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!