Tuesday, June 18, 2013

Spinach & Tomato Egg Bake


Spinach Tomato Egg Bake
So last weekend, I wanted something a bit different then the standard bacon and eggs for breakfast. Like a quiche and a casserole I made before, this recipe used ingredients I already had in my fridge and pantry. Today's recipe can be vegetarian, vegan or full of bacony goodness… it's up to you. For me, it was a nice light breakfast while sitting on my patio.

Ingredients (serves 4)
8 oz frozen spinach, thawed and drained of excess liquid
1 shallot, cut into rings
1 clove garlic, chopped
1 Tablespoon Olive Oil
1 vine ripened tomato, chopped
1/2 teaspoon cumin
1/2 teaspoon ground coriander
4 oz of pepper jack cheese, cut into cubes
4 eggs
chopped fresh parsley to taste
3 strips bacon, cooked and chopped (optional)
 
For nutrition information, click the magic button

Spinach Tomato Egg Bake
Take the spinach, shallots and garlic and add to a hot skillet with olive oil. Cook until garlic is fragrant.  Mix with the tomato. cumin, coriander and 3/4 of pepper jack in an oven proof dish.
Spinach Tomato Egg Bake
Hubby wanted bacon and I didn't so add the bacon to 1/2 of the baking dish. Unless you want some too, then cover the veggie mix with chopped bacon.
Spinach Tomato Egg Bake
Break the eggs over the mix, one in each corner. Add fresh parsley to taste.
Spinach Tomato Egg Bake

Spinach Tomato Egg Bake
Bake in the oven for 15-20 minutes depending on how you like your eggs. At about the halfway mark, I broke open the yolks on hubby's eggs. He hates runny eggs (aka eggs over easy).
Spinach Tomato Egg Bake
Here they are when done and hubby's yolks on the right are cooked through.
Spinach Tomato Egg Bake
Here are mine. I added a few black beans on my side to give it a southwest flair.
Spinach Tomato Egg Bake

Spinach Tomato Egg Bake
This made for a delicious breakfast on the patio on a warm summer morning. Fresh eggs, veggies and sunshine. What more can a girl ask for?
Spinach Tomato Egg Bake
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