Now, I love my veggies so I may be a bit partial here, but this kale scrambled eggs recipe is my favorite breakfast. They’re loaded with fluffy eggs, savory sauteed kale, and cheese.
Even if you don’t love eating your greens, I bet you will still enjoy this recipe. It’s simple, quick to make, and easy to customize if you have some picky eaters at your breakfast table.
Kale is a superfood and packed with tons of fiber, iron, antioxidants, vitamins A, C, and tons more. It’s no wonder health nuts try to sneak it into everything nowadays. That being said, I think the subtle bitterness and earthiness in kale complements this cheesy egg scramble perfectly.
Why You’ll Love This Recipe
A nutrient-packed start: This kale scrambled eggs recipe is a healthy breakfast option, offering a powerful punch of fiber, iron, antioxidants, vitamins A and C from the kale, and protein from the eggs.
Effortlessly easy: This is an easy recipe to prepare, especially for those busy mornings when you need a quick and tasty meal. With just a few steps and ingredients you likely already have in your kitchen, you’ll be enjoying this in no time!
Highly customizable: One of our favorite things about this recipe is its versatility. From green onions to cherry tomatoes to chopped bacon, you can easily make this your own by adding your favorite ingredients.
You’ll need the following ingredients to make these scrambled eggs with kale:
Eggs: For this recipe, you will need beaten eggs. The recipe doesn’t specify the number, but 4 to 6 should suffice for two servings.
Kale: Fresh curly kale leaves are the star of this dish. They will sauté up nicely on medium-high heat. Remember, different sizes of kale leaves will result in different cooking times, so try to chop them evenly.Salt: A little salt goes a long way. It enhances the flavors of the other ingredients without overpowering them. You can use kosher, sea, or regular table salt. A pinch of salt should suffice, but you can adjust to your taste.
How To Make Kale Scrambled Eggs
First, destem and thinly slice your kale. You can also use a kale package that’s already been cut up.
Next, shred your cheese (unless you’re using pre-shredded cheese). Set your pan to medium heat and add your butter or oil.
Once your pan is hot, add your kale and sautee for 2-3 minutes until the kale takes on a vibrant green hue.
While your kale is cooking, crack your eggs into a bowl and add salt, pepper, and cheese. Mix with a whisk or fork until homogenized.
Next, as soon as your kale is done, add in your egg and cheese mixture. Mix with a spatula until your eggs are solid but still slightly wet looking. Remove from heat and serve.
- Cook your kale and beaten eggs on medium high heat. It’s hot enough to cook quickly, but not so hot that it burns the ingredients.
- Stir the kale and egg mixture constantly with a wooden spoon to ensure that the eggs cook evenly and the kale doesn’t stick to the pan.
- While this recipe calls for a little salt, feel free to season further with Italian seasoning or a pepper blend for an extra flavor boost.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm on medium heat in a skillet for 3-4 minutes, or until heated through.
Additions & Substitutions
You can add a variety of vegetables to this dish. Green onions or a chopped onion would add a nice bite, while cherry tomatoes would offer a sweet tang. For a protein boost, consider adding chopped bacon.
If you’re not a fan of kale, try substituting with spinach or collard greens. Additionally, if you’re dairy-free, swap the cheese for a vegan alternative, or omit it entirely.
What should I serve with this scrambled eggs with kale recipe?
Pair this kale scrambled eggs with a side of fresh fruit for a balanced meal. Sautéed kale and cherry tomatoes would complement the dish perfectly. If you’re looking for a little crunch, try some homemade kale chips. This recipe is one of our favorite ways to kickstart a weekend breakfast!
Is kale good in scrambled eggs?
Heck yes! Kale pairs perfectly with scrambled eggs. Its slightly bitter flavor and texture pair great with fluffy eggs and cheese.
Can you eat kale for breakfast?
You can, and you should! Kale is a superfood and loaded with nutrients. It’s low on the glycemic index, meaning it will keep you full without spiking your blood sugar, giving you energy to keep going all morning long.
How do you eat kale and eggs?
With a fork! Seriously though, this kale scrambled eggs recipe is great on its own, but could totally be wrapped up in a giant flour tortilla or divided up into tacos. Top with hot sauce and serve with toast or a side of breakfast potatoes and you’ve got yourself a delicious breakfast.
Here are a few other egg recipes you might enjoy!
Kale Scrambled Eggs
- 4 medium-sized eggs
- ¼ cups shredded cheese
- 2 to 3 kale leaves depending on size
- 1 tbsp butter
- salt to taste
- black pepper to taste
- Destem and thinly slice your kale.
- Shred cheese if necessary.
- Set your pan to medium heat and add your butter.
- Once butter is melted, add in your kale and sautee, mix frequently with a spatula.
- While kale is cooking, crack your eggs into a bowl and add salt, pepper, and cheese, mix everything with a fork or whisk until homogenized.
- Once kale is fully cooked and taken on a vibrant green hue (about 2-3 minutes), add your egg and cheese mixture.
- Mix frequently with a spatula until your eggs are cooked but slightly wet looking, about 2-3 minutes.
- Remove from heat and serve, adding additional salt and pepper if necessary.
Olivia has been in love with all things food and libations for nearly a decade. When she’s not cooking up new recipes, she enjoys bikepacking, wine tasting, crocheting, and traveling in her camper van up and down the Pacific Northwest.