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Baked Egg Cups – Kale and Cheddar Breakfast Cups

Baked Kale and Cheddar Breakfast Cups recipe. Cheesy Baked Egg Cups loaded with kale that is perfect when you are on the go!

Baked Egg Cups

The market had bunches of gorgeous fresh kale. There was no way I could pass it up. Over the next two days that kale found its way into the soup, salad, and these Egg Cups that bake in the oven. Baked Kale and Cheddar Breakfast Cups or some people call them baked egg muffin cups. They are simple and delicious.

Baked Egg Cups

How Long to Bake Egg Cups?

With only 5 ingredients and a quick 15-minute bake in the oven, these breakfast cups are perfect for a quick morning breakfast. Or if you are in a hurry you can grab and go.

Another great grab and go breakfast option is my Walnut Date Oat Bars.

For breakfast, I have one but if I am really hungry I could have easily eaten two. They are great for mid-afternoon snacks too!

Baked Egg Cups

Recipe Tips and Notes:

This recipe makes 6 breakfast cups.

Add salt and pepper to taste. I did a pinch of each.

Whisk the eggs but stir in the kale and the cheddar. Trying to stir the kale and cheddar with the whisk doesn’t work out that well. Trust me!

Chop the kale into small pieces. This will allow the kale to be laced throughout the breakfast cup.

You can use a mild or medium cheddar but the sharper the better to get a great flavor.

And Most Importantly:

When the kale and cheddar breakfast cups come out of the oven run a butter knife around the edges. This will release the breakfast cups from sticking and they will remove from the muffin cavity without tearing apart.

Baked Egg Cups

Reheating Directions

Refrigerate leftover baked egg cups in an airtight container. They will keep for 2 to 3 days. To reheat place the kale and cheddar breakfast cup on a microwavable safe plate and heat for 30 seconds or until heated through.

Baked Egg Cups – Kale and Cheddar Breakfast Cups Recipe

Baked Egg Cups
3.97 from 27 votes

Kale and Cheddar Breakfast Cups

Baked Kale and Cheddar Breakfast Cups
Course Breakfast
Cuisine American
Keyword Breakfast Cups
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 82 kcal
Author Stephanie Jackson


  • 5 eggs
  • pinch of salt
  • pinch of pepper
  • 1 cup chopped kale
  • 3 oz. shredded cheddar reserve a few pinches to sprinkle on top of the breakfast cups


  1. In a mixing bowl whisk the eggs with salt and pepper.
  2. Add kale and cheddar to the eggs.
  3. Use a spoon and mix together the ingredients.
  4. Spray a muffin tin with nonstick cooking spray.
  5. Spoon mixture equally into 6 muffin cavities.
  6. Sprinkle extra shredded cheese on top of the cups if desired.
  7. Bake for 15 minutes at 400 F.

Recipe Video


Recipe Notes

As soon as the baked egg cups come out of the oven take a knife and run it around the egg cups. This will allow the egg muffins to come out easily. 

Low Carb

1.8g Carbs

5.3g Fat

6.8g Protein

Nutrition Facts
Kale and Cheddar Breakfast Cups
Amount Per Serving (1 g)
Calories 82 Calories from Fat 48
% Daily Value*
Fat 5.3g8%
Carbohydrates 1.8g1%
Protein 6.8g14%
* Percent Daily Values are based on a 2000 calorie diet.

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I hope you enjoy these baked breakfast cups as much as I do!

Recipe Rating

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Vickie Gibson

Friday 29th of January 2021

Could I use cupcake liners? Can these be frozen?


Monday 18th of January 2021

These were really good. I was looking for recipes to use my home grown hydroponic kale. Next time I might add a little diced cooked bacon and mushrooms! Definitely will make again.


Wednesday 27th of November 2019

Wow. So simple and yummy. We added little bits of chopped ham. Will make again. Thanks!


Sunday 12th of May 2019

These are great. Today I did not have kale so I substituted frozen chopped spinach (thawed and drained) and several drops of cholla hot sauce. They came out beautiful and delicious.

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