Top view of Spicy Kale and Eggs Recipe in a skillet

Gluten-Free Spicy Kale and Eggs

Eating healthy this year? Try kale. If you’ve never been a fan of kale, I wager you’ve only tried curly kale or dinosaur kale – one of the larger styles of leaves that you have to chop and massage for a salad. Am I right? If so, you should try baby kale. It’s small like baby spinach, usually comes pre-washed, and can be used just like any other kale or just like you would use baby spinach. Kale is great in salads and such, but it’s also a great way to get greens into your breakfast – case in point: this Spicy Kale and Eggs recipe.

With a couple slices of bacon, a Fresno chili, and a tasty combination of balsamic vinegar and broth, kale is transformed into a canvas fit for delicious, protein-rich eggs (I use Nature’s Yoke pasture-raised eggs). Protein, veggies, and fat are the perfect way to start your morning – much better than a high-carb breakfast like cereal or bread products.

In this dish, I prefer to cook my eggs with a set white and runny yolk, but feel free to cook them to your liking.

Check out more of our gluten-free breakfast recipes.

Spicy Kale and Eggs in a skillet with coffee and milk in the background

5 from 1 vote
Top view of Spicy Kale and Eggs Recipe in a skillet
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Gluten-Free Spicy Kale and Eggs Recipe

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2 servings
Calories: 413kcal
Author: Carol Kicinski

Ingredients

  • 2 slices thick-cut bacon , chopped
  • 1 tablespoon unsalted butter
  • 4 green onions , sliced
  • 1 Fresno chili pepper , seeded and finely minced
  • 10 ounces baby kale
  • Kosher or fine sea salt
  • Black pepper
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons gluten free vegetable or chicken broth
  • 4 large pastured eggs

Instructions

  • Place the bacon in a cold skillet. Turn the heat to medium and cook until crispy, stirring occasionally. Remove from pan and drain on paper towels.
  • Add the butter to the pan, melt, and add the kale in handfuls, letting it wilt down then adding more. Season with a large pinch of salt and pepper. Cook, stirring often until fully wilted. Turn up the heat, add the vinegar and cook for 1 minute or until the vinegar has evaporated. Add the broth, stir, and cook for another minute.
  • Make 4 wells in the kale with the back of a spoon. Crack and egg into each well, sprinkle each egg with a little salt and pepper, turn the heat down to medium, cover the pan and cook until the eggs are cooked to your liking, about 4 minutes for a cooked white and runny yolk.

Nutrition

Nutrition Facts
Gluten-Free Spicy Kale and Eggs Recipe
Amount Per Serving
Calories 413 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 11g55%
Cholesterol 366mg122%
Sodium 506mg21%
Potassium 973mg28%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 2g2%
Protein 22g44%
Vitamin A 15125IU303%
Vitamin C 184mg223%
Calcium 279mg28%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Bacon Chili Peppers Eggs Kale Nature's Yoke Spicy
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  1. Albertina
    January 25, 2021

    This recipe looks so delicious! I can’t wait to make them.

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