I’ve never been a big breakfast eater, but in the past year I’ve redoubled my efforts in that department. With longer days as a mom and business owner of sorts, I find my energy fizzling out on those days I don’t start with some morning fuel. And in my never-ending quest to eat more protein, eggs have become a recent staple in my diet, which makes breakfast food a no-brainer for some of our go-to dishes. But in my mind, “breakfast food” doesn’t mean that it can only be eaten in the morning. For years I’ve incorporated what my husband and I call “BFD” (Breakfast for Dinner) nights into our weekly rotating menu.
One thing I absolutely love about this recipe is that it’s a single serving. You can easily make one for your solo days, or a set of ten for a special occasion brunch, or even a larger one to share if you’re doing dinner-for-two. For meat-eaters, vegetarians, spicy-lovers, and cheese-lovers, too, you can customize each one to their liking.
I love when dishes can be tailored to different dietary needs and restrictions, while also being a single-serve item, particularly in a group setting. Christmas morning, bridal shower brunch, or Sunday family breakfast, having an array and a variety of smaller, individual plates (or ramekins in this case) always make it feel more like a party! And a staggered line of these down the center of your table is the perfect way to dress things up—no need for a centerpiece!
No matter the occasion, these rise and shine breakfast bakes are sure to start your day off right, giving you a protein and energy boost, and curbing your appetite until lunchtime.
We’d love to see your variations!
- Cooking spray/coconut oil spray
- 1 tbsp. olive oil
- ½ tsp minced garlic
- 6-8 crescent onion slices
- 2 cups baby spinach, washed and drained
- 3-4 assorted small tomatoes, washed and halved
- 2-3 slices of Portobello mushroom cap
- 2 eggs
- Splash of milk
- Salt and Pepper
- Feta cheese crumbles
- Condiments as desired (optional)
- Sliced avocado (optional)
- Preheat oven to 400 degrees.
- Next, lightly coat a large single-serve, oven-safe ramekin in cooking spray or coconut oil spray.
- Add olive oil to skillet over medium-high heat and sauté garlic followed by onions until just tender. Add spinach and toss until just wilted. Drain excess liquid as much as you can.
- Transfer spinach mixture to ramekin or baking dish and spread evenly throughout. Top with tomatoes and mushrooms.
- Crack eggs on top of vegetable bed, add a splash of milk and season with salt and pepper as desired. Top with crumbled feta cheese.
- Place ramekins on a baking tray and bake for 20 to 25 minutes, or until egg reaches desired doneness.
- Drizzle with desired condiments and top with sliced with avocado.