Baked Eggs with Garlic Kale and Parmesan

Oh the egg, the most perfect protein, and something I could eat morning, noon or night! During the week it’s usually eggs scrambled, fried or hardboiled, but on the weekends, I like to get a little more creative and make a delicious egg brunch. And these baked eggs with kale and parmesan hit the spot leaving you completely egg-satisfied! Whenever you choose to make these, I hope you love them as much as I do!

Baked Eggs with Garlic Kale and Parmesan

INGREDIENTS

Serves 2

 4 cups organic kale, chopped
 1 cup asparagus, dices
 1/3 cup baby tomatoes, sliced
 4 whole eggs
 ½ cup almond milk
 ½ cup sweet onion, sliced
 ¼ cup sun-dried tomatoes, diced
 ¼ cup nutritional yeast
 4 garlic cloves, minced
 1 tablespoon yellow mustard
 1 tablespoon of coconut oil
 dash of cayenne
 salt and ground black pepper to taste
 1/4 cup Parmesan cheese

INSTRUCTIONS
1. Preheat oven to 350 degrees F
2. For the SAUCE – in a small saucepan bring the milk, nutritional yeast, mustard, pepper, sea salt to a simmer
3. Take off heat after this mixture has reached a simmer and set aside
4. To CARAMELIZE ONIONS – in a large skillet, add coconut oil, sliced onions, salt, and pepper
5. Cook this mixture, stirring occasionally on medium heat
6. When onions start to caramelize, add in the minced garlic
7. Add in the chopped kale, asparagus, and sun-dried tomatoes and cook until softened
8. To ASSEMBELE – pour the prepared SAUCE mixture into the cast iron skillet (with the kale and onions)
9. Crack open each egg over the sauteed mixture, one at a time
10. Garnish with tomatoes and Parmesan cheese
11. Transfer the same cast iron skillet (or oven-safe skillet) into the oven to bake
12. Bake at 350 degrees F for 20 minutes or until the mixture is bubbly and golden brown just on the top
13. The less you bake this the runnier the eggs will be
14. Enjoy!