TOMATO, SPINACH, & BACON EGG BAKE

Breakfast is my favorite meal of the day. I’m more energized when I have a healthy breakfast, and not running on coffee and fumes. This tomato, spinach, and turkey bacon egg bake is one of my favorites to meal prep. It’s light, filling, and sets me up for a busy work day!

INGREDIENTS:

• 6 large eggs

• 4 slices turkey bacon, chopped

• 1/4 cup milk

• 1/4 cup mozzarella cheese

• 2 cups spinach

• 1 cup cherry tomatoes, sliced

• 1/2 white onion, chopped

• 2 tbsp olive oil

• Salt and pepper

• *English muffins, optional

DIRECTIONS:

1. Preheat oven to 375 degrees.

2. In a large skillet, heat olive oil over medium heat.

3. Add onion and cherry tomatoes, and cook for 3-4 minutes, or until onions are softened and tomatoes start to blister.

4. Add spinach, wilt and stir.

5. Set the veggie mix aside and allow it to cool.

6. In a small bowl, whisk together eggs, milk, cheese, salt and pepper. (I also like to add a little bit of everything bagel seasoning!)

7. Once veggies have cooled, add to your egg mixture.

8. Grease a 9x13” baking sheet, and pour on the egg and veggie mixture. (Make sure the sheet has a lip, you don’t want it to spill!)

9. Sprinkle chopped, raw turkey bacon on top.

10. Bake for 15-20 minutes, or until eggs are cooked through.

11. If serving as a sandwich, slice some English muffins in half, and place on a separate baking sheet.

12. Toast for 5 or so minutes, until slightly browned.

13. Once your eggs are done, slice and serve!