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
chopped fresh parsley to taste
3 strips bacon, cooked and chopped (optional)
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.
Break the eggs over the mix, one in each corner. Add fresh parsley to taste.
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).
Here they are when done and hubby's yolks on the right are cooked through.
Here are mine. I added a few black beans on my side to give it a southwest flair.