Breakfast Kale Egg Cups - make this easy breakfast that comes as a complete package with high protein, healthy fats, and nutrient dense greens. These are great for special brunch, healthy snack and are freezer friendly.
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5 from 3 votes

Breakfast Kale Egg Cups with Parmesan and Sun Dried Tomatoes

Serve these as an easy breakfast or a special brunch. The addition of sun dried tomatoes and parmesan makes this a delectable treat.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12
Author Anya


  • 1 tablespoon butter or bacon fat
  • 12 slices of turkey or ham deli meat (organic preferred and check for added sugar!)
  • 6-8 kale leaves despined and chopped
  • 12 pastured eggs
  • 1/3 cup whole milk
  • 1/2 cup parmesan cheese optional
  • 1/2 cup sun dried tomatoes
  • sea salt & freshly ground pepper to taste


  • Preheat oven to 400F degrees.
  • Grease muffin pan with healthy fat such as butter or lard. Though the deli meat doesn't usually stick to the pan, this assures that removing the cups will be a breeze.
  • Line the muffin openings with thinly-cut slices of turkey or ham deli meat, making cups.
  • Divide chopped kale amongst the muffin openings, spreading it somewhat evenly within each cup.
  • Break in one egg per muffin cup.
  • Pour 1/2 tablespoon of milk into each muffin cup, right over the egg. Top with parmesan and a few pieces of sun-dried tomatoes. Season with black pepper. Season with salt if desired.
  • Bake for 8-10 minutes, depending on how runny you desire the yolks to be. Remove and allow to sit for a few minutes before digging in.


To freeze, store these cups in freezer-safe glass containers.
To reheat, heat a tablespoon of butter (or bacon fat!) on a cast iron skillet and place the egg cups directly on top. Close the skillet with a lid, and warm on medium heat for 2-3 minutes. The bottoms will be perfectly browned and the egg cups will be thoroughly heated.