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Tomato, Kale, and Parmesan Baked Eggs - a rustic, filling and healthy vegetarian breakfast
Tomato, Kale, and Parmesan Baked Eggs
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Course: Breakfast
Servings: 3 people
Author: Julia
  • cooking spray or olive oil
  • 1/4 cup freshly grated parmesan cheese
  • 2 teaspoons flat leaf parsley finely minced
  • 1/2 teaspoon fresh thyme leaves finely minced
  • 3 tablespoon ghee or butter
  • 4 cups kale leaves loosely packed, chopped
  • 1 cup cherry tomatoes halved
  • 1/2 teaspoon red pepper flakes
  • 8 large eggs at room temperature
  • buttered toast for serving
  1. Preheat the oven to 375 degrees F. Spray a 10-inch cast iron skillet with olive oil or cooking spray. (Note: you can also use four shallow oval baking dishes if you'd like to prepare individual portions) 

  2. In a small bowl, combine the parmesan, parsley, and thyme. Set aside.

  3. Transfer the chopped kale and the cherry tomatoes to the prepared skillet. In a small saucepan, melt the ghee (or butter), and pour it over the kale and tomatoes. Stir well until everything is well-coated. 

  4. Carefully crack the eggs over the veggies (note: the kale will be poking up but will cook down throughout the baking process). If you're using four baking dishes, crack two eggs into each dish and place dishes on a baking sheet.

  5. Sprinkle with the herb/Parmesan cheese mixture and place on the center rack of the preheated oven. Bake 12 to 15 minutes, until the egg whites are opaque and the yolks are cooked to your preference. Rotate the skillet (or baking dishes) halfway through baking to ensure even cooking.

  6. Serve with buttered toast of choice.

Recipe Notes

Recipe re-published with permission from Laurie McNamara