Warm Breakfast Salad | Schnucks
Warm Breakfast Salad Warm Breakfast Salad

Salads aren’t just for lunch and dinner. With our Warm Breakfast Salad recipe, you can create a morning dish that is yummy and Pinterest approved!

15M 15M 15M 4
Nutrition facts: 300 16G 195MG 341MG 27G 7G 17G
Ingredients: 2 tbsp. Schnucks olive oil, divided 1 1/2 cup mushrooms, sliced 4 Schnucks eggs 1/2 cup diced onion 6 cups kale (ribs removed), packed 2 cups grape tomatoes, halved 2 slices Oscar Mayer Selects uncured turkey bacon, cooked and chopped 2 tsp. Dijon mustard 4 tsp. shredded Parmesan cheese 4 slices whole-grain bread, toasted 2 tbsp. whipped butter, if desired Instructions: Heat oil in a large skillet over medium heat. Add mushrooms to skillet and sauté for 5 minutes. Meanwhile, spray a separate skillet with cooking spray and heat over medium-low heat; add eggs and cook to desired doneness. Add onion to skillet with mushrooms and continue to cook until softened, 2-3 additional minutes. Stir in kale, tomatoes, bacon and mustard and cook until kale is just wilted. Remove from heat. Divide mixture among four bowls. Top each with 1 teaspoon Parmesan and an egg. Serve immediately with one slice of toast per serving. If desired, spread each slice of toast with 1/2 tablespoon butter.

Warm Breakfast Salad

Breakfast, Local, Produce, Salad & Slaw, Vegetable

Salads aren’t just for lunch and dinner. With our Warm Breakfast Salad recipe, you can create a morning dish that is yummy and Pinterest approved!

15M

4

Salads aren’t just for lunch and dinner. With our Warm Breakfast Salad recipe, you can create a morning dish that is yummy and Pinterest approved!

Ingredients

  • 2 tbsp. Schnucks olive oil, divided
  • 1 1/2 cup mushrooms, sliced
  • 4 Schnucks eggs
  • 1/2 cup diced onion
  • 6 cups kale (ribs removed), packed
  • 2 cups grape tomatoes, halved
  • 2 slices Oscar Mayer Selects uncured turkey bacon, cooked and chopped
  • 2 tsp. Dijon mustard
  • 4 tsp. shredded Parmesan cheese
  • 4 slices whole-grain bread, toasted
  • 2 tbsp. whipped butter, if desired

Instructions

  1. Heat oil in a large skillet over medium heat. Add mushrooms to skillet and sauté for 5 minutes. Meanwhile, spray a separate skillet with cooking spray and heat over medium-low heat; add eggs and cook to desired doneness.
  2. Add onion to skillet with mushrooms and continue to cook until softened, 2-3 additional minutes. Stir in kale, tomatoes, bacon and mustard and cook until kale is just wilted. Remove from heat.
  3. Divide mixture among four bowls. Top each with 1 teaspoon Parmesan and an egg. Serve immediately with one slice of toast per serving. If desired, spread each slice of toast with 1/2 tablespoon butter.

Nutrition Facts

300 CALORIES Per Serving

FAT: 16G

SATURATED FAT: 3G

CHOLESTEROL: 195MG

SODIUM: 341MG

CARBOHYDRATES: 27G

FIBER: 7G

SUGAR: 5G

PROTEIN: 17G

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