Baked Kale and Eggs with Ricotta

5 from 6 votes

Wow your brunch guests with this easy and healthy baked egg dish.

I’m always a little skeptical of superfoods, like baked kale and eggs.

Maybe it’s because I think they’re too good to be true. Maybe it’s because I don’t want to seem basic. Or maybe I just don’t want to admit that my tastes aren’t unique and I like the same stuff everyone else does.

The same thing happens to me with Netflix. The more people tell me I should watch a trendy show, the less I want to watch it. I can only allow myself to enjoy popular things after they have safely become unpopular. After which I, of course, enjoy them as much as everyone else.

Needless to say, the same thing happened to me with kale, the all-powerful superfood that became the “it-girl” of leafy greens in the early 2010s. It was everywhere: salads, chips, and of course, smoothies. Meanwhile, I was having none of it.

Fortunately, it is no longer 2013 and the kale fangirls have gone on to chase a new rising star. Since then, kale has gradually waned from trendy superfood to regular healthy and delicious food most people enjoy.

Whether you’ve been enjoying kale all along like a normal person or just recently stopped avoiding it out of some weird personal hang ups, there are always new ways to incorporate this flavorful green into your meals. And even if you’ll never be a green smoothie fan, there are plenty of ways kale can make an appearance at breakfast.

So call up some friends and make a brunch date, because with this baked kale and eggs recipe, we’ve made a healthy and flavorful breakfast to impress.

When it comes to eggs, you probably think of a quick and easy stovetop breakfast. You may boil, fry, or scramble them, but you’ve probably rarely put them in the oven.

However, baked eggs can be a fun and delicious way to dress up a weekday morning staple. Scoring high in flavor and presentation, this baked kale and eggs dish is perfect for a weekend breakfast or brunch.

Meanwhile, this dish also scores high in nutrition too. All too often, our favorite weekend breakfasts pack in tons of sugar and calories that undo the day before it even starts. Instead of starting off your weekend with heavy pancakes and syrup you’ll regret Monday morning, give this recipe a try. This baked kale and eggs dish lets you have the big breakfast you crave on a weekend without slowing you down.

And don’t worry, this recipe still manages to pack all the cheesy goodness you crave in a savory weekend breakfast. However, this baked egg dish cuts calories and fat with fat-free ricotta and feta. Meanwhile, cherry tomatoes and kale ensure you’re getting plenty of veggies to start off the day.

Kale may not be the fresh face of the superfood world anymore, but this baked egg and kale dish is still sure to impress. If you like this baked breakfast, check out some of our other kale recipes, no less than 50 of them. From muffins to cheesy hand pies, we’ve got kale lovers covered, breakfast, lunch, and dinner.

5 from 6 votes

Baked Kale and Eggs with Ricotta

This breakfast dish is low in carbs and gluten-free, perfect for any healthy eating diet.
Yield 4 people
Serving Size 1 egg and 1/2 cup kale
Course Breakfast
Cuisine American


  • 1 tablespoon olive oil
  • 6 cups kale stems removed and roughly chopped
  • 2 garlic cloves minced
  • 1/4 cup ricotta cheese fat-free
  • 1/4 cup feta crumbles fat-free
  • 4 eggs large
  • 1/3 cup grape tomatoes cut in half
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon kosher salt


  • Preheat your oven to 350 degrees. Spray a 9 x 13 inch casserole dish with non-stick spray and set aside.
  • In a large skillet, heat the olive oil on medium heat. Once hot, add the kale and garlic. Cook until the kale is wilted and soft. Remove from heat and set aside.
  • In a small mixing bowl mix together the ricotta and feta cheese.
  • Place the cooked kale in the prepared baking dish. Make 4 small wells in the kale and crack and egg into each well. Drop the cheese mixture by the spoonful (about 1 tablespoon per spoonful) around the eggs onto the kale. Top with the halved cherry tomatoes and season with pepper and salt. Bake for 20 to 25 minutes or until whites are cooked and beginning to brown. Serve and enjoy.

Nutrition Information

Serving: 1egg and 1/2 cup kale | Calories: 170kcal | Carbohydrates: 4g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 202mg | Sodium: 276mg | Fiber: 1g | Sugar: 2g |
SmartPoints (Freestyle): 8
Keywords Budget-Friendly, Gluten-Free, Keto, Low-Carb, Vegetarian

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

More by Chef Nichole


  1. So quick and savory. A nice break from my “go to” breakfast. Started the 30 day high protein/low carb challenge unprepared and subbed spinach. Modified the recipe for 1 serving (1C spinach, garlic, 4 cherry tomatoes, 1T each ricotta & feta, 1 egg) and cooked everything in my sauté pan. Sautéed spinach, tomatoes & garlic in small nonstick pan, added cheese mix until warm then moved to the plate. Quick over easy egg in the same pan. Thanks for the inspiration. Looking forward to the other recipes in this menu.

    1. Thank you so much for the feedback. It’s nice to hear how others may have modified recipes. Readers also appreciate the feedback. If you get a minute please leave a review.

  2. I just made this, and it was so good! I added a little garlic powder before putting it in the oven and wow!5 stars

    1. Awesome, LaShay! We’re so glad you loved it! YUM! Garlic makes everything better, doesn’t it?! ????

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