Category
 1/4 small white onion, finely diced
 1 tablespoon olive oil
 1/2 pound grass fed ground beef
 1 (4 oz) can chopped (mild) green chiles
 1 cup fresh kale, finely chopped
 1/2 teaspoon salt
 1/4 teaspoon black pepper
 1/2 teaspoon cumin
 10 large eggs
 1/4 cup unsweetened, full fat coconut milk (shake well to combine)
1

Preheat oven to 375 degrees. Heat a large skillet over medium-high heat with 1
tablespoon oil, add the ground beef and onions. Brown the meat until cooked through
and no longer pink, about 5-7 minutes.
Add kale, green chiles, salt, pepper, and cumin, and toss to coat evenly. Cook an additional
2-3 minutes or until kale begins to wilt.

2

Evenly distribute the meat mixture into a greased muffin pan (or lined with muffin tins).
In a bowl, combine the eggs and coconut milk and whisk until well combined.
Pour egg mixture over the beef until it is almost full in each muffin cup.
Bake for 20 minutes.

Ingredients

 1/4 small white onion, finely diced
 1 tablespoon olive oil
 1/2 pound grass fed ground beef
 1 (4 oz) can chopped (mild) green chiles
 1 cup fresh kale, finely chopped
 1/2 teaspoon salt
 1/4 teaspoon black pepper
 1/2 teaspoon cumin
 10 large eggs
 1/4 cup unsweetened, full fat coconut milk (shake well to combine)

Directions

1

Preheat oven to 375 degrees. Heat a large skillet over medium-high heat with 1
tablespoon oil, add the ground beef and onions. Brown the meat until cooked through
and no longer pink, about 5-7 minutes.
Add kale, green chiles, salt, pepper, and cumin, and toss to coat evenly. Cook an additional
2-3 minutes or until kale begins to wilt.

2

Evenly distribute the meat mixture into a greased muffin pan (or lined with muffin tins).
In a bowl, combine the eggs and coconut milk and whisk until well combined.
Pour egg mixture over the beef until it is almost full in each muffin cup.
Bake for 20 minutes.

Notes

Chile & Beef Egg Cups

Pin It on Pinterest