Menu Enter a recipe name, ingredient, keyword...

Healthy Kale Egg Breakfast Cups


With kale, sun-dried tomatoes, spicy chicken sausage, mushrooms, & feta, these Healthy Kale Egg Breakfast Cups are full of flavor & healthy goodness!

Google Ads
Rate this recipe 4.5/5 (4 Votes)


  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic minced
  • 8 ounces mushrooms, thinly sliced
  • 1/2 pound hot chicken sausage, or sweet if preferred
  • 3 ounces sun-dried tomatoes, finely chopped
  • 2 cups kale, chopped
  • 8 ounces feta cheese, crumbled
  • Pam cooking spray
  • 1 1/2 cups egg substitute or 6 eggs


Preparation time 10mins
Cooking time 30mins
Adapted from


Step 1

Preheat oven to 350°F.

Add olive oil, then sauté onion for 4 minutes. Add garlic and sauté one additional minute. Add mushrooms and cook for 5 minutes. Then add chicken sausage, and cook 6 minutes, or until thoroughly cooked. Break the sausage up into small pieces. Add sun-dried tomatoes and incorporate fully. Add kale and cook about 2 minutes, until it wilts slightly.

Turn off heat then stir in feta.

Spray muffin pan, then add ingredients evenly to each muffin cup.
Pour equal amount of egg into each cup, filling to just below the rim.
Bake until the eggs have set, about 25-30 minutes.

You'll also love

Review this recipe

Winter Slaw with Kale & Cabbage French Lentil, Kale and Kabocha Squash Soup