Name: One-pan breakfast with mushrooms and kale
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 8 hashbrowns; 8 thin breakfast sausages (pork or beef); 400 grams button mushrooms; 100 grams fresh kale; 2-3 tomatoes; 6 eggs (free range); 1 tbsp butter; 1 tbsp oil; salt & pepper to taste

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This one-pan breakfast with mushrooms and kale is a hearty and satisfying start to your day – and made in just one pan, what could be easier!

Some weekend mornings are made for a big breakfast. Perhaps you over-indulged a little last night? Perhaps your children woke you up at an unreasonable hour singing the Beauty and the Beast theme song? Perhaps a little of both… Whatever your reason, some days you just need to start things off with a hearty cooked breakfast.

I love a full cooked breakfast as much as anyone, but they can be unnecessarily fatty, and leave me feeling a bit gluggy. This one-pan breakfast with mushrooms and kale is a great option. The usual naughties of hash browns and sausages are there, but they are lightened up nicely with fresh tomato, mushrooms and kale. Plus the eggs have an almost poached consistency because they are cooked on top of all the other ingredients. Nothing ends up swimming in grease.

Plus, did I mention one-pan? No mess, no fuss. I make my one-pan breakfast in my large electric fry-pan, but it could just as easily be cooked in the oven on a sheet pan.

This delicious one-pan breakfast with mushrooms and kale is a great option when feeding a crowd. Think holiday weekends at your favourite beach house with friends or extended family. Basically you’re really only limited by the size of the pan! And minimal mess means easy clean-up, means you can get right back on with enjoying the day.

This one-pan breakfast is also a very versatile recipe. The ingredients and quantities in this recipe can be adapted to suit your taste, and how many people you’re serving. This is our favourite combination. I just love the way the flavour marry together to create such a satisfying meal. Yet the individual ingredients are still identifiable and enjoyable. Crunch from the hash browns, earthy mushroom, smokey sausages, then a hit of freshness from the kale and tomato and creaminess from the eggs. One plate is never enough!

One-pan breakfast with mushrooms and kale

A delicious and hearty breakfast made all in one pan - what could be an easier way to start the day?!

Course Breakfast

Keyword breakfast, eggs, kale, mushroom, one-pan

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

8 hashbrowns
8 thin breakfast sausages pork or beef
400 grams button mushrooms
100 grams fresh kale
2-3 tomatoes
6 eggs free range
1 tbsp butter
1 tbsp oil
salt & pepper to taste

Instructions

Add the butter to a large electric fry-pan, and heat over a medium heat. Cut the mushrooms into quarters and add to the pan. Saute the mushrooms, stirring often, until they are cooked through and any water they release has evaporated. Remove from the pan and set aside.
Pour the oil into the pan. Place the hash browns into the pan and cook for 5-7 minutes. Turn over and add the breakfast sausages to the pan. Cook for a further 10 minutes, turning the sausages to stop them burning on one side.
Move the hash browns and sausages around a bit to make some room for the mushrooms and tomatoes. Return the mushrooms to the pan. Cut the tomatoes into 6-8 pieces each and add these to the pan, ensuring they make contact with the heating surface of the pan. Cook for 4-5 minutes.
Remove the hard core from the kale and finely slice the leaves. Add the kale to the pan on top of the other ingredients. Allow to cook for 2 minutes.
Make six small spaces for the eggs amongst the other ingredients. Crack an egg into each space. Sprinkle with salt and pepper to taste, then cover with a lid or foil. Cook for a further 8 minutes or so, until the egg white is cooked through. Ideally you want the yoke still runny.
Serve immediately with hot buttered toast and your morning coffee or tea fix. Enjoy!

Recipe Notes

To make this recipe in the oven, complete the steps as above. However, you will need to first saute the mushrooms on the stove top to cook them through, otherwise they will release too much moisture into the pan and everything will become soggy.