Baked Eggs with Kale and Sausage

Breakfast and Brunch, Eggs | 6 comments

For a long time I thought of Baked Eggs as holiday food. It is tradition in my family to make Baked Eggs for Easter and for Christmas and neither holiday could possibly be enjoyed without them.

Baked Eggs have long been one of my favorite simple meals, but it was years before I realized I could in fact prepare them no matter what the calendar said. Now, Baked Eggs are a dish we enjoy often, sometimes even weekly. 

Written by Allison of Some the Wiser

Baked Eggs can be as simple as Eggs and Cheese baked to melted perfection. However, Kale is a hot menu item at my house right now and I’ve been trying to incorporate it into as many dishes as possible.

Did you know just one cup of Kale has 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K?

There’s a reason why they call it a Super Food! So I decided to upgrade our ordinary baked eggs to Super Food status by adding Kale.

These Baked Eggs with Kale and Sausage are delicious enough to add them to your holiday menu, but they are easy enough to enjoy them for a weekday breakfast as well.

Admittedly, we’ve been eating them a lot lately – they’re just so good!

How do you like your eggs? Scrambled? Baked?

Baked Eggs with Kale and Sausage

Yield: 4 to 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Print Save Recipe


8 eggs
2 1/4 cups packed baby Kale, washed and finely chopped
3 tablespoons cream or whole milk
8 oz cooked ground sausage
1 cup grated Irish Cheddar (or other Sharp White Cheddar)
Salt and Pepper to taste


Preheat oven to 400 degrees. Lightly grease an oven safe casserole dish.

Spread 2 cups of the chopped Kale over the bottom of the casserole dish. Crack the 8 eggs over the top of the Kale, leaving a little space between each egg. Drizzle the cream evenly over the eggs and then sprinkle with cooked sausage. Top with remaining 1/4 cup Kale and cheese.

Bake for 15 to 25 minutes, until egg whites are fully cooked and yolk is as soft or hard as desired. Season to taste with Salt and Pepper.

About the Author:

Allison Ruth is mama to three hungry girls. She blogs at Some the Wiser where she takes life as it comes and tries to learn a little something as she goes. Whether she’s baking bread, sewing, or contemplating the fate of socks gone missing in the laundry, she looks for the peace and creativity life offers to everyone who is paying attention. Living life deliberately isn’t easy, she admits, but it helps when you have good things to eat. You can also find her at Allison Ruth Photography.

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  • 1
    Aimee @ Simple Bites - March 28, 2013 @ 7:57 pm

    Allison, this is my kind of breakfast. I find I have to eat eggs in the morning for lasting energy to get me through these busy days.

    I’m a fan of kale too, but haven’t tried it in eggs yet. I’ve enjoyed your recipes and flavor combinations in the past, so I can’t wait to give your beautiful baked eggs a try.


  • 2
    stephchows - March 29, 2013 @ 7:37 am

    Switch out that sausage to a chicken variety and my husband would be ALL over this!!


  • 3
    kelley {mountain mama cooks} - March 29, 2013 @ 7:49 am

    These look delicious. I love that there is no bread in them! Another great way to get the superfood, kale, into our diet! Great recipe!!


  • 4
    Casey@Good. Food. Stories. - March 29, 2013 @ 1:03 pm

    I’d be so sad if baked eggs were only restricted to holidays – I love them and eat them for breakfast, lunch, and dinner!


  • 5
    Shaina - April 01, 2013 @ 10:01 am

    I adore baked eggs, and the kale addition here is lovely. It’s so easy to toss them in the oven while you’re wrapping up the rest of the day’s necessary chores. (Too bad you can’t throw all those things in the oven and forget about them, too.)


  • 6
    Akansha's Recipes - May 13, 2013 @ 1:51 am

    In one word “Yummy”. Nice elaboration! Will keep visiting your blog to tickle my taste buds!


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