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Baked Egg Muffins – Kale and Cheddar Breakfast Cups

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

Baked Egg Cups

Start your day off right with this easy egg muffin recipe! In only 15 minutes, you can make a delicious and healthy breakfast your whole family will love. With this easy and nutritious recipe, you’ll never struggle to find a quick, healthy breakfast again!

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 Muffins - Kale and Cheddar Breakfast Cups 1

Baked Egg Cups – Kale and Cheddar Breakfast Cups Recipe

Baked Egg Cups

Kale and Cheddar Breakfast Muffins

Yield: 6
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Baked Kale and Cheddar Breakfast Egg Muffins. Low carb and perfect for breakfast on the go.


  • 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.


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

Nutrition Information:
Yield: 6 Serving Size: 1 grams
Amount Per Serving: Calories: 123Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 169mgSodium: 179mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 9g

All amounts are estimates and DailyAppetite takes no responsibility for actual figures since calculations vary by packaging and supplier.

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

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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