Turkey Sausage Kale Breakfast Sandwich

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 490kcal

Equipment

  • nonstick pan

Ingredients

  • 1 tbsp Extra-virgin olive oil
  • 2 tbsp Onion diced
  • 4 oz Italian turkey sausage links chopped
  • 1 cup Kale stem cut out and chopped into pieces
  • 8 Eggs beaten
  • 3 oz Provolone cheese
  • 8 slices Sourdough bread lightly toasted (or your choice of bread)
  • 2 cups Grapes (Check the Fruit guide to substitute seasonal fruits)
US Customary - Metric

Instructions

  • Heat oil in a non-stick pan over medium heat. Add, diced onion, sausage, and kale. Cook until the sausage is no longer pink.
  • Pour the eggs into the pan. As the eggs set around the edge of the pan, with a spatula, gently lift the egg to allow uncooked egg to flow underneath. When eggs are almost set on the surface but still look moist, add the cheese. Slip the spatula under the omelet and fold over.
  • Lightly toast the bread.
  • Place the eggs on the bread and cut in half. Serve with grapes.

Video

Nutrition

Calories: 490kcal | Carbohydrates: 46g | Protein: 28g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 357mg | Sodium: 873mg | Potassium: 535mg | Fiber: 3g | Sugar: 17g | Vitamin A: 2426IU | Vitamin C: 32mg | Calcium: 326mg | Iron: 7mg

Turkey Sausage Kale Breakfast Sandwich

No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 490 kcal

Equipment

  • nonstick pan

Ingredients
 
 

  • 1 tbsp Extra-virgin olive oil
  • 2 tbsp Onion diced
  • 4 oz Italian turkey sausage links chopped
  • 1 cup Kale stem cut out and chopped into pieces
  • 8 Eggs beaten
  • 3 oz Provolone cheese
  • 8 slices Sourdough bread lightly toasted (or your choice of bread)
  • 2 cups Grapes (Check the Fruit guide to substitute seasonal fruits)

Instructions
 

  • Heat oil in a non-stick pan over medium heat. Add, diced onion, sausage, and kale. Cook until the sausage is no longer pink.
  • Pour the eggs into the pan. As the eggs set around the edge of the pan, with a spatula, gently lift the egg to allow uncooked egg to flow underneath. When eggs are almost set on the surface but still look moist, add the cheese. Slip the spatula under the omelet and fold over.
  • Lightly toast the bread.
  • Place the eggs on the bread and cut in half. Serve with grapes.

Video

Nutrition

Calories: 490kcalCarbohydrates: 46gProtein: 28gFat: 22gSaturated Fat: 8gCholesterol: 357mgSodium: 873mgPotassium: 535mgFiber: 3gSugar: 17gVitamin A: 2426IUVitamin C: 32mgCalcium: 326mgIron: 7mg
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