Breakfast Egg Bake with Tomato, Spinach and Cheese
This is a really simple way in preparing eggs and I know all you have made it similar many times but I just wanted to share with you our love for eating and mixing fresh vegetables in with so many things, even omelets and in this case, a simple egg bake. You can use whatever you have on hand and whatever you like. We like the taste of fresh spinach and vine-ripe tomatoes (in the summer) with ours. In this case, being winter, I used the little Campari tomatoes which are juicy, sweet and almost summer tasting.
There is no real recipe to this, but I know 'anony' will write asking for it so it goes like this....
Quick and Easy Egg Bake
4 whole large eggs
1 large egg yolk
1 teaspoon half-and-half
salt and black pepper to your taste
1 tablespoon extra light olive oil
1/4 cup finely chopped small sweet onion / shallot / or white part of leek
1 tablespoon finely chopped green bell pepper / serrano / jalapeno
1 cup baby spinach leaves (not packed) rinsed and dried
1/3 cup cheddar cheese / Queso or Asadero / Monterrey Jack
3 small ripe Creole / garden / Campari tomatoes
3 or 4 strips crisply cooked smoked bacon, crumbled
Preheat oven to 350 degrees F.
Spray a large ramekin or small casserole with cooking spray.
Heat a small saucepan over medium high heat adding the olive oil. When at shimmer, add onion, bell pepper and saute until onion is translucent, about 2 minutes. Add to the casserole.
In a bowl, whisk eggs along with half-and-half, salt and pepper until well combined. Tear spinach in half or thirds and add to bowl. Fold in cheese. Pour egg mixture into casserole. Add tomato and push tomato to mix in with the eggs.
Bake for 20 minutes or until eggs are set. The center should not jiggle. Mine set in the oven too long :-(
Remove, slice and serve with the bacon on top along with a side of cheese grits and as shown, biscuits covered with sausage gravy.