Baked Eggs with Canadian Bacon, Cheddar, and Tomatoes
When I was a kid, we went through a Microwaving Eggs phase in my house, which put me off of the texture of baked eggs for a while. Then I had the "aha" moment that baked eggs is just crustless quiche and man, do I love quiche.
Baked eggs have been back in my life for about a decade now, and the love is real.
Also, Baked eggs are a perfect way to use up leftovers efficiently, and get great morning protein! This is my plan for this week!
Planning!
I knew I would have left over San Marzano tomatoes from making ragu for gnocchi this week, so I planned to incorporate those. Also, I wanted to use the leftover Canadian bacon I had popped in the freezer after prepping last week's breakfast sandwiches. It was a quick leap to adding cheddar from there. And at the last minute, I decided to spoon in a touch of whole-grain mustard to tie the whole deal together.
Here's the nutritional breakdown from Fitbit...
Groceries I had on hand...
- cooking spray
- eggs
- salt
- pepper
- whole grain mustard
- Canadian bacon
- San Marzano tomatoes
Groceries I had to buy...
- cheddar ($2.49)
Total monies spent for the entire recipe: $2.49
Total monies spent for each of these 6 breakfasts....
$.42 per breakfast...
Cooking!
Baked eggs are the greatest! Stir it all up in a bowl, pour it into a baking dish coated in cooking spray, then into the oven for 40-45 minutes at 350F, and done!
It's the incredible, edible... you get it!
