Everything Egg Bake

Working my way back to blogging (and a whole lot of other things, slow and steady wins the race, right?)…I have a laundry list of so many things I want to write about. Travels, food, life, animals, diabetes, friendships, etc…it’s just finding the time to do so, to where I don’t feel rushed and write just to write.

Over the last year there has been a move, lots of travel and exploring living in a new area – fun, but that means I spend less time in the kitchen because we’re always trying new local restaurants the Twin Cities has to offer (A TON!). Fun to be a foodie here, but I miss the kitchen, cooking, experimenting and writing about it – if it turns out πŸ˜‰ Anyway, returned home from another brief travel stint and had a hodge podge of ingredients in the fridge that needed to be used – and I’ve really been focusing on being less wasteful and not letting things go bad before we get to them. Here was the result!

Everything Egg Bake

  • Β 3 white onions, diced
  • 1 large jalapeno (1/2 deseeded), finely diced
  • 2 TBSP minced garlic
  • 1/4 cup avocado oil
  • 4 cups spinach
  • 1 cup halved cherry tomatoes
  • 1 1/2 cups diced ham
  • 1 dozen eggs
  • 1/4 cup Gorgonzola cheese
  • Grass-fed butter
  • Salt/pepper

Saute the onions, jalapeno, minced garlic in the avocado oil on medium heat until onions start to brown, about seven minutes. Add the saute to a large mixing bowl. Add the spinach, tomatoes, diced ham and season with salt and pepper (to your taste). In a separate bowl break 12 eggs and beat well until whites and yolks are incorporated, add eggs to mixture. Mix together and gently toss the Gorgonzola cheese into the mixture. Pour mixture into a buttered 8×8 glass baking dish. Top with 4-6 small dollops of grass-fed butter. Bake in a preheated oven at 375 for about 30 minutes or until the top is starting to brown and edges are crusting. Make sure the eggs in the middle are solid. It’s a beautiful dish!

Seth’s been eating it for breakfast and I’ve been having it for breakfast and lunch. It reheats quick, is full of nutrients and very filling. Enjoy πŸ™‚

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2 thoughts on “Everything Egg Bake

  1. This looks amazing. I’m going to try it. Don’t have spinach so I’m going to substitute collard greens from our garden!

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