baked eggs with kale and corn baked eggs with kale and corn Israeli Kitchen This baked egg dish can be multiplied easily depending on number of guests. (Photo: Jerry James Stone)

Baked eggs with kale and corn

An easy, veggie-packed breakfast that's quick to make and full of flavor.

  • Yield: Serves 1
  • Prep time: 5 minutes
  • Cook time: 12 minutes

Let's face it: Eating breakfast isn't always the easiest thing to do. Or eating a healthy breakfast for that matter. You have to decide, when you're barely awake ... do you hit the snooze button one more time or do you get up and cook?

We've all chosen the snooze button more than once.

And if your office is anything like mine used to be, the break room was often filled with free donuts or bagels. Those choices made sleeping in for just nine more minutes really easy to do. But breakfast doesn't have to be hard to make. Baked eggs are a simple breakfast that you can bake, practically unwatched, while you get ready in the morning. And this is so much better than a donut, for so many reasons. One of them being that it makes kale, the infamous and oft-maligned green leafy vegetable, delicious.

This recipe also scales very easily, so if you are making breakfast just for you or for others, no fuss whatsoever.


  • 1 egg
  • 1/8 cup corn (frozen or canned)
  • Handful baby kale
  • 1/4 cup enchilada sauce
  • Salt and pepper


Using the kind of ramekin you would make creme brulee in, fill it with a handful of baby kale leaves. Baby spinach and baby chard work well too. I used a mixture of the three. If you are worried about not using those greens fast enough, check out this video on how to keep kale fresh for weeks.

baby kale in a ramekinYou can use baby kale, baby spinach, chard or a mixture of all three for this recipe. (Photo: Jerry James Stone)

Add the enchilada sauce. If you aren't a fan of spicy food or Mexican food, you can simply omit this sauce or use a mild version. I recommend adding some shredded cheese instead. Cream will also work. Just add in one tablespoon.

Kale with enchilada sauceEnchilada sauce can be poured directly over the kale. (Photo: Jerry James Stone)

Crack and add the egg to the ramekin. Adding two eggs is also fine.

Now add in the corn. I prefer it on top because it will roast a bit while the eggs bake, giving it a nice sweet flavor. If you prefer fresh corn over canned or frozen, here are some great tips on buying corn and a wonderful kitchen hack on husking corn.

Place the ramekin, or ramekins, on a baking sheet and bake them in a preheated oven for about 12 minutes, at 375° F. Once the whites are set, they are ready.

Remove from the oven, salt and pepper them to taste, and enjoy!

baked eggs with kale and cornFresh, hot breakfast doesn't have to be complicated. (Photo: Jerry James Stone)

Related Topics: Breakfast, Vegetarian

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