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Potatoes, kale, and eggs baked in a cast iron skillet makes a great breakfast, brunch or dinner. It’s healthy comfort food at its finest.

baked eggs, kale, and potatoes in a cast iron skillet
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Why we love this recipe

Cast iron baked eggs, kale, and potatoes is serious comfort food with serious nutritional chops. Like shakshuka, it starts with a savory base of well-seasoned vegetables that end up forming a dreamy bed for eggs. It’s a one-pan wonder with:

  • Lots of savory flavors
  • Textural elements in friendly competition
  • Whole foods enhanced just enough to coax out their best natural qualities
  • A reasonably hands-off cooking process

I first published this recipe here back in 2017. I’ve since updated the post for clarity and also tweaked the recipe.

What you’ll need

Here’s a glance at the ingredients you’ll need to make this recipe.

ingredients in bowls
  • You can use any kind of potatoes, but I love Yukon Golds for their perfect balance of creaminess and starchiness.
  • Same goes for the kale. Use your favorite variety or whatever looks best at the market.
  • If you have fresh rosemary and thyme, that’s ideal. If not, you can substitute a teaspoon each of the dried versions.
  • I like to use a mild-tasting cow’s milk feta in this recipe.

How to make it

Here’s an overview of what you’ll do to make a great batch of cast iron baked eggs, kale, and potatoes. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

step by step
  1. First you’ll toss the potatoes with the oil and herbs and roast them.
  2. Then you’ll stir in the garlic, kale, and cream and return the pan to the oven for 10 minutes.
  3. Next, stir in the feta.
  4. Make divots in the mixture and crack an egg into each one. Bake for about 15 minutes, until eggs are done to your liking.
a baked egg with kale and potatoes on a plate with a fork and napkin

Expert tips and FAQs

What are some recommended substitutions?

You can substitute sweet potatoes for some or all of the potatoes, or use a mix of root vegetables (think turnips, parsnips, carrots, celeriac, and Jerusalem artichokes). You can use any long-cooking dark leafy greens (think collards, turnip, or mustard greens). And you’re welcome to experiment with cheeses (think fresh goat cheese, extra-sharp cheddar, or parmesan).

Can I make this recipe in advance? What about leftovers?

If you like, you can do everything except bake the eggs earlier in the day (or even a day or two before). Shortly before serving, reheat in a 400°F oven until completely hot and then add the eggs.

Leftovers will keep in an airtight container in the fridge for a week.

More favorite recipes in a cast iron skillet

baked eggs, kale, and potatoes in a cast iron skillet

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baked eggs, kale, and potatoes in a cast iron skillet
4.70 from 26 votes

Cast Iron Baked Eggs, Kale & Potatoes

By Carolyn Gratzer Cope
This hearty, healthful skillet makes a savory and satisfying one-pan breakfast, brunch or dinner.
Prep: 10 minutes
Cook: 55 minutes
Total: 1 hour 5 minutes
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Ingredients 

  • 2 pounds (900 grams) Yukon gold potatoes
  • 2 tablespoons (30 ml) olive oil
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon fresh thyme leaves
  • 1 bunch kale, about 3/4 pounds/(340 grams) total, before stripping
  • 8 garlic cloves, chopped
  • ½ cup (120 ml) heavy cream
  • 4 ounces (114 grams) crumbled feta
  • 8 eggs

Instructions 

  • Preheat oven to 400°F with a rack in the center.
  • Cut potatoes into small cubes of about 1/2-inch. Place in a 12-inch cast iron skillet.
  • Add the olive oil, salt, pepper, rosemary, and thyme. Mix well.
  • Roast for 30 minutes.
  • Meanwhile, remove stems from kale and tear leaves into bite-sized pieces.
  • After 30 minutes, carefully stir garlic, then kale, then cream into pan. The kale will make the skillet very full at first (especially if you're using a curly variety), but it will cook down substantially.
  • Roast 10 minutes more.
  • Stir feta into skillet contents.
  • Use your spoon to create eight small divots in the mixture. Crack an egg into each one.
  • Bake for about 15 minutes more, until eggs are set to your liking.

Notes

  1. You can use any kind of potatoes, but I love Yukon Golds for their perfect balance of creaminess and starchiness.
  2. Same goes for the kale. Use your favorite variety or whatever looks best at the market.
  3. If you have fresh rosemary and thyme, that's idea. If not, you can substitute a teaspoon each of the dried versions.
  4. I like to use a mild-tasting cow's milk feta in this recipe.
  5. Variations: You can substitute sweet potatoes for some or all of the potatoes, or use a mix of root vegetables (think turnips, parsnips, carrots, celeriac, and Jerusalem artichokes). You can use any long-cooking dark leafy greens (think collards, turnip, or mustard greens). And you're welcome to experiment with cheeses (think fresh goat cheese, extra-sharp cheddar, or parmesan).
  6. If you like, you can do everything except bake the eggs earlier in the day (or even a day or two before). Shortly before serving, reheat in a 400°F oven until completely hot and then add the eggs.
  7. Leftovers will keep in an airtight container in the fridge for a week.

Nutrition

Serving: 1, Calories: 398kcal, Carbohydrates: 26g, Protein: 20g, Fat: 24g, Saturated Fat: 9g, Polyunsaturated Fat: 14g, Cholesterol: 401mg, Sodium: 689mg, Fiber: 3g, Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast and Brunch
Cuisine: American
Tried this recipe?Mention @umamigirl or tag #umamigirl!

Hungry for more?

Subscribe to Umami Girl’s email updates, and follow along on Instagram.

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Subscribe to Umami Girl's email updates, and follow along on Instagram.
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Carolyn Gratzer Cope Bio Photo

About Carolyn Gratzer Cope

Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food.

4.70 from 26 votes (25 ratings without comment)

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Recipe Rating




6 Comments

  1. 5 stars
    Tasty! Ingredients blended well. I used cheddar cheese and served it with brown sugar turkey bacon and apple juice to complete a Saturday brunch!