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Home » Recipes » Breakfast

By Kaleigh McMordie - January 29, 2019, Updated July 31, 2020

Simple Warm Kale Breakfast Salad

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This simple warm kale breakfast salad with caramelized onions, sourdough croutons, and everything bagel seasoning is a delicious way to get veggies in at breakfast or any time of day! (vegetarian, nut-free, dairy-free)

warm kale breakfast salad

Where are my breakfast salad fans?

If you've never had a breakfast salad, consider yourself enlightened. They're delicious. Like a healthy, tasty, brunch you can make at home.

warm kale breakfast salad

One of my favorite ways to make a breakfast salad, especially in the winter, is with warm, garlicky kale. It makes for a hearty, comforting salad that is absolutely crave-worthy.

How can you not crave something with a runny fried egg, creamy avocado, sourdough croutons? It's like a deconstructed egg and avocado toast. But on warm, wilty kale. And with caramelized onions. That you eat with a fork.

warm kale breakfast salad

Ok, so it's not avocado toast. But it has all of the delicious components of avocado toast, and then some. And hello, it has everything bagel seasoning, so it has to be good!

warm kale breakfast salad

This warm kale breakfast salad is easy to make your own. I love it for using up day-old sourdough and kale that might be past it's prime, but feel free to use whatever you'd like. Add some crumbled bacon if that's your jam. Toss in any veggies you have that might need to be used. Use a different bread you have on hand, or don't use any at all. Add nuts. Add cheese. Or don't. It's totally up to you!

warm kale breakfast salad

This cozy, delicious, warm kale breakfast salad is just a base. Take it wherever your imagination, or refrigerator contents, go. Have I convinced you yet? Yes? Good.

If you made this recipe, please leave a star rating in the comments!

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Simple Warm Kale Breakfast Salad

Print Recipe

This simple warm kale breakfast salad with caramelized onions, sourdough croutons, and everything bagel seasoning is a delicious way to get veggies in at breakfast or any time of day! (vegetarian, nut-free, dairy-free)

  • Author: Kaleigh
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 1 salad 1x
  • Category: breakfast, salad
  • Method: baked
  • Cuisine: American

Ingredients

Scale
  • 1 slice sourdough bread
  • 1 ½ tsp olive oil, divided
  • ¼ small onion, thinly sliced
  • 1 clove garlic, thinly sliced
  • 2-3 cups kale, roughly chopped
  • Juice from ¼ lemon
  • ¼ avocado
  • 1 large egg
  • Everything bagel seasoning

Instructions

  1. Heat oven to 400°F. Cut sourdough into ½-inch cubes. Toss with ½ teaspoon of olive oil and spread on a baking sheet. Toast 10 minutes, stirring halfway through.
  2. Meanwhile, in a nonstick skillet, heat remaining 1 teaspoon of oil over low heat. Add onions and garlic and sauté until onions are soft and caramelized, about 15 minutes.
  3. Add kale and cook, stirring, until kale is warm and wilted, about 2 minutes. Add a squeeze of lemon, toss, and then plate kale.
  4. Wipe out the skillet and cook the egg as desired.
  5. Add egg, avocado and croutons to the kale. Sprinkle liberally with everything bagel seasoning. Devour immediately.

Keywords: kale salad, breakfast salad

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About Kaleigh McMordie

Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network. Kaleigh can be found at kaleighmcmordie.com.

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