Baked Eggs with Tomato and Kale




Happy December!


I don’t think you can ever go wrong with a little breakfast for dinner.  I think, though, that dinner for breakfast doesn’t seem to work as well. Regardless, this is one little dish that you can eat anytime of the day.  And this one is light on your budget, too.

The beauty in baked eggs is that you can bake the eggs with really any kind of flavor combination that you like.  Here I went with a kale and tomato base background (a little festive for the upcoming holidays, in my opinion).  You could substitute in some spinach or even a few olives for a Mediterranean feel or go a completely different route with beans and cheese.  Regardless, if you eat eggs, this is a simple way to prepare them.






Baked Eggs with Tomato and Kale

Servings: 4



1 tablespoon extra-virgin olive oil

1/2 cup onion, chopped

2 cloves garlic, minced

1 bunch kale (I used lacinato), leaves torn and stems removed

One 14-ounce can fire-roasted diced tomatoes, drained

4 large eggs

Parmesan cheese, grated (optional but highly recommended)

Salt and pepper, to taste







1. In a saute pan over medium heat, heat the olive oil until shimmering.  Meanwhile, preheat the oven to 350 degrees.

2. Add the onions and cook, stirring frequently, until translucent, about 5 minutes.

3. Add the garlic and cook for an additional 30 seconds or so.

4. Add the kale and tomatoes, stirring occasionally, until the kale is wilted and bright green, about 7-8 minutes.

5. Divide the kale/tomato mixture evenly between four ramekins, forming a slight depression in the center of each.

6.  Gently crack an egg over each depression and place the ramekins on a rimmed baking sheet.

7. Bake the eggs until the whites are set, about 15-20 minutes.

8. Season with grated Parmesan, salt, and pepper, to taste. (or any other of your favorite seasonings).  Serve immediately.




Source:  A Curvy Carrot original.

December 2, 2013 - 6:36 am

Elizabeth - Eggs with some kind of dark green vegetable is an unbeatable combination.

December 2, 2013 - 1:03 pm

Kelly Mitchem - This looks delicious and I love how simple and versatile it is!

December 2, 2013 - 1:51 pm

Hannah @ CleanEatingVeggieGirl - Yum!! This is most definitely my kind of meal! 🙂

December 2, 2013 - 2:29 pm

Maria Tadic - I love this idea! It’s so cute! I just wish my husband liked eggs – guess I’ll save this recipe for when he’s out!

December 2, 2013 - 6:20 pm

Katrina @ Warm Vanilla Sugar - Definitely need more baked eggs in my life! Yum!

December 2, 2013 - 9:32 pm

Joanne - Breakfast for dinner, whether savory or sweet, is one of my favorites! Eggs are always a good thing, especially with a bit of runny yolk. Love these personal cups!

December 3, 2013 - 5:27 pm

Christine (CookTheStory) - Breakfast for dinner was always a family favorite of ours too. My brother still loves it. When we were growing up, ours wasn’t as creative as yours is.

December 9, 2013 - 12:42 pm

Philia Kelnhofer - These look fantastic! I’m always looking for variations on the standard ‘egg for breakfast’ dish that incorporate move veggies, I’m definitely going to try this asap!

December 27, 2013 - 7:29 pm

Ines T - Perfect, thank you! I’ve been looking for cool ramekins like this everywhere – where did you find ramekins with handles?!

December 29, 2013 - 11:45 am

srlacy - Hi Ines-

I can’t remember where I got them-but I stalk places like TJMaxx, Homegoods, and the clearance section of any home ware store-I actually get a lot of these kinds of things from Target!

February 10, 2014 - 12:30 pm

Betsy - Delicious. I also cut up the kale stems and sautéed them with the onions. I didn’t have ramekins, so just used Corelle cereal bowls.

I only made this for 2 people, so I am going to try to use the leftovers and cook the egg in the microwave.

March 14, 2014 - 12:25 am

Newsletter: March 18, 2014 | theveggiebin - […] Baked Eggs with Kale and Tomatoes […]

March 10, 2015 - 5:27 pm

Mushroom and Spinach Baked Eggs - […] Kitchen Baked Eggs in Stuffed Peppers, Foodie Crush Mexican Baked Eggs, Closet Cooking Baked Eggs with Tomato and Kale, The Curvy […]

A Curvy Carrot Thanksgiving Round-Up


It’s a round up.  Thanksgiving-style.


                                                           For Your Appetizers:




Crispy Polenta Bites with Roasted Beets and Creme Fraiche


Olive Goat Cheese Bruschetta


Apple Cinnamon Pumpkin Butternut Squash Soup

Beet and Burrata1

Glazed Beet and Burrata Toasts


Mushroom and Mascarpone Tarts


Cran-Raspberry Brie Bites

For your bread:


Whole Wheat Beer Cheese Bread


Buttermilk Chive Biscuits


Scallion Gruyere Popovers


White Cheddar Garlic Biscuits


Bubble-Top Brioche

For your sides/salads:


Sweet Potato Panzanella


Roasted Balsamic Beet Salad


Roasted Maple Squash Salad


Spinach and Apple Salad


Warm Winter Vegetable Salad


Savory Twice-Baked Potatoes


Fresh Green Bean Casserole


Mini Mac and Cheese Pies


Sweet Potato Orange Cups

For your main course:


Whole Wheat Pumpkin Gnocchi Gratin


Wild Mushroom Bread Puddings


Cheese Souffles


Vegetarian Pot Pies

For dessert:


Mini Pumpkin Cakes with Cinnamon Vanilla Bean Cream Cheese Frosting


Skinny Carrot Cake Bundt Cakes


Butterscotch Cheesecake


Pumpkin Chip Cookies


Pecan Bars


Spiced Pumpkin Cheesecake with Brown Sugar Bourbon Cream


Cranberry Turtle Bars


Cranberry-Upside Downer


Pumpkin Chocolate Cheesecake Bars

November 26, 2013 - 12:55 pm

Maria Tadic - All these dishes look so good!!! Yum – I love all the different breads!

November 27, 2013 - 12:57 pm

Phi Kelnhofer - After looking at this post, I am now hungry, and would like to try each and every thing you posted!!! They all look delicious! Hope you have a Happy Thanksgiving!

November 30, 2013 - 9:22 pm

Donna - Wow!!! Everything looks amazing! Hope you had a wonderful Thanksgiving!

Mini Pumpkin Cakes with Cinnamon Vanilla Bean Cream Cheese Frosting




Things this past week have been crazy.  I got home finally from pretty much one and a half month’s solid stretch of traveling.  Which was awesome, don’t get me wrong, but my routine was severely disrupted.  And, judging by the fact that I literally had obligations every single night after my return, I hardly had time to even think about the blog.

But, now that I’ve effectively done about 8 loads of laundry, gotten enough sleep, and sorted all the mail, I’m back in the game.  It’s good to be back.

The lovely folks over at Pacific Foods decided to send me a few sample packs of their pumpkin puree (as a side note, Scout loves pumpkin puree in her food.)  Seeing this as a perfect opportunity to make something completely sinful as a Thanksgiving dessert, I dove right in.

Originally, this recipe is for “pumpkin bars”.  As I realized that I had left a baking sheet in my office at work (long story), I decided to cook these “bars” in two 8-inch cake pans and then use a 1 and 1/2-inch cookie cutter to make little cake forms.  I cut each cake into two pieces horizontally and then piped some frosting in between each piece.  And what’s better than a little cinnamon vanilla bean cream cheese frosting (long enough name, eh?).  No, they aren’t the most healthy dessert in the world, but at least they are “bite-size”.  At least that’s what I am telling myself.






Mini Pumpkin Cakes with Cinnamon Vanilla Bean Cream Cheese Frosting

Servings:  approximately 24 cakes



For the cakes:

2 cups all-purpose flour

1 and 1/2 cups sugar

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cloves

4 eggs

One 15-ounce can/package pumpkin puree (I used Pacific Foods, which came in a 16-ounce package.  You can use canned or tetra-packed pumpkin puree-or obviously, homemade.)

1 cup canola oil

For the cinnamon vanilla bean cream cheese frosting:

One 8-ounce package of cream cheese, softened

8 tablespoons (1 stick) unsalted butter, softened

Seeds from one whole vanilla bean (Slice the vanilla bean down the center and scrape out all the seeds.  Discard the shell.)

1 teaspoon cinnamon

2-3 cups powdered sugar (to taste and your desired consistency)



1. For the cakes: Preheat the oven to 350 degrees.

2. In the bowl of your standing mixer fitted with the paddle attachment (or in a bowl using an electric hand mixer), combine the flour, sugar, baking powder, cinnamon, baking soda, salt, and ground cloves, mixing on low speed until combined.

3. Add the eggs, pumpkin puree, and canola oil until combined, scraping down the sides of the bowl as necessary.

4. Pour the batter into lightly greased 8-inch cake pans (or using a large rectangular baking dish).

5. Bake the cakes until a tester inserted into the center comes out clean, about 25-30 minutes.  Let the cake cool at room temperature for about two hours prior to frosting.

6. For the frosting:  In a large bowl, beat the cream cheese and butter (using your standing mixer or an electric hand mixer) on medium speed until light and fluffy, about two minutes.

7. Add the vanilla bean seeds and cinnamon, mixing until combined.

8. Reduce the mixer speed to low, and gradually add the powdered sugar, until the frosting reaches your desired consistency, adding more if needed.

9. To assemble the cakes:  Using a 1 and 1/2-inch round cookie cutter, cut each cake out from the pan.  Horizontally slice each cake into two halves.

10.  Pipe a small dollop of frosting on the top of one cake half, top with the other cake half, and pipe your desired amount of frosting on the top of each cake.  Enjoy.


Source:  Pumpkin cakes from Better Home and Gardens Ultimate Cookie Book, frosting a Curvy Carrot original.

November 25, 2013 - 9:03 am

Katrina @ Warm Vanilla Sugar - I love how these are stacked! Such a fun recipe!

November 25, 2013 - 10:34 am

Phi Kelnhofer - Welcome back!! 8 loads of laundry-wow, that’s impressive!! These look absolutely amazing, and perfect for the upcoming holidays, thanks for posting!

November 25, 2013 - 2:49 pm

Kelly Mitchem - These sound absolutely amazing! I love the look of them.

November 25, 2013 - 7:29 pm

Joanne - I think we all deserve a little indulgence around the holidays…especially where pumpkin and cream cheese frosting are concerned!

November 27, 2013 - 1:35 pm

Dina - they’re cute and look yummy!

November 27, 2013 - 3:11 pm

Koko @ Koko Likes - I;m thinking of making just one big cake instead of minis, do you think all of the amounts will be the same (particularly for the frosting?)

November 27, 2013 - 5:47 pm

srlacy - Hi Koko!

Yes…I actually used 2 round 8-inch cake pans to make this-the cake batter was enough for that. I had a lot of leftover frosting, too, so you should be ok with the amounts I provided. If you want a lot of frosting, though, I would double the batch.

November 27, 2013 - 6:43 pm

Koko @ Koko Likes - Just made it just as the recipe said and my layer cake is perfect! Thanks again!