12slicesof turkey or ham deli meat(organic preferred and check for added sugar!)
6-8kale leavesdespined and chopped
1/2cupsun dried tomatoes
sea salt & freshly ground pepper to taste
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 1/2 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.
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.
https://prepareandnourish.com/Breakfast Kale Egg Cups with Parmesan and Sun Dried Tomatoes https://prepareandnourish.com/breakfast-kale-egg-cups/