Sunday, June 7, 2015

BLT Egg Bake

Submitted by: Melissa Pruitt


1 tsp. coconut oil, raw, extra-virgin, organic
1/4 c. cheese, parmesan, raw, organic
1/2 tsp. rosemary, fresh, organic
1/2 tsp. thyme, fresh, organic
1 tbs. parsley, fresh, organic
8 egg, omega-3, cage-free, organic
4 pce. bacon, uncured, nitrate-free, organic, pastured
1/4 c. spinach, fresh, organic
sea salt, unrefined, & fresh ground pepper, organic to taste
1/2 c. cherry tomato, fresh, organic


Heat oven to 375°F. Grease a glass pie dish with coconut oil. Combine the grated Parmesan cheese, minced fresh rosemary, minced fresh thyme, and minced fresh parsley in a small bowl. Crack 8 eggs into the greased pie dish, taking care not to break the yolks. Sprinkle bacon (cooked and crumbled), spinach (sauteed and chopped), and the cheese-herb blend over the eggs. Finish with a dash of salt and freshly ground pepper. Bake for 10-15 minutes until the eggs have achieved desired doneness: less time for runny yolks, more time for firm yolks. Serve immediately! So quick and easy!

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