I love eggs as a mid-morning recovery breakfast but running around and being at school makes it hard to just wip them up on the go or on campus so here is an egg bake that I make on a sunday and it lasts about all week and it is amazing - I cut it so there is about 2 - 2 1/2 eggs per square
12 eggs
chorizo (I used about 1/2 lb)
spinach (I used a 1/2 bag from the grocery store)
mushrooms (I used about 2 handfuls for sliced crimini)
spices: salt/peper/basil/oregano/rosemary/thyme
pre-heat oven to 375
crack and whip up dozen eggs and add about 3/4c water to mix and spices, set aside
in a non-stick pan saute up chorizo, then add mushrooms and spinach to lightly cook/wilt once chorizo is done, the veggies should be able to "wilt" in the fat left in the pan from the chorizo.
add chorizo and veggies to a non-stick bake pan the shorter the pan in length/width the fatter your slice will be but more narrow - I go with a 10X10'' pan
pour the eggs over the veggies and chorizo
bake for about 30 min or until a knife comes out clean from the center
slice up and put in ziplock baggies to grab and go anytime
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