Love a fabulous weekend brunch breakfast? But hate all the muss & fuss of it, don’tcha? Me, too! That’s why I love this breakfast it is so flavorful and fancy looking but definitely not a lot of work. Pair it with some fresh-squeezed juice, a cup of fresh Columbian coffee some avocado and a nice half melon or grapefruit and voila! — you have a brunch that looks like you ordered in from that fancy little bistro down the street. Remove the coffee and then the cheese from this dish and you have a Whole 30 compliant breakfast.
Now again, we use fresh organic ingredients as much as we can from our local farmers, now that we’re in Texas we get our free range chicken eggs from Vital Farms or at the many Austin Farmer’s Markets Vendors we are blessed with. Free range eggs come from chickens that are pasture raised in a natural habitat with no coops, no hormones, no antibiotics and the eggs are much better for you and taste so much better than store bought coop-kept hen eggs. (This is one of the posts that was lost in transit to our new site, so when we were in North Carolina, we used Eggland’s eggs and got to the Farmer’s Market in Raleigh for pastured eggs, as often as we could.) Trust me, once you taste the difference, you’ll never go back. If you want to support your local farmers and your own community, as we do. Go to Local Harvest.Org to find farmers, co-ops and farmers markets in your area to find a source for cage-free, pastured eggs.
Now let’s get on with our brunch, the mimosa’s are waiting… (unless you’re on a Whole 30)
You can play with this recipe, by adding onions/shallots, mushrooms and peppers to create all different types of baked egg dishes. You could even have a brunch baked egg bar - you would have all the prepped fixins and each guest would put their own dish together. Everyone's could be done at the same time, by putting eggs that want to be more done in first, then adding the others in a few minutes later. This would be a fun and great way to give your guest whatever they wanted in their eggs and less work for you.
- Ingredients per ramekin serving:
- 1 slice prosciutto
- 1/2 cup baby spinach
- 1/2 cup diced tomato
- 1 round slice provolone *Do not add cheeses for Whole 30 Compliance
- 2 or 3 eggs (Keith opts for 3)
- 1/4 cup shredded mozzarella *
- Sea salt & Cracked Pepper to taste
- Coconut Oil, ghee or butter (As Needed to Prep Ramekin) Use oil or ghee for Whole 30 Compliance
- Preheat oven to 350. Prep your ramekins with oil, ghee or butter, place them on a cookie sheet.
- In each ramekin, shred prosciutto into small pieces, place in the bottom of ramekins.
- Next add baby spinach.
- Then the chopped tomatoes.
- Salt & pepper, here just a little, you will season again, at the end.
- Then place the provolone in the ramekin so that it makes a table over the items below. In my ramekins, I have to tear into quarters & overlap.
- Crack the eggs over the top of the cheese being careful not to break yolks. You might need to pack down the other ingredients before you add the eggs to prevent overflow. Salt & pepper.
- Then cover with shredded mozzarella. Place the cookie sheet into the oven and bake for approximately 10 -12 minutes until the cheese starts to brown a little.
- I like my yolks to still be a little runny so 10 minutes will usually do it. If you would prefer them a little more done you might want to bake a little longer. When I was baking these, my request was over medium, so these are on the done side, with just a little bit of wet yolks. These were baked 14 minutes.
Nutrition is based on 2 - 3 eggs / Carbs 6 -7 grams