Individual Kale Baked Eggs

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kale baked egg


What do you do when you’re stuck in the house, it’s frigid outside and you have a nasty winter cold? I like to stay inside where it’s warm and play with food. I saw this idea while mindlessly wandering the web one day. Individual portions of eggs that were baked in kale leaves, how cute is that? Since I had everything on hand I thought I’d try my own version. It looked healthy and simple to do, so why not!

kale baked eggs


I decided to whisk my eggs up with grated romano and asiago cheese for added flavor but you can certainly plop a whole egg right in the middle like the original recipe. I used curly kale because that’s what I had, but any variety would do. I bent a larger leaf so it would fit inside the muffin pan then anchored it down with sliced cherry tomatoes and a cube of cheese.

kale baked eggs I was curious to see how they would turn out and how it would  all taste cooked together but I was pleasantly surprised. The eggs puffed up and stayed right inside the crispy kale cups and of course they had a nice flavor with the different cheeses and tomatoes.

kale baked eggs I don’t think I would make these for a crowd but if you have the patience you certainly can. Personally I think they would be excellent for a small brunch or a special breakfast because visually it looks very impressive and pretty on your plate. As far as flavoring your eggs, well the sky is the limit! Think goat cheese, feta, brie,  bacon, sausage bits, herbs, I could go on and on!

kale baked eggkale baked eggs

They came out nice and easy from the muffin tin, just be careful because the kale gets crispy and fragile. I misted my kale with olive oil and sprinkled a tiny bit of salt on top which gave it the taste of the popular kale chips that are all the rage.  They looked pretty all lined up on a white platter too!

kale baked egg Tasty, cute, healthy, what’s not to like?

Individual Kale Baked Eggs
  • For six individual portions I used;
  • 6 eggs, scrambled
  • 6 large kale leaves or enough to cover muffin tin hole with some extending over for easy removal
  • ⅓ cup grated romano or parmesan cheese
  • ⅓ cup or more shredded cheese of your choice
  • 3 or 4 cherry tomato slices per muffin cup
  • 1 small cube of cheese to anchor bottom of kale leaf
  • olive oil
  • salt and pepper to taste
  1. Preheat oven to 375 F.
  2. Spray or grease muffin tins with olive oil.
  3. Whisk 6 eggs preferably in a pourable container along with the grated and shredded cheese or anything else you might add, plus salt and pepper.
  4. Take a kale leaf or 2 and place it into greased muffin tin, anchor it down with a wedge of cheese and sliced cherry tomatoes.
  5. Carefully pour egg mixture on top to about ¾ full.
  6. Mist or drizzle olive oil all over kale leaf and sprinkle with salt.
  7. Bake until eggs are set, at least 15 minutes but check according to your oven.
  8. Let cool for 5 minutes then carefully remove.
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  1. These look ADORABLE!!! And they sound delicious too!

  2. They look very pretty, Marie! They would make a nice Easter brunch item, and that is the board I’ll be pinning them onto. 🙂

  3. You so smart! These are genius! I usually make them with bacon, but I love the kale idea!

  4. Just a quick drop by…I so needed your advise for Christmas. Another day I will write for some sage Italian mama advice on how to do lasagna for vegan’s, gluten free, and dairy free!!!! I may never make another lasagna again. On the other hand this is the type of food my crowd would eat…oh wait. Perhaps not the dairy free group. I ya ya ay !!!

  5. I love this idea Marie and will be trying it with swiss chard, my favorite. I’m taking care of my daughter right now, post-op, and this will make her breakfast very special indeed.

  6. I love this idea, Marie. It makes a very pretty (and very clever) presentation. I never would have thought that the kale leaves would hold up so well. I hope you feel better soon and the days begin to warm up a bit. Chicago weather is something else!

  7. I made these this morning using kale I received in my produce box. I used mozzarella, parm, and sun dried tomatoes. Delicious! Thanks for the idea!

  8. I don’t really love kale, but this recipe looks wonderful!!!

  9. These looks so incredibly delicious, I can’t wait to try them out!! We just so happen to have all of the ingredients in the fridge right now … Sunday brunch here I come! 🙂


  10. What a great idea and very pretty, too!

  11. What a great idea. I have house guests visiting next month and these would be perfect to serve for breakfast. I hope you are feeling better.

  12. Such a nice idea! you make eggs look so pretty.

  13. Oh, I love what happens to you when the weather is bad! This is such a wonderful brunch idea! Thanks, Maire!

  14. Hi Marie! Can I come over for breakfast, brunch, lunch, dinner, a snack or as a recipe taster? Everything looks and sounds wonderful.