I know that everyone loves those mini breakfast egg muffin tin things for breakfast, but I am really into more ease. Like just scrambling the eggs and not having to bake or load them into little tins, etc. I was little worried about the reheated of them scrambled eggs, but I took one for the team and happy to report that these are still so amazing!
I am a big breakfast for lunch person. I have a smoothie in the morning and ALWAYS want leftovers for lunch. I am always in such a hurry around lunch and if I don’t have something prepped or lunches leftover, I will just not eat or go to a drive-through!
This recipe is extremely adaptable. It is loaded with spinach, so you get plenty of veggies and protein, all in one dish. I tried it with both ground beef and ground Italian sausage. I think I preferred it with sausage, but both were delicious! One thing stayed the same, always top with hot sauce!
While I have gone on and on about how this is perfect for reheating for breakfast or lunch throughout the week, I have failed to mention how PERFECT this would be for a brunch! It makes a ton and looks pretty on a platter (essential).
- 8 Eggs, large
- ¼ cup of Half and Half
- Salt & Pepper
- 4 tablespoons of Butter, unsalted
- 12 oz. of Mushrooms, sliced
- 3 cloves of Garlic, minced
- 1 onion, halved and sliced thinly
- 1 lb. of Italian Sausage or Beef, ground
- 1 tablespoon of Worcestershire Sauce
- 1 tablespoon of Hot Sauce, such as Texas Pete's
- 10 oz. Baby Spinach, ~10 cups
- ½ cup of Mozzarella Cheese, shredded
- ½ cup of Parmesan Cheese, for topping
- Whisk the eggs, half and half, ½ teaspoon of salt, and ¼ teaspoon of black pepper together in a bowl and set aside.
- Melt 2 tablespoons of the butter in a non-stick pan over medium-high heat, add the mushrooms and ¼ teaspoon of salt, cover the pan and cook for 5 minutes. Remove lid and cook the mushrooms for 5 more minutes, until browned. Stir in half of the garlic, until fragrant, about 30 seconds. Remove mushrooms from pan and set aside.
- Melt the remaining 2 tablespoons of butter in the non-stick pan, still over medium-high heat. Add the onion and ¼ teaspoon of salt, cover and cook for 5 minutes, until softened. Add in the ground sausage or beef and cook, breaking up the pieces, until done, ~5-7 minutes. Stir in the remaining garlic, until fragrant, about 30 seconds. Stir in the Worcestershire sauce and hot sauce.
- Stir in the half the spinach, until just wilted, ~1 minute, add the other half of the spinach and let it wilt, ~ 1 minute. Pour the eggs on top of the mixture, use a rubber spatula to scrape from the bottom of the pan until large curds form, 3-5 minutes. Remove from heat and stir in all of the mozzarella cheese and ¼ cup of the parmesan cheese.
- Transfer to a platter and top with reserved mushrooms and then remaining parmesan cheese and extra hot sauce.
Happy Cooking, The Barbee Housewife