Sausage Kale Breakfast Sandwich

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 551kcal

Equipment

  • nonstick pan

Ingredients

  • 4 tsp Extra-virgin olive oil
  • 1/4 Onion diced
  • 4 oz Ground Italian sausage
  • 2 cups Kale stem cut out and chopped into pieces
  • 8 Eggs scrambled
  • 4 oz Provolone cheese
  • 8 slices Multigrain bread lightly toasted (or your choice of bread)
  • 2 cups Cantaloupe peeled and cut into chunks
US Customary - Metric

Instructions

  • Heat oil in a nonstick pan on medium heat. Add, diced onion, sausage, and kale. Cook until the sausage is no longer pink, breaking it up into finer pieces with a spatula.
  • 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 cantaloupe.

Video

Nutrition

Calories: 551kcal | Carbohydrates: 36g | Protein: 32g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 368mg | Sodium: 818mg | Potassium: 664mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4219IU | Vitamin C: 76mg | Calcium: 405mg | Iron: 4mg

Sausage Kale Breakfast Sandwich

No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 551 kcal

Equipment

  • nonstick pan

Ingredients
 
 

  • 4 tsp Extra-virgin olive oil
  • 1/4 Onion diced
  • 4 oz Ground Italian sausage
  • 2 cups Kale stem cut out and chopped into pieces
  • 8 Eggs scrambled
  • 4 oz Provolone cheese
  • 8 slices Multigrain bread lightly toasted (or your choice of bread)
  • 2 cups Cantaloupe peeled and cut into chunks

Instructions
 

  • Heat oil in a nonstick pan on medium heat. Add, diced onion, sausage, and kale. Cook until the sausage is no longer pink, breaking it up into finer pieces with a spatula.
  • 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 cantaloupe.

Video

Nutrition

Calories: 551kcalCarbohydrates: 36gProtein: 32gFat: 32gSaturated Fat: 12gCholesterol: 368mgSodium: 818mgPotassium: 664mgFiber: 5gSugar: 10gVitamin A: 4219IUVitamin C: 76mgCalcium: 405mgIron: 4mg
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