Tuesday, April 7, 2015

Cheddar Bacon Jalapeño Egg Bake with Goat Cheese

Doesn't breakfast for dinner remind you of your childhood? It was like breaking the rules, but in the best way possible. It wasn't often, but when my little brother and I would ask for breakfast for dinner, mom and dad would make a huge serving of hash browns, eggs, pancakes, and bacon. Complete with lots of butter and a large bottle of Aunt Jemima syrup. This breakfast for dinner is slightly more grown up and a lot more spicy than when I was a kid being shuffled back and forth from dance practice and play dates. For my birthday this year, some friend's of ours bought me this amazing quiche dish  and I have been just dying to make something like this in it. You can make the recipe as large or as small as you like, or even bake it in individual serving ramekins if you want, it's extremely versatile. But one thing is for sure. Breakfast for dinner rules!

Cheddar Bacon Jalapeño Egg Bake with Goat Cheese

  • 8 eggs
  • 1/2 cup milk
  • salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 3 scallions, sliced
  • 2 pieces bacon, cooked and chopped
  • 1 large jalapeño, sliced
  • 2-3 oz. crumbled goat cheese
Preheat oven to 350 degrees F. Spray a round baking dish with non-stick cooking spray. In a large bowl, whisk together the eggs, milk, cheddar, scallions, bacon, salt and pepper.

Pour egg mixture into the prepared baking dish, top with the sliced jalapeños and goat cheese.

Bake in the oven for 20-25 minutes, or until set. 

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