Name: Mushroom and Kale Breakfast Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 8 oz cremini or button mushrooms, sliced; 4 cups chopped kale, stems removed; 4 large eggs; 1 tbsp low-sodium soy sauce; 2 cloves garlic, minced; 2 tbsp olive oil; Salt and pepper, to taste; Optional: pinch of red pepper flakes

This vibrant Mushroom and Kale Breakfast Stir-Fry combines earthy mushrooms, nutrient-packed kale, and fluffy eggs for a hearty, healthy start. Quick to prepare, it’s bursting with savory flavors, enhanced by garlic and soy sauce, making it a perfect protein-rich breakfast or brunch for busy mornings.

Why You’ll Love This Recipe

This Mushroom and Kale Breakfast Stir-Fry is a game-changer for your morning routine. It’s a nutrient-dense dish that’s both satisfying and quick, ready in under 20 minutes. The umami-packed mushrooms pair beautifully with the slightly bitter kale, while the eggs add a creamy texture. A splash of soy sauce and a hint of garlic elevate the flavors, creating a savory, comforting meal that feels indulgent yet wholesome. Whether you’re a busy professional, a health-conscious eater, or someone who loves bold flavors, this stir-fry is endlessly customizable and fits perfectly into a low-carb or vegetarian lifestyle. It’s a delicious way to fuel your day with minimal effort and maximum taste.

Recipe Tips and Tricks

Prep Ahead: Wash and chop kale and mushrooms the night before to save time in the morning.
High Heat for Stir-Fry: Use medium-high heat to get a slight char on mushrooms for extra flavor.
Don’t Overcook Kale: Add kale toward the end to keep it vibrant and slightly crisp.
Egg Texture: For fluffier eggs, whisk them well with a pinch of salt before adding to the pan.
Taste as You Go: Adjust soy sauce and seasonings to balance flavors to your preference.
Use a Large Skillet: This prevents overcrowding, ensuring even cooking and better texture.
Fresh Garlic: Avoid pre-minced garlic for a brighter, more robust flavor.
Clean Mushrooms Properly: Use a damp paper towel to wipe mushrooms instead of rinsing to avoid sogginess.

Yield: Serves 2

Mushroom and Kale Breakfast Stir-Fry

Savory Mushroom and Kale Breakfast Stir-Fry with fluffy eggs, ready in minutes, perfect for a healthy, flavorful morning boost.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

8 oz cremini or button mushrooms, sliced
4 cups chopped kale, stems removed
4 large eggs
1 tbsp low-sodium soy sauce
2 cloves garlic, minced
2 tbsp olive oil
Salt and pepper, to taste
Optional: pinch of red pepper flakes

Instructions

Gather Your Ingredients: Start by prepping all ingredients—slice mushrooms, chop kale, mince garlic, and whisk eggs in a bowl with a pinch of salt. This keeps your cooking process smooth and stress-free.
Heat the Skillet: Place a large skillet over medium-high heat and add 2 tablespoons of olive oil. Let it shimmer, ensuring it’s hot enough for a good sear.
Cook the Mushrooms: Add sliced mushrooms to the skillet in a single layer. Cook for 4-5 minutes, stirring occasionally, until golden and slightly caramelized.
Add Garlic: Toss in the minced garlic and stir for 30 seconds until fragrant. Be careful not to burn it, as it can turn bitter.
Incorporate Kale: Add the chopped kale to the skillet. Stir for 2-3 minutes until it wilts but retains a vibrant green color and slight crunch.
Season the Veggies: Drizzle 1 tablespoon of soy sauce over the mushrooms and kale. Stir to coat evenly, then season with a pinch of salt and pepper.
Push Veggies Aside: Create a small well in the center of the skillet by pushing the veggies to the sides.
Cook the Eggs: Pour the whisked eggs into the well. Let them sit for 30 seconds, then gently scramble until just set, about 1-2 minutes.
Combine Everything: Stir the eggs into the mushroom-kale mixture, ensuring everything is well-mixed. Add a pinch of red pepper flakes if you like a kick.
Serve Immediately: Plate your stir-fry and enjoy it hot, paired with toast or fresh fruit for a complete breakfast!

Notes

For extra flavor, try adding a sprinkle of parmesan or nutritional yeast before serving.
If kale is too bitter, massage it with a bit of olive oil before cooking to soften its texture and taste.
Use a non-stick skillet for easier egg cooking and cleanup.
Double the recipe for meal prep, but cook in batches to avoid overcrowding the pan.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 376Total Fat 25gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 18gCholesterol 372mgSodium 608mgCarbohydrates 23gFiber 8gSugar 6gProtein 21g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Mushrooms (8 oz, sliced): Cremini or button mushrooms work best for their meaty texture and earthy flavor. Shiitake can add a deeper umami but may be pricier.
Kale (4 cups, chopped): Curly or lacinato kale both work; remove tough stems for better texture. Fresh kale is ideal for crispness.
Eggs (4 large): Use fresh, high-quality eggs for richer flavor. Free-range or organic eggs often have brighter yolks.
Soy Sauce (1 tbsp): Low-sodium soy sauce balances saltiness without overpowering. Tamari is a great gluten-free alternative.
Garlic (2 cloves, minced): Fresh garlic provides a bold, aromatic kick. Adjust quantity for your preference.
Olive Oil (2 tbsp): Extra virgin olive oil adds a subtle richness, but avocado oil works for higher heat cooking.
Salt and Pepper: Use to taste, but go light on salt due to soy sauce’s salinity.
Optional Red Pepper Flakes: Adds a gentle heat for spice lovers; start with a pinch to avoid overpowering.

Variations and Substitutions

This stir-fry is highly adaptable to suit dietary needs or pantry staples. Swap kale for spinach or Swiss chard for a milder green; both cook quickly and offer similar nutrients. If mushrooms aren’t your favorite, try zucchini or bell peppers for a different texture and flavor. For a vegan version, replace eggs with scrambled tofu seasoned with turmeric for a similar color and texture. Add a handful of cherry tomatoes or diced onions for extra freshness and sweetness. If soy sauce isn’t available, coconut aminos or Worcestershire sauce can work in a pinch. For a heartier dish, toss in cooked quinoa or crumbled bacon. To boost protein, include diced tofu or shredded chicken. For a spicy twist, drizzle with sriracha or add sliced jalapeños.

Storage Options

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat to maintain texture.
Freezer: Not recommended, as kale and eggs can become watery when frozen and thawed.
Meal Prep: Prepare mushrooms and kale in advance and store separately in the fridge for up to 2 days to streamline cooking.