Preheat the oven to 350 degrees F.
CHEEZE SAUCE //
In a small saucepan bring the milk, nutritional yeast, mustard, pepper, sea salt, and 1 clove of garlic to a simmer.
Take off heat after this cheeze mixture has reached a simmer.
CARAMELIZING ONIONS //
In a large skillet, add coconut oil and sliced onions.
Add sea salt and pepper.
Cook this mixture, stirring occasionally on medium heat (the goal is to have soft and sweet onions)
When onions start to caramelize, add in remaining 3 cloves of minced garlic.
Add in the chopped kale and sun-dried tomatoes and cook until softened.
Pour the prepared CHEEZE mixture into the cast iron skillet (with the kale and onions)
Crack open each egg over the sauteed mixture, one at a time.
Transfer the same cast iron skillet (or oven safe skillet) into the oven to bake.
Bake at 350 degrees F for 20 minutes or until the mixture is bubbly and golden brown just on the top (note: the less time baked, the more “runny” the yolk will be).
Serve as 1 serving or share with 2 (you can easily double the recipe for more servings)