Grilled Egg Cups




Yield 4 servings

Light, fluffy egg cups lined with bacon and filled with sliced kale and caramelized onions.




  1. Prepare bacon; place on a foil lined baking sheet and cook at 375 degrees for 15 minutes. Remove from oven and drain on paper towel. While the bacon is still pliable, shape them in a disposable (or grill safe) muffin tin.
  2. In a skillet on medium heat, saute the yellow onion and kale in the oil.  Once the kale is tender and the onions translucent, set the aside and let them cool for 5 minutes.
  3. Add the kale and onions to the eggs along with the milk and shredded cheese.
  4. Season with salt and pepper.
  5. Pour into bacon lined muffin tins and place on the grill. Cook on low, indirect heat for 12-15 minutes.

Courses Breakfast

Recipe by First and Full at