Description
A great make-ahead breakfast option that can be enjoyed the rest of the week! Full of roasted red peppers, spinach, and two kinds of cheese!
Ingredients
- 1 Tablespoon Butter, Unsalted
- 1 cup Onion, Diced
- 1 cup Packed Baby Spinach, Roughly Chopped
- 3 cloves Garlic, Minced
- ½ cups Jarred Roasted Red Pepper, Drained And Diced
- 3 ounces, weight Goat Cheese
- 6 ounces, weight Cheddar Cheese, divided
- 4 whole Eggs, Beaten
- ¾ cups Whole Milk
- Salt And Pepper, to taste
Preparation
Melt butter over medium heat. Saute onion for 5 minutes. Add in spinach and cook for 1½ minutes. Add garlic and sauté for 30 seconds. Lower heat to low and stir in roasted red pepper, goat cheese, and half of the cheddar cheese. Season with salt, to taste. Set aside.
Whisk together eggs and milk. Season with a touch of salt and pepper, keeping in mind that we’ve already salted the veggie-cheese mixture. Stir egg and milk mixture and veggie-cheese mixture together.
Preheat oven to 375ºF. Grease a pan with cooking spray. I used an 8-inch cheesecake pan, because I don’t have a pie tin.
Bake for 15 minutes and then sprinkle remaining cheddar cheese on top. Bake for another 15–25 minutes, or until egg mixture has set. You can test this with a toothpick, or simply make sure the egg mixture isn’t jiggly. The time will vary depending on the size of your pan.
Let cool for about 10 minutes before serving.
