I woke up bright and early at 6am, on a Saturday of all days. Instead of tossing and turning for two more hours, I got in full Type A mode. I originally wanted to make a simple omelet, but like anything I do, it evolved.
I started by scavenging through the fridge for any left behind morsels. It was definitely time to make my way to the grocery store. Luckily I had garlic and green peppers, which are my go-to veggies for just about any dish. I also found a bit of spinach, one Thai chili, tomatoes, and sliced roast beef. I would usually prefer Chorizo sausage over sliced sandwich meat for what I had in mind, but I had heard sandwich meat was tasty as well, so I went with it. And so began my early morning baked egg experiment (haha… “eggsperiment”).
I sauteed my veggies and roast beef with some salt and pepper in an oven safe pan, until the veggies were golden brown. At the same time, I preheated the oven to 350°. Cooking usually helps to wake Dustin up on weekend mornings, so I thought the smell of something in the oven would be especially tempting. In the same pan, I cracked four eggs on top of the sauteed veggies and roast beef, then put everything in the oven. It took about 30 minutes to bake before the top just started to brown.
This is probably one of the heartiest but easiest breakfasts I’ve made lately. Its flexibility makes it particularly great. All you need are eggs, salt and pepper, and what ever else happens to be in your fridge. I served it with a side of buttered toast and a hot cocoa. The house smelled lovely all morning and I got “awesome girlfriend” compliments at the same time.