Baby Kale + Egg Cups

  • Author: Liz
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 2-4
  • Category: Breakfast


  • favorite fat {I used KerryGold Butter}
  • 1/2 a medium onion, sliced thinly
  • 4 {1oz} sausages
  • baby kale
  • 8 eggs
  • salt + pepper


  1. Preheat your oven to 375 {F}
  2. 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.
  3. 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.
  4. While that’s all cooking, grease your ramekins with your fat.
  5. Add a layer of baby kale to the bottom of your ramekin {I did maybe half a small handful per}.
  6. Then add your onion and sausage on top of the baby kale {divide it evenly!}.
  7. 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!
  8. Salt + pepper the top and place in the oven for 20-30 minutes or until the egg is cooked.
  9. Try to let them cool and enjoy!


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!