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)

 

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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.

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.

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?

Peachy Cream Crepes

Crepes are a type of very thin pancake usually served for breakfast with a variety of fruit fillings, however crepes are not just for breakfast and can be found served with meat and vegetable fillings such as sausage and chicken. This past weekend, I wanted some fruit filled crepes for breakfast and told hubby that he was going to be a Saturday morning guinea pig. He did not complain......

Ingredients for the crepes

1 can of chopped peaches

1 Tablespoon vanilla extract

1 cup all-purpose flour

2 eggs, beaten

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 Tablespoons butter, melted

Ingredients for the whipped cream

1 cup heavy cream

2 Tablespoons powdered sugar

1 Tablespoons vanilla extract

 

Open the can of peaches, drain off any excess juice and add the vanilla. Stir until coated and set aside. 

 

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. 

For the cream, whip the cup of heavy cream until it starts to peak. Add the vanilla and powdered sugar and whisk until thick. 

 

To assemble, place the peaches and cream inside like you would if you were putting together a burrito. Wrap the crepe and top with more cream and a sprinkle of cinnamon if you wish.

Look at all of the peachy creamy goodness inside the crepe. I love recipes that are versatile and you can do a lot with the crepes. It's a light breakfast that would be perfect when having breakfast on a warm summer morning. 

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