Baked Veggie Egg Cups - Foothills Wellness Center

Ingredients

• 1 TBSP extra-virgin olive oil
• 2 TBSP chopped leeks, white and pale green parts only (about 1/2 small)
• 1 bunch kale, stems removed and cut crosswise into thin ribbons
• Pinch freshly grated nutmeg
• Kosher salt and freshly ground black pepper
• 1/4 cup Greek yogurt
• 4 large eggs
• 2 TBSP grated Parmesan
• 4 English muffin top or bottoms, toasted