It has been a crazy week, between training for work, spending a few days in Wisconsin and trying to rearrange our living room for a new couch that is coming next week (side note, it’s really hard to work with a long narrow room and find furniture).
March seemed to fly by and felt like a blur. All of a sudden it’s April and hopefully spring weather will be stick around. My pick for the Secret Recipe Club this month was a spinach egg bake. I had breakfast for the week and it was packed with veggies. Thanks to Sawsan from Chef In Disguise for this great recipe. I spent so much time on her blog and really want to make some of her Middle Eastern recipes, she has a soup that I have all the ingredients for and will be making as soon as I have some free time on a weekend.
This egg bake is perfect for busy mornings. I portioned them out into containers and had breakfast all week. I grabbed my container in the morning and with a quick minute or two in the microwave I had a delicious, filing breakfast. Spinach, onion and peppers for veggies and protein from the eggs, it was great to get extra servings in the morning too.
- 1 medium onion chopped
- 6 cups fresh spinach
- 1 bell pepper, finely diced
- 1 cup ricotta cheese
- ½ cup milk
- 8 eggs
- Salt/Pepper
- ½ teaspoon dried basil
- ¼ cup shredded cheese
- Preheat the oven to 325.
- Spray a mini muffin pan with olive oil or cooking spray.
- In the blender or food processor add the eggs, ricotta cheese, milk, basil, salt and blend. Fold in the red peppers and onion.
- Pour the egg mixture into the mini muffin pan.
- Sprinkle the shredded cheese on top.
- Bake for 20-30 minutes or until the tops are browned and the center is set.
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