Baked Egg and Kale Cups Recipe

Baked Egg and Kale Cups Recipe

  • Makes: 6-8 Servings
  • Ready In: 25 mins
  • Prep Time: 5-10 mins
  • Cook Time: 20-30 mins

Think your kiddo won’t eat kale? Think again. Like kale chips, these are surprisingly popular, even with the younger set.

    Nutritional Information (per serving)

  • Calories: 208
  • Fat: 13g
  • Protein: 16g
  • Sodium: 300mg
  • Carbohydrates: 3g
  • Fiber: 1g
  • Sugar: 1g


  1. Olive or canola oil, for greasing pan

    12 large kale Leaves

    1 dozen eggs
    Grated Parmesan, to taste
    Salt and freshly ground pepper, to taste


    1. Heat oven to 375 degrees. Lightly grease a muffin tin and place on a baking sheet; set aside.
    2. Wash and trim kale; steam until bright green and just tender. (This can be done ahead of time, even if you decide to bake the egg cups immediately before serving.)
    3. Line cups of prepped muffin tin with leaves of steamed kale making sure to cover as much of the muffin well as possible. Leave a little bit of kale sticking up and out of the well of the muffin tin. You’ll need about 1 large leaf per cup; it’s okay to layer smaller leaves in one cup.
    4. Crack one egg into each well of the muffin tin, covering kale. Sprinkle eggs with Parmesan, salt and pepper. Bake for 17-25 minutes, until the egg yolk is as set as you want it.
    5. Remove muffin tray from oven and allow to cool for 5 minutes before carefully popping out the egg “cups.”

Stacie Billis

Stacie Billis is a child development specialist and family food expert with a national client practice, as well as the voice behind award-winning site One Hungry Mama where she serves up easy tips and healthy recipes for the family kitchen.

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