Happy friday! I’m putting my feet up for a little after biking to work (twice!) and teaching a killer spin class today. I saw that it is national bike to work day on the news this morning, and that paired with the gorgeous spring time weather made me feel way too guilty to not ride my bike to my classes today. I bet what you didn’t know is that it is also national chocolate chip cookie day! I’m not going to argue. Plans for the weekend are hanging around Portland, teaching a class tomorrow morning and then the rest of the weekend is free!
Last weekend for mother’s day I made this delicious egg bake for breakfast. If you are having people over this is a fabulous dish to make because you can just toss it in the oven and spend time with your guests, not flipping pancakes… The recipe will make a ton so it will feed many people or feed you many times. You decide. It’s also great reheated for breakfasts during the week!
- 12 eggs
- 3/4 cup milk
- 1 lb bacon
- 2 cups chopped spinach
- 1 red pepper
- 1 cup mushrooms
- 1 onion
- 1 tomato
- 1/2 cup feta cheese
- 1/4 cup fresh basil (chopped)
- garlic powder
- ground pepper
- Chop up the bacon into little pieces and cook in a frying pan.
- Set bacon aside.
- In the same pan cook sliced onion on low-meduim heat until caramelized.
- Grease the bottom of a 9x13 glass baking dish
- Chop up all the vegetables and toss them in a bowl and mix with the feta, basil, and some sprinkles of garlic powder and ground pepper.
- Place mixture into the bottom of the baking dish. Arrange the bacon pieces on top of the vegetables.
- Crack 12 eggs into a mixing bowl and add 3/4 cup of milk to the eggs and whisk.
- Pour eggs over vegetables.
- Bake in a oven at 375 degrees for about 40 minutes or until the eggs have set.