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How to make baked egg cups
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4 from 9 votes

Ham and Kale Egg Cups

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9
Calories 134kcal


  • 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.


Calories: 134kcal | Protein: 11g | Fat: 9g | Saturated Fat: 3g