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.
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.
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
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.
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.
Thursday 1st of June 2017
Thanks for this terrific recipe! Planning on making it again tomorrow :) Probably will double the kale.
Sunday 23rd of July 2017
Just be careful, if it gets too watery from the kale, they won't set.
Friday 13th of March 2015
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!
Wednesday 18th of March 2015
You are welcome Tom! So glad that you like it so much.
Tuesday 17th of December 2013
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.
Tuesday 17th of December 2013
I am so glad. I would say a day or two.
Monday 2nd of December 2013
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..
Saturday 14th of December 2013
Sunday 10th of November 2013
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!
Sunday 17th of November 2013
I need to check that thing out!