Baked Eggs with Garlic Kale and Sun-dried Tomatoes

A delicious and hearty baked egg dish with a dairy free cheese sauce served in a rustic cast iron skillet.

4 cups organic kale, chopped and sauteed
4 whole eggs
½ cup almond milk (or of choice)
½ cup sweet onion, sliced
¼ cup sun-dried tomatoes, diced
¼ cup nutritional yeast
4 garlic cloves, minced
1 tablespoon dijon mustard
1 tablespoon of coconut oil
dash of cayenne
ground black pepper to taste
sea salt to taste
top with cheese of choice (cashew cheese, vegan cheese, dairy cheese, etc. optional)

View the full recipe at Nutrition Stripped →