Recipe · 15 min
Bacon & Egg Bowl with Wilted Kale
- 15 min
- 2–6 servings
- 526 kcal / serving
A quick bacon, kale and eggs bowl with wilted greens and crisp edges. The texture contrast and savory notes make it a weeknight staple that comes together in minutes.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 6 slicesbacon
- 4eggs
- 1 clovegarlic
- ½ bunchkale
From the pantry: black pepper, butter, unsalted, crushed red pepper, salt
Cookware
chef's knife · cutting board · garlic press (optional) · measuring spoons · nonstick skillet · spatula · stainless steel or cast iron skillet · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1 clovegarlic
- ½ bunchkale
Meat & seafood
- 6 slicesbacon
Dairy, eggs & chilled
- 4eggs
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| bacon | 6 slices | 12 slices | 18 slices |
| eggs | 4 | 8 | 12 |
| garlic | 1 clove | 2 cloves | 3 cloves |
| kale | ½ bunch | 1 bunch | 1 ½ bunches |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and dry the kale, trim the stems, and chop the leaves into bite-sized pieces; set aside.
- Heat a stainless steel or cast iron skillet over medium-high heat.
- Slice the bacon into 1-inch pieces and cook until crisp, about 4–5 minutes.
- Peel and mince the garlic while the bacon sizzles.
- When the bacon is cooked, tilt the pan and spoon off about half of the rendered fat.
- Add the kale, crushed red pepper, garlic, salt, and pepper to the skillet; cook, stirring occasionally, until the greens wilt, about 2–3 minutes.
- In a separate nonstick skillet, melt the butter over medium-high heat.
- Carefully crack the eggs into the butter and cook until the whites are set and the yolks remain runny, about 3–4 minutes.
- To serve, portion the kale and bacon into bowls, top with the eggs, and season to taste with salt and pepper.
Two tips
- Prep tip: chop the kale ahead of time and refrigerate; the bacon can also be cooked and stored for quick reheating.
- Serving tip: finish with a pinch of crushed red pepper or a splash of hot sauce for extra heat, if desired.
Nutrition per serving
- Calories
- 526 kcal
- Protein
- 23 g
- Carbs
- 7 g
- Fat
- 45 g
- Fiber
- 1 g
- Sodium
- 699 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.