Name: Baked Egg and Kale Cups
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 cups baby kale; 4 tsp olive oil; salt and pepper; 8 eggs; 4 tbsp heavy cream (or milk); 4 tbsp Parmesan cheese

By Bree Hester Jump to Recipe

Creamy baked eggs with greens served with toasted whole wheat bread slices.

You cannot go anywhere these days without reading or hearing about the health benefits of kale. It is a superfood full of vitamins, fiber, and cancer fighting antioxidants. I have to be honest, I was late to ride the kale train. I was afraid of it. I had a fear of dark greens. Let’s just say that collards and I go way back, and it wasn’t pretty. These days, I really like kale. I started to like it by drinking it. I love a green juice in the morning, and I always add a handful of kale to my juice. After that, I started ordering it in restaurants. Kale Caesar Salad is absolutely delicious. And now, I can eat it any which way. Even for breakfast.

In my quest to eat healthier, protein packed breakfasts, these baked egg cups could not be a better way to start the day. You can put these together in two minutes flat and stick them in the oven while you are putting your makeup on. 20 minutes later you have a hot breakfast that is hearty and full of good things. You can make a vegetarian version like I did, but you could add some cooked sausage or crumbled bacon before baking. cheddar cheese is also really good.

Rick Bayless was right, kale is a flavor trend that is not going anywhere.

Farm fresh eggs with organic kale, Parmesan cheese, olive oil, heavy cream, and seasoning on kitchen countertop.

Baked Egg and Kale Cups Ingredients

2 cups baby kale
4 teaspoons olive oil
Salt and pepper
8 eggs
4 Tablespoons heavy cream (or milk or none if you want to make it Paleo)
4 Tablespoons Parmesan cheese

Cream-poached eggs with wilted greens on white plate with toasted bread slices.

How to Make – The Steps

Step 1: Preheat oven to 400 degrees. Spray 4 (1-cup) ramekins with cooking spray and place on a baking sheet. (You could do this in a muffin tin too) Add 1/2 cup kale to each ramekin.

Step 2: Drizzle the kale with olive oil and season with salt and pepper.

Step 3: Crack two eggs into each ramekin.

Step 4: Top each egg with one Tablespoon heavy cream.

Step 5: Sprinkle with one Tablespoon Parmesan cheese.

Fresh salads with greens, cheese, and eggs in white bowls for healthy meal options.

Step 6: Bake for 20 to 25 minutes, depending on how runny you like your eggs.

Step 7: Season with salt and pepper to taste.

Soft-boiled eggs with wilted greens served with whole grain toast slices on a white plate.

Scrambled eggs with greens served with whole wheat toast on a white plate.

Baked Egg and Kale Cups

Bree Hester

No ratings yet

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Total Time 25

Course Appetizer

Cuisine American

Servings

Calories 157 kcal

Ingredients

2 cups baby kale
4 tsp olive oil
salt and pepper
8 eggs
4 tbsp heavy cream or milk
4 tbsp Parmesan cheese

Instructions

Preheat oven to 400 degrees. Spray 4 (1-cup) ramekins with cooking spray and place on a baking sheet. (You could do this in a muffin tin too) Add 1/2 cup kale to each ramekin.
Drizzle the kale with olive oil and season with salt and pepper.
Crack two eggs into each ramekin.
Top each egg with one Tablespoon heavy cream.
Sprinkle with one Tablespoon Parmesan cheese.
Bake for 20 to 25 minutes, depending on how runny you like your eggs.
Season with salt and pepper to taste.