Baked Eggs with Kale & Ricotta

Baked Eggs with Kale and Ricotta
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  • Ingredients
    1 cup packed finely shredded kale (stems removed)
    1 tbsp. olive oil
    1 cup ricotta cheese
    1/4 cup finely chopped sun-dried tomatoes
    2 tbsp. finely chopped fresh basil
    1/4 tsp. each salt and pepper
    4 EGGS

    Yields: 4 servings

  • Nutritional Information

    Per serving: per 1/4 of recipe

    Calories: 240

    Fat: 18 g

    Cholesterol: 220 mg
    Sodium: 280 mg
    Carbohydrate: 5 g
    Fiber: 1 g
    Sugars: 1 g
    Protein: 14 g


  1. PREHEAT oven to 400°F. TOSS kale with olive oil; DIVIDE evenly among four 8-oz. ramekins.

  2. COMBINE ricotta, sun-dried tomatoes, basil, salt and pepper; SPOON mixture evenly over kale. CRACK egg into each ramekin.

  3. BAKE for 12 to 15 minutes or until whites are set and yolks are cooked to desired doneness.

Insider Info

Substitute your favorite greens for kale; try Swiss chard, collard greens or spinach.