Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Diets

Baked Egg and Kale Cups

These pretty baked eggs are a good source of protein to power you through the morning. They’re also elegant enough to serve at a holiday brunch. Serve with a slice of toasted, sprouted bread, or a starchy root vegetable, such as roasted potatoes, half a sweet potato, or hash browns.

These pretty baked eggs are a good source of protein to power you through the morning. They’re also elegant enough to serve at a holiday brunch. Serve with a slice of toasted, sprouted bread, or a starchy root vegetable, such as roasted potatoes, half a sweet potato, or hash browns.

Servings
3

Ingredients

  • 2 Tbs. olive oil, divided
  • 1 12-oz. bunch curly kale, stems removed
  • 2 Tbs. grated Parmesan cheese
  • 1 clove garlic, minced (1 tsp.)
  • 6 large eggs

Preparation

1 | Preheat oven to 375°F. Coat extra-large six-cup muffin pan with 1 Tbs. oil. 2 | Place kale leaves in large bowl, add remaining 1 Tbs. oil, cheese, and garlic. Massage kale until tender and glistening. 3 | Line prepared muffin cups with large kale leaves, covering whole muffin cup, and leaving some of leaf edges sticking up (smaller leaves can be layered in cup). 4 | Crack 1 egg into each kale nest, and season with salt and pepper, if desired. Bake 17 to 25 minutes, or until egg yolk is set. Cool 5 minutes before removing kale nests from muffin cups.

Nutrition Information

  • Calories 278
  • Carbohydrate Content 9 g
  • Cholesterol Content 375 mg
  • Fat Content 20 g
  • Fiber Content 3 g
  • Protein Content 17 g
  • Saturated Fat Content 5 g
  • Sodium Content 234 mg
  • Sugar Content 2 g