Scrambled Eggs Florentine

This is a fridge clean out type of breakfast. I had spinach left from my chicken the other night (another post about that later), and always have cheese and bacon bits. I’m trying to be purposeful in using the leftover produce from other things I’ve cooked. Now to come up with something for the ⅔ full bag of shredded cabbage…

Scrambled Eggs Florentine

1 T butter

½ t minced garlic (from a jar)

4 handfuls baby spinach

2 T bacon bits (from a pouch)

2 eggs

Salt and pepper

⅓ c shredded mozzarella cheese

1 T grated Parmesan cheese

Melt butter over medium heat in a skillet with a lid. Add garlic and cook until it starts to sizzle. Add spinach and cook until wilted. Sprinkle bacon bits around and stir in, and spread spinach out in skillet.

Turn heat to low. Crack eggs on spinach and season with salt and pepper (go easy on the salt as the bacon and Parmesan are salty). Quickly scramble eggs into spinach. Turn heat up to medium and cook until eggs are almost done. Sprinkle mozzarella and parm on top, put lid on skillet, and turn heat to very low. Let sit 5 min for cheese to melt, turn off heat, remove lid, and mix cheese into scramble. Serve.

French toast casserole for two

My kid put a loaf of bread in the wrong cupboard, so I thought I should buy more last Thursday on my way home from my last day of work. Saturday I was looking somewhere else, and found a rogue loaf of bread. Now I had 2.5 loaves of bread. So I thought about what all I could make, trolled Pinterest, and found several French toast casserole recipes that used regular sandwich bread instead of Texas toast, French, challah, etc. but there are only two of us, so I wanted something smaller. So I tinkered with my favorite parts of what I found, cut everything in half, and came up with this. 

French Toast Casserole

6 slices sandwich bread
2T butter
3 eggs
1/2 c milk
2 T sugar
2 drops doTerra Wild orange oil
¾ t vanilla
½ t cinnamon
⅛ t salt
2 t cinnamon sugar, divided

Melt butter in 8.5 x 6.5 pan in 400° oven and remove. Keep an eye on it so it doesn’t burn.

Mix eggs, milk, sugar, orange oil, vanilla, salt, and cinnamon in a bowl.

Cut 2 slices of bread in half. Place 2 whole slices and 2 half slices of bread in pan. Drizzle ½ cup of egg mixture slowly over bread, allowing it to soak in, paying attention to crusty edges. Sprinkle with 1 teaspoon of cinnamon sugar. Place remaining bread on top, and drizzle remaining egg mixture over. Sprinkle with remaining cinnamon sugar. Tilt pan gently to allow any pooled egg to soak in. Let rest on counter 10 min. 

Bake in 400° oven until egg is set and casserole is puffed, about 20 min. Let cool 10 min before serving.