Baked Eggs with Sausage & Kale

baked eggs with sausage and kale

Recipe by Ivy Manning

  • 4Servings


  • 6 oz. fresh bulk breakfast sausage
  • 1/4 cup chopped onion
  • 1 bag (10 oz.) frozen kale, defrosted and squeezed dry
  • 3/4 cup heavy cream
  • 1/8 tsp. ground nutmeg
  • 4 eggs
  • 2 slices sourdough bread, toasted, each cut into 4 strips


In ovenproof skillet, cook sausage and onion over medium-high until sausage is browned and crumbled, 8 minutes. Stir in kale, 2 minutes. Off heat, stir in cream and nutmeg; season. Divide among four 8-oz. ramekins and make a well in each; crack in eggs. Bake at 425° until egg whites are just set, 8 to 10 minutes; season. Serve with toast dippers.