Hey guys! Hope your week is going well! Things have been super crazy around here lately. We are preparing to move, and my second half-marathon is coming up on Sunday. Yikes! Speaking of races, there are only two days left to enter my Spartan Race entry giveaway. Also, here’s a link to get 15% off of a race entry just in case you don’t win.
Now, on to the recipe of the day.
We eat a lot of eggs at our house, so I love finding and creating new recipes for breakfast. I came across a Kale and Chive Egg Muffin recipe over on the Ancestral Chef’s blog and thought that it sounded good. Instead of making muffins, I decided to just pour it into a baking dish and make it a casserole. Not as cute, but just as tasty!
I decided to make mine with baby spinach instead of Kale. I love kale, but I was more in the mood for spinach that day. I seasoned this with some of my Redmond Garlic Salt, which gave it a really good flavor. My husband thought it was a little on the salty side, but I thought it was just right. I am a bit salt lover though, so you can adjust the amount depending on your preferences.
I’d never used coconut milk in any of my egg dishes before, but I will definitely be doing it from now on. The addition of the coconut milk made the eggs so nice and light!
Adapted from Ancestral Chef
Spinach and Chive Egg Casserole
- 6 eggs
- 1/3 cup fresh chives , chopped fine
- 1 cup fresh spinach , chopped small
- 1/2 cup coconut milk ( I used full fat)
- 1/2 tsp garlic salt ( I used Real Salt Garlic Salt)
- Preheat the oven to 350°. Whisk the eggs in a bowl, add the coconut milk, spinach, chives and garlic salt. Mix well.
- Grease an 8x8 square baking dish with butter. Pour in the egg mixture. Place into preheated oven and bake for 30 minutes or until eggs have set.
- Let cool for a few minutes, then cut and serve.
What is your favorite breakfast dish?