For dinner tonight I decided we were going to have breakfast. I had some eggs and bacon I wanted to use, so I started playing to see what I could come up with. The picture above is really a double batch of it, but only because I didn't realize there were two dozen eggs in the fridge. I didn't mention it in the recipe below, but I also added about two teaspoons (for the double batch) chili powder and two teaspoons of smokey applewood bbq rub to spice it up a little bit and make it a little more dinner-ish instead of breakfast-ish. Since I did double it, I just baked it in the skillet I used to cook the bacon and added a couple minutes to the cooking time.
Ingredients:
4 strips of bacon, diced
5 ounces frozen broccoli
3-5 cloves of garlic, minced
8 cherry tomatoes, chopped
4 large eggs
1/2 cup mozzarella cheese, shredded
5 ounces frozen broccoli
3-5 cloves of garlic, minced
8 cherry tomatoes, chopped
4 large eggs
1/2 cup mozzarella cheese, shredded
Preheat the oven to 400.
Cook the bacon in a frying pan, add the broccoli and garlic and cook until tender.
In a bowl, combine all of the ingredients. Pour into two ramekins or a small baking dish. Bake for 25 minutes or until a knife put in the middle comes out clean.
Cook the bacon in a frying pan, add the broccoli and garlic and cook until tender.
In a bowl, combine all of the ingredients. Pour into two ramekins or a small baking dish. Bake for 25 minutes or until a knife put in the middle comes out clean.
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 234.1
- Total Fat: 11.6 g
- Cholesterol: 378.8 mg
- Sodium: 467.3 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 3.1 g
- Protein: 19.2 g
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