Kale & Egg Pizza Cups

When PIZZA meets health. That exists? It sure does. After (finally) getting the recipe down for these Kale & Egg Pizza Cups I’m thrilled to share the love. Unlike the endless options of sweet on-the-go snacks, I find that there are few healthy savory snacks that are easy to take with, so I made these to fill that void! I like to make a batch of these on Sunday to get me through a busy week and keep me energized and satisfied. I hope you enjoy them as much as I do!


  • 10 Eggs
  • 2 cups Chopped Kale
  • 1/2 tsp Paprika
  • 1 tsp Dried Oregano 
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 3 Tbsp Chives (optional)
  • 3 Tbsp Corn Meal
  • 3 Tbsp Marinara Tomato sauce


  • ¼ cup Marinara Tomato Sauce (1 tsp per pizza cup)
  • 1/2 cup Chopped or Shredded Whole Milk Mozzarella (can sub other cheese)


Preheat oven to 375F and line a 12 cup muffin tin with baking cups. In a large bowl, whisk together the eggs, paprika, oregano, salt, pepper, chives (if using), corn meal, and marinara sauce. Once ingredients are well combined, add in the chopped kale and mix together. Evenly distribute the egg mixture between the cups and top each pizza cup with 1 tsp marinara sauce and cheese. Bake for 20-25 minutes, or until a toothpick comes out clean. These store well in an airtight container in the refrigerator for up to a week, and best served slightly warm (can heat up a few seconds in the microwave).