Creamy Egg Cups with Kale and Parmesan

Creamy Egg Cups with Kale and Parmesan


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When I found this recipe in an old Sunset Magazine, I was reminded of a grown-up version of Toad in a Hole. I had a great time pressing slices of bread into muffin tins, and then filling them with creamy scrambled eggs.

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  • 1 kale leaf, chopped
  • 2 tsp. butter
  • 1/4 C. onion, minced
  • 2 large eggs
  • 2 large egg whites
  • 1 tsp. thyme, minced
  • 2 Tbs. Parmesan cheese, shredded
  • 2 slices whole wheat bread
  • 1/2 Tbs. butter
  • salt and pepper to taste

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Preheat oven to 400. Cut crusts off bread, brush with 1 Tbs. melted butter, and bake 10 minutes until the bread is lightly browned.  Whip eggs together.

Heat a non-stick skillet with the remaining butter and sauté the onion for 4 minutes until it is soft. Add the kale and cook for another minute. Add eggs and thyme, then scramble by stirring to cook the eggs until set. Add Parmesan and stir to melt. Salt and pepper to taste. Fill bread cups with eggs and top with tomato.

Amount Per Serving: Calories: 235, Total Fat: 12.54g, Cholesterol: 232mg, Sodium: 341mg, Total Carbs: 12.36g, Dietary Fiber: 1.90g, Sugars: 2.18g, Protein: 15.48g, Weight Watchers Points 5

Shared by Kristi Rimkus at

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