Serves 2
40 min
Baby Kale and Egg Cups
Recipe GLPR62d830edb57180
Baked egg cups filled with sautéed onions, sausage, and tender baby kale. A protein-packed, nutrient-dense meal that's naturally free from grains and dairy, perfect for breakfast, lunch, or dinner.
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Ingredients
2 tablespoons cooking fat (ghee, avocado oil, or coconut oil)
4 sausages, chopped into small pieces
½ medium onion, thinly sliced
2 cups baby kale, loosely packed
8 large eggs
Salt to taste
Black pepper to taste
Directions
Preheat your oven to 375°F.
While the oven heats, lightly coat two ramekins with cooking fat and set aside.
Heat a small skillet over medium heat and add 1 tablespoon of cooking fat. Once melted, add the sliced onion and cook for 2–3 minutes until it softens slightly.
Add the chopped sausage pieces to the skillet with the onions. Cook for 3–5 minutes, stirring occasionally, until the sausage is lightly browned on the outside. It does not need to be fully cooked through at this stage, as it will finish cooking in the oven.
Divide the baby kale evenly between the two prepared ramekins, placing it as a bottom layer.
Divide the sautéed onion and sausage mixture evenly over the kale in each ramekin.
Crack 4 eggs into a small bowl and beat lightly with a fork until just combined. Pour the beaten eggs evenly over the sausage and kale mixture in both ramekins, filling them nearly to the top. Season with salt and black pepper to taste.
Place the ramekins on a baking sheet and transfer to the preheated 375°F oven. Bake for 20–25 minutes, or until the egg whites are set and the yolks reach 160°F internal temperature.
Remove from the oven and let cool for 2–3 minutes before serving.
