On the weekends, my favorite meal of the day is breakfast. If I’m being honest, I think I spend more time thinking about new ways to creatively enhance my at-home breakfast (read: BRUNCH) experience than I do any other weekend activity. Bacon? Yes, please. Eggs? Toast? French toast? Waffles? Yes, yes, yes and YES please!
Because I love all things weekend-breakfast, I figured it was time I started sharing some of my favorites here on the site. Today’s recipe is one of the easiest egg dishes you could ever make, and it’s my go-to for when I’m tired of the traditional omelette or scrambled eggs routine. I usually include whatever I currently have sitting in my fridge, because no one (and I mean NO ONE) likes early morning grocery store runs.
My big tip here is to keep your flavors simple. This isn’t a fancy dish so don’t try to make it one!
- 6 eggs
- 1/2 cup milk (I used 2%)
- 1/2 cup diced ham
- 2 tbsp. diced roma tomato
- 3 tbsp. chopped asparagus
- 1/4 cup mozzarella cheese (approximate)
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. garlic salt
- 1 tsp. dried basil
- Preheat oven to 400 degrees.
- Whisk together eggs, milk and seasonings. Transfer to a greased pie plate for baking.
- Next, carefully arrange the ham, cheese, tomato and asparagus in the egg mixture. I used my hands to pull the mozzarella apart.
- Bake for 30 minutes or until fully cooked (insert a knife to test for doneness).
- Change it up! You can use a variety of vegetables in this recipe. Feel free to use whatever is in your refrigerator!