9 whole eggs
1 cup heavy cream
10 oz package frozen spinach
3 oz package real bacon bits
1/2 cup cheddar cheese, grated
1 clove garlic, finely chopped
salt and pepper to taste.
Preheat oven to 375F.
Grate the cheese.
Add a drizzle of olive oil to a frying pan,
add bacon bits and fry until crispy.
While the bacon cooks, thaw the
spinach in the microwave according to the
directions on the package. Add the garlic to the
bacon and cook, stiring frequently, for 30 seconds
to 1 minute. When spinach is thawed, squeeze excess
liquid and add to the bacon and garlic. Continue to sautee
for 3-5 minutes. While the spinach and bacon sautees, combine
the eggs, cream, and salt and pepper to taste.
Whisk until smooth.
Spread the bacon and spinach at the
bottom of a baking dish and cover with
the cheese. Pour the egg mixture over the top.
No need to mix, just slide into the oven for 20-25
minutes or until eggs are set and lightly brown on top.
Slice into single sized portion and wrap.
Can be stored in fridge for up to 5 days or
frozen for up to 3 months.
Real bacon bits.
Fry on medium high heat in
a drizzle of olive oil until crispy.
Grate on large side of box
Eggs, heavy cream,
salt and pepper to taste
Pour the egg mixture
over the top. No need to mix or stir.
Bake at 375F until eggs are set and
lightly browned on top. 20-25 minutes.
Ovens vary, adjust as needed.
Wrap in individual portions
to be heated up for breakfast
Erm... this was suppose to be an
egg over-easy. I've never been
good at those! Well, better
luck next time!
Omelette with cheddar cheese
(With Swedish pancakes)
My husband makes the best
omelettes and pancakes
The Country Hen organic eggs.
My favorite eggs.