Baked Eggs with Kale and Sausage

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

Baked Eggs with Kale and Sausage

Yield: serves 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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.


  • 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


  1. Preheat oven to 400 degrees.
  2. Lightly grease an oven safe casserole dish.
  3. Spread 2 cups of the chopped Kale over the bottom of the casserole dish.
  4. Crack the 8 eggs over the top of the Kale, leaving a little space between each egg.
  5. Drizzle the cream evenly over the eggs and then sprinkle with cooked sausage.
  6. Top with remaining 1/4 cup Kale and cheese.
  7. Bake for 15 to 25 minutes, until egg whites are fully cooked and yolk is as soft or hard as desired.
  8. Season to taste with Salt and Pepper.

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Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 273Total Fat 21gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 10gCholesterol 235mgSodium 462mgCarbohydrates 5gFiber 1gSugar 3gProtein 17g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

by Allison Ruth

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.