Breakfast Kale Egg Cups with Parmesan and Sun Dried Tomatoes
Serve these as an easy breakfast or a special brunch. The addition of sun dried tomatoes and parmesan makes this a delectable treat.
Servings 12
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 optional
- ½ cup sun dried tomatoes
- sea salt & freshly ground pepper to taste
Instructions
- Preheat oven to 400F degrees.
- Grease muffin pan with healthy fat such as butter or lard. Though the deli meat doesn't 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 muffin cup.
- 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. Season with salt if desired.
- Bake 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.
Notes
To freeze, store these cups in freezer-safe glass containers.
To reheat, heat a tablespoon of butter (or bacon fat!) on a cast iron skillet and place the egg cups directly on top. Close the skillet with a lid, and warm on medium heat for 2-3 minutes. The bottoms will be perfectly browned and the egg cups will be thoroughly heated.
To reheat, heat a tablespoon of butter (or bacon fat!) on a cast iron skillet and place the egg cups directly on top. Close the skillet with a lid, and warm on medium heat for 2-3 minutes. The bottoms will be perfectly browned and the egg cups will be thoroughly heated.