Preparation

1. Preheat the oven to 225°F with the rack in the middle position.
2. Insert the medium shredding disc assembly in the Cuisinart® 7-Cup Food Processor. Shred the fontina. Remove and reserve.
3. Remove the shredding disc and insert the universal blade in the work bowl of the food processor. While running, drop the garlic through the feed tube to finely chop. Add the sun-dried tomatoes and pulse 5 to 6 times until roughly chopped. Remove and reserve. Remove and set aside the universal blade, and insert the medium slicing disc. Roll the kale leaves together and slice. Reserve in a bowl.
4. Put the oil in a medium skillet (about 10 inches) set over medium to medium-low heat. Once the oil is hot, add the garlic and sun-dried sun-dried tomatoes with a pinch of the salt. Sauté until the garlic is softened and fragrant, but has not browned. Add the kale, and sauté until the kale is bright and wilted. Remove and reserve.
5. Insert the universal blade in the work bowl of the food processor. Process the eggs, yogurt, pepper, and remaining salt until combined, about 15 seconds. Reserve the custard in bowl.
6. Evenly distribute the sun-dried tomato-kale mixture and shredded cheese among 9 nonstick muffin cups. Divide the egg mixture evenly among the muffin cups, filling each about ¾ full. Stir each muffin cup with a toothpick to make sure the ingredients are evenly distributed.
7. Bake in the oven for 25 to 30 minutes, or until a toothpick inserted in the center of an egg bite comes out clean.
8. Transfer to a wire rack to cool slightly before serving. Store leftover egg bites in an airtight container in the refrigerator for up to 5 days.

Tip: To reheat egg bites, place on a microwave-safe plate and heat for 30 seconds or place in a toaster oven for 2 minutes.