Baked Eggs with Garlic Kale and Sun-dried Tomatoes
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A delicious and hearty baked egg dish with a dairy free cheese sauce served in a rustic cast iron skillet.
Ingredients
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)
Instructions
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