Recipes Healthy Baked Eggs With Kale and Tomatoes Share Pin Email Kaleigh McMordie, MCN, RDN, LD Recipes Health Conditions High Blood Pressure Diabetes High Cholesterol Celiac Disease Heartburn Cancer Prevention IBS Inflammatory Conditions Courses Ingredients and Allergies Nutrients Vegetarian Vegan Calorie Counts Kid Friendly Recipe Nutrition Calculator View All Print By Kaleigh McMordie, MCN, RDN, LD - Reviewed by a board-certified physician. Updated March 20, 2017 (1 rating) Total Time 25 min Prep 5 min, Cook 20 min Yield 1 serving (242 calories) Eggs are a great way to start the day. They provide high-quality protein and essential vitamins and minerals. The problem with typical egg breakfasts is that they are often accompanied by some kind of fatty, sodium-filled meat such as sausage or bacon, fried potatoes, and white bread. That kind of high-fat, low-fiber combination can leave you feeling sluggish and ready to get back in bed! It’s also not a heart-healthy way to start out the day.Baked eggs with kale and tomatoes provides a lighter way to get your morning eggs that’s still flavorful and filling, but won’t weigh you down. Not only do you get the benefits of eggs, but you also get a jump-start on your vegetables for the day.Part of a meal pattern that will lower your blood pressure includes three to six servings of vegetables a day. A variety of fruits and vegetables provides minerals like potassium, magnesium, and calcium, as well as fiber to help lower your blood pressure. This breakfast dish provides you tons of nutrition and two full servings of vegetables! Ingredients 1 teaspoon olive oil 2 cloves garlic, minced 2 cups kale, sliced 2 large eggs 1/4 cup cherry tomatoes Preparation Heat oven to 375F. Spray a heat-proof baking dish or skillet with oil.In a small nonstick skillet, heat olive oil over medium heat. Add garlic and kale and cook, until kale is just wilted, 1 to 2 minutes. Place kale in prepared baking dish.Gently crack an eggs on top of kale. Sprinkle tomatoes evenly around the dish. Bake for 12 to 15 minutes, or until whites are set and yolks are cooked to your liking. Remove from oven. Ingredient Variations and SubstitutionsTo make this dish more cholesterol-friendly, leave out one of the yolks and add an extra egg white.You can add any vegetables you have on hand when you saute the kale, like mushrooms, onions, or bell peppers.You can substitute sliced Beefsteak or Roma tomatoes if you don’t have cherry tomatoes.Cooking and Serving TipsServe with freshly cracked pepper and toasted whole grain bread.Watch the eggs carefully and begin checking them after about 10 minutes to make sure they turn out how you like them. If you like a runny yolk, pull them as soon as the whites are set. If you like firm yolks, leave them in a bit longer.Be careful not to overcook the kale before you put it in the oven. You want it just wilted but still firm.This dish also makes a great brunch dish for a crowd. You can double or triple the recipe and make it all in a large ovenproof skillet for perfectly cooked, soft-centered eggs that are ready all at once. To round out the meal, serve these baked eggs with some whole grain toast and a side of fruit. It’s sure to keep you full all morning long! Rate this Recipe You've already rated this recipe. Thanks for your rating! Show Full Article Up Next Up Next Recipe How to Make Healthy Oven Roasted Potatoes Up Next Article Healthy Dinner Choices for Weight Loss Up Next Article Ways to Fit Spinach into Your Cholesterol-Friendly Meals Up Next Article Making a Frittata is Easy!