I am a huge fan of batch cooking on Sundays. It is a fun way to spend the day between football and blogging (obviouslllly). This weekend I experimented with a baked omelet of sorts and after making it on Saturday I realized how perfect it would be to make ahead and feed me for 4 breakfasts through out the week!
Large handful of spinach
Jerk spiced deli turkey
any other spices you see fit
Preheat your oven to 350 F. Mix everything together in a big ole bowl. Pour into a sprayed oven safe casserole dish or pan. Bake for 25 minutes. To check if it is done shake the pan, if you still see lots of wiggles or any liquid keep on baking!
I cut this in four pieces (so 2 eggs a slice) and paired it with a banana. I was plenty full until lunch! I made this again on Sunday. The process was the same but my ingredients and cooking time were a bit different.
3 small cloves of garlic, sliced
1 can of roasted tomatoes
4 slices baby bella mushrooms
Some slices of sweet potato that were left over from the amazing slow cooker meal that is currently filling the house with fabulous smells… (it won’t be done for another 3 hours so I can’t share it just yet!!)
This one cooked for about 50 minutes. The tomatoes introduce a lot more liquid into the mix than the first time I made this. The oven was still at 350 F but it needed wayyyy more time. Just peak in and wiggle! You can also use a tooth pick and see what it looks like on its way out. If it seems super wet you can probably keep cooking it.
This baby got cut into 4 pieces and popped into the fridge. I tasted it though and it was ahhhmazing.