12slicesof turkey or ham deli meat(organic preferred and check for added sugar!)
6-8kale leavesdespined and chopped
12pastured eggs
⅓cupwhole milk
½cupparmesan cheeseoptional
½cupsun 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.
Nutrition Information
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.