• 1 tablespoon olive oil
• 2 bunches Nature’s Greens® Kale Greens
• 4 slices of turkey bacon
• 2 eggs
• 4 slices of bread
• 2 slices of cheese
• salt and pepper
• 1 avocado, sliced

1. Preheat oven to 300 degrees F. Wash and dry Nature’s Green’s kale greens. Toss in olive oil, salt,  and pepper. Spread evenly on baking sheet lined with parchment paper. Roast in oven for 15 mins or until kale becomes crispy.
2. Over medium heat in a skillet, cook turkey bacon according to directions. Set aside. 
3. Wipe/clean skillet used to cook turkey bacon. Place back on stove over medium heat. Crack 2 eggs and cook sunny side up in skillet. Cook for up 2-3 minutes or until egg white starts to set. Remove eggs from skillet. Toast bread of choice. 
4. Construct breakfast sandwich by placing toasted bread first, then slices of avocado, next crispy kale greens, then fried egg and slice of cheese. Finish with placing the remaining toasted bread on top. Enjoy!

Recipe courtesy of Registered Dietitian, Mash & Spread.