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)
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.
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.
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!
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!
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!
PrintSimple Warm Kale Breakfast Salad
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)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1 salad 1x
- Category: breakfast, salad
- Method: baked
- Cuisine: American
Ingredients
- 1 slice sourdough bread
- 1 1/2 tsp olive oil, divided
- 1/4 small onion, thinly sliced
- 1 clove garlic, thinly sliced
- 2–3 cups kale, roughly chopped
- Juice from 1/4 lemon
- 1/4 avocado
- 1 large egg
- Everything bagel seasoning
Instructions
- Heat oven to 400°F. Cut sourdough into 1/2-inch cubes. Toss with 1/2 tsp of olive oil and spread on a baking sheet. Toast 10 minutes, stirring halfway through.
- Meanwhile, in a nonstick skillet, heat remaining 1 tsp of oil over low heat. Add onions and garlic and sauté until onions are soft and caramelized, about 15 minutes.
- Add kale and cook, stirring, until kale is warm and wilted, about 2 minutes. Add a squeeze of lemon, toss, and then plate kale.
- Wipe out the skillet and cook the egg as desired.
- 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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