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
Ingredients
- 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)
Instructions
- 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?