It’s almost the weekend! And this is a very special weekend indeed … why? Because it’s my first weekend home since April. I’m pretty pumped, there’s going to be a lot of cooking, lot of eating, some blogging, probably some Skyrim playing {ok more than probably}. And to celebrate said weekend off I’ve made you guys these little beauties! And yes – I’ll probably be eating these on Saturday and making Pancakes on Sunday!
So this breakfast doesn’t have to be breakfast — it could be a brunch, dinner, lunch, linner, you know what ever rocks your boat. But ohmygosh do I love this. It’s easy — like 5 – 10 minutes to put together easy. It does take a little while in the oven, but I think it’s worth it because it furthers my whole “lazy weekend” mentality. So while the coffee is brewing I can make these, pop them in the oven, drink a cup – giggle at the latest happenings on Facebook/Twitter while snuggling the puggle and then BOOM, food. I know right? EASY.
Speaking of easy, I personally think these are something you might want to consider making for friends if they come over for breakfast – they’re kind of adorable and fancy looking and make you look like a champ – minus the work of some hugely long breakfast like poaching a million eggs or worrying about folding that omelet perfectly!
AND: We have a new rockstar in the house — Toriee has taken over the store deals … which is why they’re actually getting done! So give the girl some more work and let me know what other stores she can add to her list!
Oh – yes – the ramekins to make these. I got a set from TJ Maxx for $2.99 {came with four}. So if you don’t have any oven-safe smaller containers than check out a store like that for a pretty and inexpensive set!
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Baby Kale + Egg Cups
Prep Time: 10 mins- Cook Time: 30 mins
- Total Time: 40 mins
Yield: 2-4
Category: Breakfast
Print Recipe
Pin RecipeIngredients
- favorite fat {I used KerryGold Butter}
- 1/2 a medium onion, sliced thinly
- 4 {1oz} sausages
- baby kale
- 8 eggs
- salt + pepper
Instructions
- Preheat your oven to 375 {F}
- Heat a small skillet on medium heat and add a spoonful of fat – once it’s heated + the fat is melted you can add in your onion and let it cook.
- If you have precooked sausages you just need to chop them into small{ish} pieces. If you need to cook them then you can chop and then add them into the onions and let them cook.
Because this sits in the oven for so long you don’t have to worry about 100% cooking your sausages, just get them a little browned. - While that’s all cooking, grease your ramekins with your fat.
- Add a layer of baby kale to the bottom of your ramekin {I did maybe half a small handful per}.
- Then add your onion and sausage on top of the baby kale {divide it evenly!}.
- Here’s the fun part – crack two eggs into a small bowl, give it a quick beat and pour it over the top.
This might vary depending on your ramekin! So if it fills up with less than add the extra to the next ramekin! - Salt + pepper the top and place in the oven for 20-30 minutes or until the egg is cooked.
- Try to let them cool and enjoy!
Notes
This recipe is for 4 ramekins that are on the smaller side, if you have larger ramekins you’ll need to adjust amounts and cooking time accordingly!
Also — I put my ramekins in a baking dish with sides so it was easier to take in and out of the oven — the having sides part is more important so they don’t slip and slide right off a pan!
P.S. If you cook your sausages + onion the night before while making dinner, this recipe is even faster to make. So do yourself a favor and prep a little if you want to be really lazy!
Happy Thursday!!!
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