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Baked Eggs with Garlic Kale and Sun-Dried Tomatoes


  • 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


  • Preheat the oven to 350 degrees F.
  • 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.
  • Set aside.
  • 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)
  • Enjoy!