Baked Egg and Kale Cups


  •      2 cups baby kale
  •      4 teaspoons olive oil
  •      Salt and pepper
  •      8 eggs
  •      4 Tablespoons heavy cream (or milk)
  •      4 Tablespoons Sargento Parmesan cheese








  1. Preheat oven to 400 degrees. Spray 4 (1-cup) ramekins with cooking spray and place on a baking sheet.
  2. Add 1/2 cup kale to each ramekin. Drizzle the kale with olive oil and season with salt and pepper.
  3. Crack two eggs into each ramekin. Top each egg with one Tablespoon heavy cream.
  4. Sprinkle with one Tablespoon Parmesan cheese. Bake for 20 to 25 minutes, depending on how runny you like your eggs.
  5. Season with salt and pepper.

Adapted from: