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Baked Egg and Kale Cups served with whole wheat toast.

Baked Egg and Kale Cups

Bree Hester
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
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.
    Baby kale in four ramekins on a baking sheet for Baked Egg and Kale Cups.
  • Drizzle the kale with olive oil and season with salt and pepper.
    Drizzling kale with olive oil, salt, and pepper for Baked Egg and Kale Cups.
  • Crack two eggs into each ramekin.
    Cracking eggs into ramekins with kale for Baked Egg and Kale Cups.
  • Top each egg with one Tablespoon heavy cream.
    Topping Baked Egg and Kale Cups with heavy cream before baking.
  • Sprinkle with one Tablespoon Parmesan cheese.
    Sprinkling Parmesan cheese over kale and eggs in ramekins for Baked Egg and Kale Cups.
  • 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.
    Baked Egg and Kale Cups in a white ramekin, served with toasted bread slices.

Nutrition

Calories: 157kcalCarbohydrates: 1gProtein: 9gFat: 13gSaturated Fat: 5gSodium: 143mgFiber: 0.3g
Keyword Baked Egg and Kale Cups
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