So quick, so easy and so perfect as a quick weeknight dinner or fancy brunch – and you can make it ahead of time too!
4.9 stars (7 ratings)
Ingredients
5large eggs
½cupmilk
½teaspoondried basil
½teaspoondried oregano
½teaspoondried thyme
Dash of hot sauce
Kosher salt and freshly ground black pepper, to taste
4slicesbacon, diced
2clovesgarlic, diced
8ouncescremini mushrooms, thinly sliced
2cupsbaby spinach
1Roma tomato, diced
Instructions
Preheat oven to 425 degrees F.
In a large bowl, whisk together eggs, milk, basil, oregano, thyme and hot sauce; season with salt and pepper, to taste. Set aside.
Heat a large oven-proof skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes, reserving 1 tablespoon excess fat. Transfer to a paper towel-lined plate.
Add garlic and mushrooms to the skillet, and cook, stirring occasionally, until tender and browned, about 3-4 minutes; season with salt and pepper, to taste.
Stir in spinach and tomato until the spinach begins to wilt, about 2-3 minutes. Stir in egg mixture and bacon, reserving 2 tablespoons, until well combined. Cook, undisturbed, until edges are set, about 2 minutes. Top with remaining bacon.
Place into oven and bake until top is set and golden brown, about 14-15 minutes.