Baked Eggs with Kale, Garlic and Parmesan


4 cups organic kale, chopped
1 cup asparagus, diced
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


  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 ASSEMBLE – 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. Serve with a side of Kale, Pecan Salad