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Baked Egg and Kale Cups

Baked Egg and Kale Cups recipeYou 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.

Baked Egg and Kale Cups recipe2 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 Sargento Parmesan cheese

baked egg cupsPreheat 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.

baked egg and kale cups recipeDrizzle the kale with olive oil and season with salt and pepper.

baked egg and kale cup recipeCrack two eggs into each ramekin.

baked egg and kale cup recipeTop each egg with one Tablespoon heavy cream.

baked egg and kale cup recipeSprinkle with one Tablespoon Parmesan cheese.

baked egg and kale cup recipeBake for 20 to 25 minutes, depending on how runny you like your eggs.

baked kale and egg cup recipeSeason with salt and pepper to taste.

baked egg and kale cup recipe
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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)
  • 4 Tablespoons Sargento Parmesan cheese

Instructions

  1. Preheat oven to 400 degrees. Spray 4 (1-cup) ramekins with cooking spray and place on a baking sheet. 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.

**This post is a part of my ongoing collaboration with Sargento Cheese. All opinions are 100% my own.**

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  1. Katrina @ Warm Vanilla Sugar

    June 19th, 2013 at 7:28 am

    I need more kale in the morning! This looks fabulous!

  2. bakedbree

    June 24th, 2013 at 10:23 pm

    We should eat kale every day! It is so good for you.

  3. Tieghan Gerard

    June 19th, 2013 at 8:25 am

    These look awesome! I love kale, eggs and cheese!

  4. bakedbree

    June 24th, 2013 at 10:23 pm

    Thanks Tieghan!

  5. Ashley Bee (Quarter Life Crisis Cuisine)

    June 19th, 2013 at 10:43 am

    I love kale, and eggs, and this looks awesome! I could pop it in the oven on a Sunday and get a few more minutes of shut eye, hehe.

  6. bakedbree

    June 24th, 2013 at 10:21 pm

    Good plan!

  7. Pauline

    June 19th, 2013 at 11:43 am

    thanks for the recipe. i never quite know how to use kale, need to give this a try!
    Cookie Baking Blog

  8. bakedbree

    June 24th, 2013 at 10:21 pm

    You are welcome! It is so easy to make and so good for you!

  9. steph@stephsbitebybite

    June 19th, 2013 at 12:38 pm

    This is such a great idea! A quick and easy breakfast that looks like it took HOURS

  10. bakedbree

    June 24th, 2013 at 10:20 pm

    But it took MINUTES!

  11. Tanya

    June 19th, 2013 at 1:19 pm

    I love kale! I have been trying to find lots of recipes with kale in it. Its so good for you too. This would be the best breakfast tomorrow morning. Great recipe thanks 🙂

  12. bakedbree

    June 24th, 2013 at 10:20 pm

    You are welcome! I am trying to eat more kale, and this is an easy way to get it in.

  13. Richard

    June 19th, 2013 at 1:59 pm

    Oh this looks so tasty and such a easy recipe. I’ve mostly had kale in salads, some soups and tried the chips but baking with egg is new. Thank you so much.

  14. bakedbree

    June 24th, 2013 at 10:20 pm

    You are welcome!

  15. Joshua Hampton (Cooking Classes San Diego)

    June 20th, 2013 at 2:37 pm

    I’d certainly be more cheerful in the morning if I have this waiting for me at the breakfast table with a cup of black coffee. I love how decadent this dish looks yet so simple to make.

  16. bakedbree

    June 24th, 2013 at 10:18 pm

    It is simple, perfect for a busy morning!

  17. kristin

    July 22nd, 2013 at 11:16 am

    This looks fantastic! I, like you, have been super afraid to try kale (collards and I don’t mix well, either) and have been slowly adding it into my smoothies, doing a 1/2 and 1/2 mix in my salads, and now I think I’m ready for something a little more….”adventurous” Thanks for posting!

  18. bakedbree

    July 22nd, 2013 at 7:07 pm

    Now I really like it. I LOVE a kale Caesar.

  19. tara

    November 10th, 2013 at 9:19 pm

    This sounds great! I’m going to try it tomorrow morning! I, too, was late to the Kale Train, and have been playing catch-up! I recently bought this product called The Stone-Wave, I believe. It’s a ceramic bowl with lid and handle, and cooks an onion in 1 minute in the microwave! You can also cook poached eggs with it. I’m going to try this recipe in it! Thanks for the tip!

  20. bakedbree

    November 17th, 2013 at 11:42 am

    I need to check that thing out!

  21. Christina

    December 2nd, 2013 at 2:35 pm

    Hi Bree! LOOOOOVE your website.. i make your recipes all the time.. can i do this with spinach instead of kale? i am not a kale fan..

  22. bakedbree

    December 14th, 2013 at 5:28 pm

    Absolutely!

  23. Mary

    December 17th, 2013 at 12:48 pm

    Thank you for this recipe. It was fantastic. I was looking for something easy to make with kale and eggs for breakfast and this recipe fit my goals perfectly. Do you know how long these would last in the fridge if I were to make a batch of these ahead of time? Thanks.

  24. bakedbree

    December 17th, 2013 at 2:27 pm

    I am so glad. I would say a day or two.

  25. Mary

    December 18th, 2013 at 9:51 am

    Thanks!

  26. Tom

    March 13th, 2015 at 2:42 am

    I stumbled across this recipe a months back, and decided I needed to try making it for my wife as she is a kale and cheese fan. Huge hit. Tomorrow morning will mark the tenth time we will have this for breakfast. Thanks for the fantastic breakfast idea!

  27. bakedbree

    March 18th, 2015 at 6:25 pm

    You are welcome Tom! So glad that you like it so much.

  28. Lindsey

    June 1st, 2017 at 1:01 pm

    Thanks for this terrific recipe! Planning on making it again tomorrow 🙂 Probably will double the kale.

  29. bakedbree

    July 23rd, 2017 at 1:28 pm

    Just be careful, if it gets too watery from the kale, they won’t set.

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