Baked Egg, Chicken & Kale Ramekins

Prep Time: 15 min
Cook Time: 45 min
Serves: 4

A delicious anytime of the day simple mini-meal similar to a crustless quiche. Baked in their own ramekin, they have great eye appeal. The recipe is versatile and you can substitute spinach, Swiss chard or broccoli for the kale and any type of cheese for the feta.


2 tsp (10 mL) olive oil
1/2 cup (125 mL) onions, diced
1/2 clove garlic, minced
2 cups (500 mL) boneless, skinless chicken breasts, diced
2 cups (500 mL) kale, chopped
1/8 tsp (0.5 mL) hot red chili pepper flakes, (optional)
2 tsp (10 mL) thyme, fresh
4 slices tomato(es), cut 1/2 inch (1.25 cm) thick
4 eggs, medium
1/4 cup (60 mL) plain yogurt, 2–4% MF
1/8 tsp (0.5 mL) salt
1/8 tsp (0.5 mL) black pepper, freshly ground
1/4 cup (60 mL) feta cheese, crumbled


1 Preheat the oven to 350°F (175°C). Oil or spray ramekins with vegetable oil cooking spray.
2 Heat olive oil over medium heat in a skillet. Dice the onion and minced garlic. Add to pan and sauté 2 minutes or until softened.
3 Dice the chicken breast into small pieces cut into ½ inch (1.25 cm) pieces. Add to the onions, stir and continue to sauté another 5 minutes or until the chicken is cooked through.
4 Prepare the kale by removing the tougher central ribs; discard. Slice the leaves into ½ inch (1.25 cm) wide strips. Add to the pan with the chicken, along with the hot red pepper flakes (optional) and fresh thyme leaves. Sauté until just wilted - about two minutes.
5 Slice tomato into ½ inch (1.25 cm) thick tomato slices. Place a slice in the bottom of each ramekin. Divide cooked chicken and kale among ramekins.
6 Beat the eggs with the yogurt, salt and pepper in a medium bowl. Divide evenly among ramekins. Sprinkle with the crumbled feta cheese.
7 Place ramekins on a tray and on middle rack of preheated oven until they are set in the center, about 25 to 35 minutes until lightly browned and a knife inserted in the centre comes out clean.