Kale & Mushroom Breakfast Sandwich | Cook for Your Life
Kale, Mushroom, Egg Sandwich

Kale & Mushroom Breakfast Sandwich

4
Rated 4 out of 5
4 out of 5 stars (based on 15 reviews)
Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 2 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

This Kale & Mushroom Breakfast Sandwich is another delicious breakfast sandwich to get you out of a breakfast rut. It’s quick to make and packed with nutrients to start your day off right and...

Ingredients

  • ¼ cup plain yogurt
  • 2 tablespoons sriracha sauce
  • 2 tablespoons olive oil
  • 2 cup mushrooms, sliced
  • 6 leaves kale, shredded
  • salt and pepper to taste
  • 2 eggs
  • 4 slices whole wheat bread, toasted
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Nutrition Facts

Calories

408 cals

Fat

22 g

Saturated Fat

5 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

12 g

Carbohydrates

37 g

Sugar

7 g

Fiber

7 g

Protein

20 g

Sodium

656 mg

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*per serving

Directions

  1. In a small bowl, mix together yogurt and sriracha.
  2. Heat a sauté pan on medium heat. Add olive oil. Once hot, add the mushrooms and sauté for about 5 minutes, or until they start to turn golden brown. Add the kale along with about ¼ cup water. Cook until the kale is wilted and the water has mostly evaporated. Season with salt and pepper.
  3. Heat a greased non-stick pan on medium low heat. Crack and pour eggs into the pan. Cook until whites are set, flip and cook for 1 minute for a runny yolk, 3 minutes for a fully cooked yolk. Turn off the heat and let sit while assembling sandwich.
  4. Place 2 slices of bread on 2 plates. Spread an even layer of the yogurt sauce over the toast. Top with a portion of kale, mushrooms and egg. Top with other slice of bread. Cut the sandwich down the middle and serve.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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