Lucky for the BF, I was in a mood to cook yesterday and not only did he have a delicious dinner (recipe coming later this week) but I also made a yummy and easy brunch out of the ingredients in our fridge. It’s always a fun challenge for me to come up with a recipe that doesn’t require a store trip.
Italian Egg Bake
Cook time: 30 minutes
2 links of Trader Joe’s Sweet Basil Chicken Sausage
1/2 red onion sliced
1/5 cups of mushrooms
4 Tbsp of julienne cut sundried tomatoes (in oil)
1/4 eggplant –diced
2 cloves of chopped garlic
Preheat oven to 375 degrees.
Add coconut oil (or any cooking oil you prefer) to a pan. Once melted add chopped garlic and cook until it become aromatic. Add sliced onion and cook until slightly translucent. Next add sausage, sundried tomatoes and mushrooms sliced. Cook until all veggies are slightly soft.
Add all ingredients to a greased pie plate and crack 4 eggs overtop. Place the pie plate (uncovered) in the oven for 15 minutes or until eggs have set on top. Remove the dish and let it sit for 1 minute before serving.
Question of the day: What are you having for breakfast?