Ham & Kale Egg Cups
A delicious egg cup recipe that is full of ham, kale and cheese. This easy egg recipe can even be made ahead for breakfast, brunch, lunch or dinner!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 18 -24 cups
- 1 1/2 cups ham diced (I buy a bone-in ham steak)
- 2 cups kale firmly packed, ribs removed, chopped
- 1 tablespoon olive oil
- 3/4 cup green onions chopped
- 8 eggs
- 1 cup heavy whipping cream
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt divided
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Preheat your oven to 350.
Prep your muffin tin with baking spray or prepare with oil.
Over medium low heat saute the kale, green onions, and 1/4 teaspoon salt in the oil until the kale starts to soften, about 5 minutes. Add the ham and cook for an additional minute. Set aside
Whisk the eggs, cream, 1/4 teaspoon salt, pepper, onion powder, and garlic powder until it is well mixed and smooth.
In your prepared muffin tin divide the kale mixture evenly into each cup. Pour the egg mixture over the kale and ham, filling each cup about 3/4 the way up the side. Divide the cheese evenly over the tops of the egg cups, pressing it lightly into the eggs.
Bake for 20 minutes.
Let the egg cups cool for at least 5 minutes before removing them from the muffin tin. To remove, run a sharp knife around the edge of each cup.
Will make between 18-24 egg cups in a small to medium sized muffin tin. If you use a jumbo muffin tin the recipe will yield 12 egg cups.
To Make Ahead: Prepare the egg cups. After they are cooled place them in a 9x13 pan and cover with foil. Refrigerate for up to 3 days. When you are ready to reheat bake at 350, covered, for 15 minutes.
They also microwave perfectly for a breakfast on-the-go.