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.
2 cups baby kale
4 teaspoons olive oil
Salt and pepper
4 Tablespoons heavy cream (or milk or none if you want to make it Paleo)
4 Tablespoons Sargento Parmesan cheese
Sprinkle with one Tablespoon Parmesan cheese.
- 2 cups baby kale
- 4 teaspoons olive oil
- Salt and pepper
- 8 eggs
- 4 Tablespoons heavy cream (or milk)
- 4 Tablespoons Sargento Parmesan cheese
Preheat oven to 400 degrees. Spray 4 (1-cup) ramekins with cooking spray and place on a baking sheet. Add ½ 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.