- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 322.9
- Total Fat: 17.3 g
- Cholesterol: 199.9 mg
- Sodium: 804.5 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 4.1 g
- Protein: 17.1 g
Lisa's Basil and Goat Cheese Egg BakeSubmitted by: BAREFOOT-LISA
IntroductionThis is an adaptation of Giada's Italian Sausage egg Bake. I used veggie bacon in place of the sausage. I call it vegetarian but there is eggs. This is an adaptation of Giada's Italian Sausage egg Bake. I used veggie bacon in place of the sausage. I call it vegetarian but there is eggs.
Egg, fresh, 6 large
Goat Cheese, Semisoft, 4 oz
Spinach, fresh, .75 package, about 6 to 8 oz
Basil, 5 large leaves
Bread, french or vienna (includes sourdough), 6 oz
Sun Dried Tomatoes, 1.5 cup
Onions, raw, .5 medium, chopped
Morning Star Farm, Bacon strips, 8 serving (I used the whole box, it was a bit much, I'll only use half next time)
1 T olive oil, divided
Heat bacon in microwave.
Turn oven to 400 degrees.
Cut the bread into 1 inch cubes. Toss with remaining olive oil.
Toast bread cubes in oven for about 10 minutes.
Add bacon and tomatoes to onion pan. MIx together and add spinach. Saute until wilted, about 10 minutes ( i di this while the bread is toasting.
Once the spinach has wilted, add mixture to a greased baking dish. 9x13
Sprinkle with basil and goat cheese. Top with toasted bread.
Make 6 wells in the baking dish and crack cold eggs into the wells. Bake for 15-18 minutes. (15 for yolky eggs).