Go Back
–+ servings
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 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 6
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.
    Fresh arugula and salad greens in ramekins for healthy side dishes or salads.
  • Drizzle the kale with olive oil and season with salt and pepper.
    Fresh homemade green salad in small ramekins, healthy vegetarian side dish.
  • Crack two eggs into each ramekin.
    Fresh spinach and egg yolks in ramekins for baked egg breakfast recipes.
  • Top each egg with one Tablespoon heavy cream.
    Crispy baked egg cups with fresh greens and sunny-side-up eggs served in ramekins.
  • Sprinkle with one Tablespoon Parmesan cheese.
    Fresh salads with greens, cheese, and eggs in white bowls for healthy meal options.
  • Bake for 20 to 25 minutes, depending on how runny you like your eggs.
    Baked eggs with wilted greens in ramekins, healthy breakfast or brunch option.
  • Season with salt and pepper to taste.
    Cream-poached eggs with wilted greens on white plate with toasted bread slices.

Nutrition

Calories: 157kcalCarbohydrates: 1gProtein: 9gFat: 13gSaturated Fat: 5gSodium: 143mgFiber: 0.3g
Keyword Baked Egg and Kale Cups
Tried this recipe?Let us know how it was!