Ham, Gruyere and Kale Egg Cupcakes

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.

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Servings: 18

Difficulty: Moderate

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.

Author: Eat Nourishing Editorial

These are recipes that we have in our real food archive, but have not yet had the opportunity to make and take a photo of. Please feel free to make them and comment. We happily accept photos of recipes that do not currently have one. Email your photo to jami at eatnourishing dot com with the recipe title as the subject. View all posts by Eat Nourishing Editorial

2 thoughts on “Ham, Gruyere and Kale Egg Cupcakes”

Those sound (and look) fabulous! This will definitely be on our table soon. Thank you!

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.

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: Eat Nourishing Editorial

2 thoughts on “Ham, Gruyere and Kale Egg Cupcakes”

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