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+ servings
Baked Egg Cups

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.