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    • Recipe:

    Ham, Gruyere and Kale Egg Cupcakes Recipe

    Recipe by on Dec 9th, 2011 in ,
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    • Ham, Gruyere and Kale Egg Cupcakes
  • Prep Time:
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    • Recipe Description:

    Why cupcakes instead of quiche? Well, cupcakes sounds yummier. Who doesn't want to eat cupcakes for breakfast? These egg cupcakes are savory and light. The Gruyere and ham combo are amazing.

    Recipe Ingredients:

  • 1 cup kale, stems removed, chopped
  • 1 cup nitrate-free ham, finely diced
  • 2 scallions, finely chopped
  • 1 cup Gruyere cheese, shredded
  • 8 eggs from pastured hens
  • 1 cup cream, not ultra-pasteurized*
  • good pinch of unrefined sea salt
  • pinch of nutmeg
  • pinch of cayenne pepper

    • Recipe Instructions:

    Preheat oven to 350 degrees and grease muffin tins (stainless steel or stoneware are best).

    Whisk together eggs, cream, salt, nutmeg and cayenne pepper.

    Fold in remaining ingredients.

    Scoop 1/4 cup of batter into each tin.

    Bake for about 20 minutes, or until eggs are just set in the middle.

    Allow to cool in the tins for a few minutes before trying to remove the cupcakes.

    *NOTE: For dairy-free and Paleo, leave out the cream and increase eggs to 12.

    Comments and Reviews

  • loves2spin says:
    Those sound (and look) fabulous! This will definitely be on our table soon. Thank you! Reply
  • garden41 says:
    I made these for the first time today as a late breakfast. They are wonderful. My husband called them mini quiches and said he loved them too. This recipe is defiiately a keeper. Thanks for sharing. Reply

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