Sometimes, I get tired of waking up and making a healthy well balanced breakfast every morning. Yeah, it doesn't seem like that big of a deal, but sometimes not having to think about it at all sounds really good. So, I had this thought: "Why not make an egg bake?!" With left-over home-made rosemary-garlic focaccia bread to use up, I couldn't see a more a perfect way. Not only will I not have to think about what to make for breakfast for my husband and myself for a few days, but it also ensures that we don't cop out and eat something that (a) we regret; or (b) didn't really give us the proper fuel and nutrition to take on the day.
Ingredient list: Whatever you have on hand! This is my favorite type of cooking which was taught to me by my lovely mother who, in my estimation, champions all in this free-style, use what's lying around type of culinary arts. :) With that said, throw open your cupboards and refrigerator and get creative! You'll be surprised at how "out of the ordinary-type ingredients" can make a dish!
This is what I had on hand. Pre-heat oven to 350 degrees. Slice up whatever you've got.
Spray your pan with olive oil, throw your veggies in & season with whatever you like. Bake for 10 minutes. Meanwhile, whisk together your eggs.
Pull your veggies out and pour in your whisked eggs.
Here I threw my left-over focaccia bread on top. Yum! Pop back in the oven for 30 minutes. Let cool for 10 minutes, slice and serve! This lasted my husband and me 3 days. So easy, stores well and tastes great!
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