Baked Eggs with Baby Kale

It has been a while since I’ve shared a recipe with you. The month of August was one of the worst months for me I have to admit. I suffered a tremendous loss but even before then I was dealing with my depression. You may have noticed that I very rarely blogged in August and with the passing of my mom my depression got worse. Now I seclude myself and drown my sorrows in food. One good thing about that is that I get a chance to try out different things that I can share with you. Breakfast is supposed to be the most important meal of the day but I usually skip it for lunch and dinner. Lately I’ve been eating at all hours of the day and I know by the time October comes around I would have gained over 20 pounds. Food always makes me feel good though. Today I want to share with you a recipe for Baked Eggs and Baby Kale. Kale chips are still the rage but you can have kale for breakfast with your eggs and it is just absolutely delicious I tell you!

Here is what you’ll need:


1 large bunch of baby kale (appx 4 cups, packed)

7 large eggs

1/4 cup half & half

1 small onion, diced

1 garlic clove, peeled and crushed

1 green onion, finely sliced

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup freshly grated Parmesan cheese plus extra for serving

2 tablespoons olive oil

Chopped tomatoes for garnish, optional

5-6 fresh basil leaves, optional


Spray a 3-quart baking dish with non-stick cooking spray and set aside. *see note

In a large skillet, heat the olive oil over medium heat. Add the onion and cook until translucent, about 4-5 minutes.

Add the garlic and kale and cook until the kale is just wilted, about 2-3 minutes. Remove from heat and stir in the green onion and basil, if desired.

Spread the vegetables in the baking dish, making sure to evenly spread them across the bottom.

In a small bowl, whisk the eggs, half & half, salt, pepper and Parmesan cheese until combined.

Carefully pour the egg mixture over the vegetables, trying not to move them around too much. If you do, just use a fork to spread it back out.

Bake for approximately 20 minutes or until the eggs are just set in the center.

Serve with additional Parmesan cheese and chopped tomatoes, if desired


If you want a thicker egg, use a smaller baking dish and cook it a little longer.

Baby kale is more tender than regular kale and has a milder flavor. It’s great in salads, soups, sautés and smoothies.

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