Monday Munchies: Baked Eggs with Kale Chips

Baked Eggs

The kiddos have had “the sickness” – mostly consisting of fevers and snot.  Mike ran to the store before coming home early on Friday to give me some much needed work time and one of my requests was kale.  I’m not sure I’ve ever knowingly eaten kale before and Mike had to ask at the store to be sure he was purchasing the right leafy green.  Pinterest inspiration had struck again, and I had big plans – for kale chips from Smitten Kitchen and baked eggs found on Pinterest – with kale chips instead of sautéed kale.  Luckily, both recipes were a success!

I started the prep for our Saturday morning breakfast on Friday afternoon.  First, I made a batch of baked bacon.   The kiddos munched on some of it for dinner and I crumbled the rest and stored it in the fridge.  I also made a batch of kale chips – which were super easy and good.  I could have easily eaten all of them, but I saved a few for my eggs the next morning. 

Kale Chips

  • 1 bunch of kale
  • 1 Tbsp EVOO
  • Salt

Preheat the oven to 300.  Wash and pat dry the kale.  Cut into small pieces and place in a bowl.  Add olive oil and salt and toss thoroughly.  Transfer to baking sheet and bake for 20 minutes.  These will be one of my new snack ideas.  Very yummy and crunchy!

The next morning, I made the rest of the baked egg recipe and topped it with my leftover kale chips and baked bacon – as well as a few other key ingredients.  These were delicious served with the leftover baguette from Friday night’s lasagna.  Even Mike said, “This is really good.  We need to put it in the recipe book.” 

Baked Eggs

  • butter for ramekins
  • 1/8 cup grated Parmesan cheese
  • 1/4 tsp rosemary
  • 1/4 tsp thyme
  • 1/2 tsp parsley
  • 4 eggs
  • 3 strips of bacon, cooked and crumbled
  • 1/4 cup kale chips
  • salt and pepper to taste

Preheat oven to 375°F.  Butter the ramekins.  Combine the cheese and herbs. Crack two eggs into two ramekins.  Sprinkle bacon, kale, and the cheese-herb blend over the eggs. Bake the eggs for 10-15 minutes until the eggs have achieved desired doneness: less time for runny yolks, more time for firm yolks.  Serves two.  Double or triple to serve a family.  Delish!  And a perfect use for creme brulee dishes too!

Each Monday, I’ll showcase a family and kid-friendly recipe to share with your family. Please let me know if you try one of my recipes! Enjoy!

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