Protein Power Eggs with Mushrooms and Kale

Protein Power Eggs with Mushrooms and Kale

Mike Lashbrook

"This protein power-packed breakfast is fairly easy to prepare and great for anyone on a healthy-eating, high-protein low-carb diet. You can sub just about any veg, like spinach, onion, tomato, etc."
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20 m servings 223 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 197 mg
  • 66%
  • Sodium:
  • 883 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a skillet over medium heat; cook and stir kale, mushrooms, salt, and pepper until until mushrooms are tender, 5 to 10 minutes.
  2. Whisk eggs, egg whites, and milk together in a bowl until frothy.
  3. Spray a non-stick skillet with cooking spray and place over medium heat; cook and stir egg mixture until cooked through, about 5 minutes. Transfer eggs to a plate and top with string cheese and kale mixture. Garnish eggs with Sriracha and parsley.


  • Cook's Note:
  • Salt-free seasoning can be used in place of the salt and pepper if desired.
  • Coconut oil can be used in place of the olive oil, if desired.

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Read all reviews 1
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Easy, yummy, healthy. Will make again. Next time instead of dirtying 2 dishes after sauteeing the mushrooms and kale I'll add the eggs into that pan.

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