Breakfast Kale Egg Cups with Parmesan and Sun Dried Tomatoes

• Gluten free

• Meat

  • 1 tbsp Butter or bacon fat
  • 12 slices Turkey or ham deli meat

• Produce

  • 6 Kale, leaves
  • 1/2 cup Sun dried tomatoes

• Refrigerated

  • 12 Pastured eggs

• Baking & Spices

  • 1 Sea salt & freshly ground pepper

• Dairy

  • 1/2 cup Parmesan cheese
  • 1/3 cup Whole milk

Found on prepareandnourish.com

Description

Ingredients

• 1 tablespoon butter or bacon fat
• 12 slices of turkey or ham deli meat (organic preferred and check for added sugar!)
• 6-8 kale leaves, despined and chopped
• 12 pastured eggs
• ⅓ cup whole milk
• ½ cup parmesan cheese, finely grated
• ½ cup sun dried tomatoes
• sea salt & freshly ground pepper to taste

Directions

• Grease muffin pan with butter or better yet, bacon grease. Though the deli meat doesnt usually stick to the pan, this assures that removing the cups will be a breeze.
• Line the muffin openings with thinly-cut slices of turkey or ham deli meat, making cups.
• Divide chopped kale amongst the muffin openings, spreading it somewhat evenly within each cup.
• Break in one egg per opening.
• Pour ½ tablespoon of milk into each muffin cup, right over the egg. Top with parmesan and a few pieces of sun-dried tomatoes. Season with black pepper. Ive found that between the deli meat and parmesan cheese, there is no need for additional salt, but feel free to season if you wish.
• Bake at 390 degrees F for 8-10 minutes, depending on how runny you desire the yolks to be. Remove and allow to sit for a few minutes before digging in.