This is a next-level brunch recipe inspired by my very favorite takeout breakfast from B-Good. It’s packed with healthy, fresh ingredients and will help fuel you for whatever your weekend has in store. This is hands down my favorite way to eat veggies for breakfast – it’s basically a breakfast salad and I’m here for it!
B-Good is a healthier fast food chain that sources local ingredients and happens to have a location right next to my office. #Bless. I often find myself stopping in when I’m craving breakfast but would rather not indulge in a bagel or sugary pastry. They have this breakfast bowl that starts with a bed of kale & quinoa, tomatoes, garbanzo beans and bacon, and topped with shredded parmesan cheese and a fried egg. They give you a little cup of olive oil & vinegar to drizzle over when you eat it and it’s literally genius.
I recreated it at home and might I say it’s just as good or near better than the original. I left out the quinoa because to be honest it’s a little laborious for the morning and it’s great without it, but that’s also an option if you’re looking for something a bit more hearty. I make a simple garbanzo bean salad dressed in olive oil & red wine vinegar which marinates while I’m preparing the bacon & eggs. This makes for a more flavorful base than just adding all the ingredients individually.
MASSAGE DAT KALE. Do not skip this step. Raw kale can be super tough but massaging it with a tiny bit of olive oil makes the kale so much more tender. Just drizzle a teaspoon or so of olive oil onto the chopped kale and use your hands to work it in and break down the tough leaves for about a minute or so. It’s so worth the extra step, trust.
If you’re looking for a delicious & healthy new brunch recipe give this a try! I can’t overstate how easy and satisfying it is. The crispy bacon, rich egg yolk & shaved parmesan just put it over the top.
Kale, Garbanzo Bean and Bacon Breakfast Bowl
Ingredients
- 4 Cups Kale, Roughly Chopped
- 1 Tsp + 1 Tbsp Olive Oil, Divided
- 4 Slices Bacon, Chopped
- 15 Oz Can Garbanzo Beans, Drained & Rinsed
- 1 Cup Cherry or Grape Tomatoes, Halved
- 1/4 Cup Finely Diced Red Onion
- 2 Tbsp Red Wine Vinegar
- 4-8 Fried Eggs (Depending on how many you’d like per serving; I usually eat 2)
- Freshly Shaved Parmesan (Optional for Garnish)
Instructions
- Wash kale thoroughly and, using a sharp knife, remove the woody stem. Roughly chop the leaves and place into a medium sized bowl. Drizzle 1 Tsp olive oil over kale and massage firmly until leaves are evenly coated and tender.
- To make garbanzo bean salad, add beans, halved tomatoes, finely diced red onion to a medium sized bowl, along with 1 Tbsp olive oil and 2 Tbsp red wine vinegar and salt & pepper to taste. Mix and set aside while preparing bacon & eggs.
- Cook chopped bacon in a medium skillet until crispy, about 5 minutes, and then transfer to a paper towel lined plate to drain. Keep the rendered bacon fat in the pan to cook the eggs in.
- Reduce the heat to low and crack the eggs into the pan. cook slowly until cooked to your liking. (See recipe notes below for some tips if you are not using a non-stick pan).
- While the eggs are cooking, assemble the rest of the ingredients. Add kale, bean salad, and bacon to bowls. When eggs are done, carefully place them into each bowl. Shave some parmesan over top & Enjoy!
Notes
I don’t use a nonstick pan for my fried eggs, and the trick is to cook them extremely slow over low heat. Melt plenty of butter or leftover bacon fat, enough so it covers the entire surface of the pan, and carefully drop in eggs. Cook over low heat, lifting the edges every once in a while to make sure they aren’t sticking. Patience is key!
Nutrition Facts
Kale, Garbanzo Bean and Bacon Breakfast Bowl
Serves: 4
| Amount Per Serving: | ||
|---|---|---|
| Calories | 426 | |
| % Daily Value* | ||
| Total Fat 22g | 33.8% | |
| Saturated Fat 6.6g | 30% | |
| Trans Fat | ||
| Cholesterol 351mg | 117% | |
| Sodium 660mg | 27.5% | |
| Total Carbohydrate 29g | 9.7% | |
| Dietary Fiber 6.5g | 24% | |
| Sugars 5.5g | ||
| Protein 28 | ||
| Vitamin A | Vitamin C | |
| Calcium 213mg | Iron 5mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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