BACON-SPINACH SHIRRED EGGS

This was one of those breakfast-themed dinners of which my guys are so fond. And they were not at all disappointed with this recipe which is amazingly tasty–better yet, easy to put together. Though I served it in individual casserole dishes, it works equally well in a large casserole dish. Enjoy!

Bacon Spinach Shirred Eggs

spray olive oil

2 cups baby spinach

8 eggs

4 strips bacon, fried and chopped

1/4 cup half-and-half

sea salt

ground black pepper

paprika

1/4 cup shaved Parmesan cheese

1) Preheat oven to 375 degrees; lightly coat casserole dishes with spray olive oil

2) Assemble individual servings as follows, dividing ingredients equally between dishes; place spinach in bottom of dish, crack 2 eggs on top, scatter with bacon, drizzle with half-and-half, and lightly sprinkle with salt, pepper, and paprika

3) Bake eggs in oven 20-25 minutes until whites are firm and yolks are set to your preference; scatter Parmesan cheese over top and bake additional 2 minutes until cheese melts; remove from oven and serve (see…easy!)

Servings: 4

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CREPES CANNELLONI

You can buy pre-made crepes for this recipe, but I recommend going the extra mile and making your own. It’s pretty easy and they’re much tastier. I wish I could say this dish rated all “thumbs up” because it certainly deserves it, but Senior is not big on meatless “Olive Garden” type food. So, Senior aside, it was YUMazing!

Cannelloni Crepes2Cannelloni Crepes

7 eggs, divided

3/4 cup milk

1/2 cup water

1/4 tsp sea salt

1-1/4 tsp baking powder

1 cup all-purpose flour

Olive oil spray

1-16 oz container part-skim ricotta cheese

12 oz part-skim grated mozzarella cheese

1-1/4 cup freshly grated Parmesan cheese, divided

1/2 cup + 1 tbsp chopped fresh parsley

1/2 tsp sea salt

1/4 tsp fresh ground black pepper

1-24 oz jar marinara sauce (I used Barilla’s Spicy Marinara)

1) Place 3 eggs (reserving 4), milk, water, sea salt, baking powder, and flour in blender; blend until well combined, 30-60 seconds

2) Heat large skillet over medium-high heat; lightly spray with olive oil spray and slowly pour in enough batter, swirling it to spread, to make 7-8″ diameter crepes; cook about 45-60 seconds until lightly golden, flip, and cook additional 15 seconds; transfer to plate (you should end up with 12-15 crepes and will have to respray with olive oil a few times); cover with aluminum foil to keep warm

3) Preheat oven to 375 degrees; lightly oil 9×13″ baking dish

4) In large mixing bowl, mix together ricotta, mozzarella, and 1 cup Parmesan cheese (reserving 1/4 cup), 4 reserved eggs, 1/2 cup parsley (reserving 1 tbsp), sea salt, and ground black pepper

5) Spread 3/4 cup marinara sauce (reserving remainder for topping)

6) Lay out crepes on kitchen counter and spread cheese mixture down center of each, dividing evenly between crepes; roll up crepes and place seam side down in baking dish; pour remaining marinara sauce over crepes and bake in oven 30 minutes; sprinkle reserved 1/4 cup Parmesan cheese over top and cook additional 5 minutes; remove from oven and sprinkle with 1 tbsp reserved parsley; serve

Servings: 4-6