This dish is perfect for breakfast, brunch, or brinner (what I like to call a breakfasty dinner)! If you want to take it up a notch, feel free to add crumbled cooked bacon, breakfast sausage, or finely chopped broccoli. Recipe tester Samantha McKenzie said, “The flavor was great! We all loved it and there were no leftovers! It would be great for parties, too.”
- 15 oz. baguette (use wheat/gluten free, if needed)
- 4 eggs beaten
- 5 - 6 oz. baby spinach chopped
- 1 cup grape or cherry tomatoes halved or quartered
- 1/4 cup crumbled feta cheese
- 1/4 tsp. black pepper
- 3 Tbsp. pesto sauce (store-bought or homemade) see below for homemade directions
- 1/3 cup part-skim shredded mozzarella cheese (or use any variety)
- Preheat the oven to 425 degrees. Place the baguette diagonally across a large baking sheet.
- Using a small sharp knife, cut into the crust and hollow out the baguette - leaving about a ½-inch border of bread (if you want, you can save the cut out bread to make croutons, see Tip below for directions).
- In a medium bowl, mix together the eggs, spinach, tomatoes, feta, and pepper.
- Spread the pesto into the inside of the hollowed out loaf and the pour the egg mixture in.
- Sprinkle the mozzarella across the top.
- Bake for 20 – 25 minutes, or until the egg mixture has solidified and the mozzarella has become melted and bubbly.
- Remove the loaf from the oven, let it sit for 3 – 5 minutes to set and cool slightly, and then cut into fourths. Serve immediately.
Homemade Pesto Directions
- To make delicious fresh pesto: In a blender or food processor, combine 2 cups (tightly packed) fresh basil leaves, 1 tsp. minced garlic, 2 Tbsp. pine nuts, 1/2 cup olive oil, and 1/2 cup grated Parmesan cheese. Process or blend until coarsely chopped.
Do Ahead or Delegate: Beat and refrigerate the eggs, chop the baby spinach and tomatoes, crumble the feta if necessary and refrigerate, shred the mozzarella if necessary and refrigerate. Scramble Flavor Booster: Add ¼ cup of crumbled cooked bacon or sausage, add 1/8 tsp. crushed red pepper flakes, or serve with a hot sauce such as Tabasco. Tip: To turn the extra bread into croutons, preheat the oven to 375 degrees and line a baking sheet with parchment paper. Cut the bread into cubes and toss in a bowl with a drizzle of olive oil and some salt and pepper (if you want to get fancy, you can add a sprinkle of dried thyme or rosemary). Lay the bread cubes out in a single layer on the baking sheet and bake for 15 – 20 minutes, or until they are crisp and golden brown. Let them cool to room temperature and store them in an airtight container for up to one week. Nutritional Information Per Serving (% based upon daily values): Calories 430, Total Fat: 15g, 23%; Saturated Fat: 5g, 25%; Cholesterol: 177mg, 59%; Sodium: 922mg, 38%; Total Carbohydrate: 54g, 18%; Dietary Fiber: 3g, 14%; Sugar: 7g; Protein: 21g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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