Baked Eggs with Tomatoes, Kale and Bacon

These savoury and delicious egg creations are baked individually in ramekins or muffin tins. An impressive brunch recipe for Christmas morning or a special occasion.

Yield: Makes 8.

Baked Eggs with Tomatoes, Kale and Bacon


  • 3/4 cup diced bacon
  • 1/4 finely diced shallots
  • 2 cloves garlic, finely chopped
  • 1 1/2 cups finely diced tomatoes
  • 3 cups baby kale
  • 2 tbsp chopped fresh basil or 1 tsp dried basil, crumbled
  • 8 large eggs
  • 1 cup shredded aged white cheddar cheese


  1. Preheat oven to 400°F.
  2. Cook bacon in a large frypan over medium heat until crispy and fat is rendered, about 6 – 7 minutes.
  3. Drain off all, but 1 tbsp of bacon fat. Add shallots and garlic; sauté until softened, about 1 – 2 minutes.
  4. Add tomatoes and cook for an additional 5 minutes or until tomatoes are broken down and softened.
  5. Remove from heat. Stir in kale and basil until wilted.
  6. Divide the mixture evenly among 8 greased ¾ cup heatproof ramekins or greased muffin cups. Crack an egg into each ramekin.
  7. Place ramekins on a baking sheet. Bake until egg whites are beginning to set, about 8 – 9 minutes.
  8. Top each egg with cheese, dividing equally. Continue to bake until eggs are set, about 8 – 10 minutes.
Nutritional analysis per ramekin:


187 calories, 13.4 g fat, 12.8 g protein, 3.6 g carbohydrate, 0.8 g fibre, 304 mg sodium

Tip: Have leftovers? Reheat and pop the baked eggs out of their ramekins to make delicious breakfast sandwiches.