Lately I’ve been making an effort to eat more veggies for breakfast. It’s an excellent opportunity to sneak in something good for me before the clock even strikes noon, and I’ve always been more into savory breakfast foods anyway. One way I’ve been doing this has been by utilizing leftovers to make some savory baked eggs.
I improvise based on what leftovers we have, but this particular instance, I had some leftover balsamic chard with cipollini onions. And by balsamic chard, I mean I put a little oil in a skillet, added fresh chard, drizzled them with a hefty shake of balsamic vinegar, some salt, and some pepper, then covered them to let them wilt. This batch I added a drained can of cippolini onions, as well. Delish alone, but especially tasty as a savory baked breakfast casserole.
Savory Baked Eggs
– leftover wilted or sauteed greens
– any cooked veggies you happen to have
– pre-cooked and crumbled bacon, sausage, prosciutto, etc.
– 4 eggs
– 3 or 4 tablespoons milk, cream, or half-and-half
– 1/2 cup grated cheese, reserving a small amount for topping
– herbs or seasonings to taste
Preheat oven to 375 degrees Fahrenheit. Spray a small 9×6 baking dish (or a size close to that, such as this small baking dish– you can improvise as necessary) with baking spray, then add wilted/sauteed greens and/or pre-cooked vegetables to the dish. Whisk together milk, cheese, and any herbs or seasonings and pour over the vegetables. Finally, crack eggs into the baking dish over the vegetables and top with remaining cheese. Transfer baking dish to a baking sheet and place in the oven. Bake for 15 to 20 minutes, depending on how well done you prefer your eggs. Serve with toast for dipping into runny yolks.
This could also be a great brunch or lunch meal served with a side salad. It seems a little fancy for a week day, but sometimes you need a little fancy in the middle of your work week, IMHO.