Egg cups stuffed with ham, kale, and fresh herbs are a healthy make-ahead breakfast that’s great for busy mornings. I created this recipe for my client, Nellie’s. Thank you for supporting the brands that keep me inspired in the kitchen. Ever since completing my first Whole 30 almost exactly one year ago, I’ve been completely head-over-heels in love with eggs.
If you’ve ever done a Whole 30, you know that eggs are a pretty big component of the plan. They’re one of the best-tasting things you can eat, plus they’re one of the easiest things to make. You find yourself eating them morning, noon, and night.
After eating so many eggs, I thought I’d be tired of them by the end of my 30 days. Surprisingly, the opposite was true. They’ve gone from something we never gave much thought to, to a huge part of our diet.
We eat them over vegetable hash, poached in spicy sauce, and on top of grain bowls. These ham and kale egg cups are an easy make ahead breakfast that has saved my butt on more than a few mornings.
Standing in front of the egg refrigerator at the grocery store can be a little intimidating. Even at stores like Whole Foods or the local Co-op, there are a ton of options.
Cage free? Free range? White? Brown? Organic? Vegetarian Fed? It’s enough to make your head spin.
We had chickens when I was growing up, and nothing beats a farm fresh egg. Unfortunately, that’s not always an option. Backyard chickens aren’t allowed in my neighborhood and even if they were I don’t really have the time or space that they need.
So, I do the best I can at the grocery store. Nellie’s eggs are free range, which means they have easy access to the outdoors where they’re able to scratch, peck, and do all the other things chickens do. They’re also certified humane, and I like the idea that their hens are treated with a little respect.
They also offer farm tours so you check them out for yourself, which I think is really cool and transparent of them. Plus even though they’re in the business of selling eggs, they encourage everyone to raise their own chickens and even have a section of their web site dedicated to showing you how. I’ve never met them, but they seem like good people so I feel good about choosing their eggs.
How to make egg cups
I love making eggs cups because they’re super easy and can be customized in a million different ways.
They’re baked in a muffin tin for built-in portion control and portability – think of them like a mini crustless quiche or fritatta.
To make egg cups, start by whiskng together a dozen eggs along with salt, pepper, or whatever other seasonings you like.
Then, pour the eggs into a muffin tin. I like my egg cups on the larger side, so I use 12 eggs to make 9 cups.
For this version, I added massaged kale, diced ham (I just use a small ham steak), and fresh herbs.
Add the fillings to each cup individually rather than trying to mix them in to all of the eggs. That way, you won’t have to pour out something full of solids (messy!) and you can make the mix-ins are distributed evenly throughout all of the egg cups.
This combination is my personal favorite, but you can customize them with your favorite fillings or even do a try that’s mix and match.
Sometimes I’ll make half a pan of ham and kale egg cups for myself, then swap out the kale for spinach and add some cheese to the rest for Shawn.
They keep in the refrigerator for several days, and are delicious hot or cold so they’re great for breakfast on the go!
- 2 cups kale
- salt and pepper
- 12 large eggs
- ¼ cup milk or nutmilk optional
- 4 ounces diced ham
- ¼ cup parsley chopped
- 2 tablespoons chopped chives
- Heat the oven to 350ºF.
- Cut the kale into thin ribbons. Sprinkle with salt and massage several minutes, until the kale begin to soften. Set aside.
- Crack the eggs into a large measuring cup. Add the milk, if using, and season with salt and pepper. Whisk well to combine.
- Spray a muffin tin with nonstick spray or oil. Pour the eggs into nine of the muffin cups, filling each 3/4 of the way full. Add some ham, kale, parsley, and chives to each cup. Use a fork to stir gently, so that the kale is submerged.
- Bake for 20-25 minutes, or until the tops of the egg cups are set. Let cool slightly, then remove the eggs from the pan. Serve immediately or refrigerate for later.
This is a sponsored conversation written by me on behalf of Taste of Home. The opinions and text are all mine.