I’m all about these breakfast bakes. There’s just so much flexibility that you can’t go wrong, unless, of course, it’s early and you start throwing in M&M’s or spooning raspberry jam into the mix. Early hours can have that affect on a person. I used a wild/sprouted rice and quinoa blend, arugula, smoked salmon and a plethora of herbs to create this ideal throw-it-together-and-let-it-bake-while-you-get-ready breakfast.
You may remember back in the day, I posted this recipe for mini fritattas. This bake is similar in that it is great for an on-the-go breakfast that can be prepped Sunday night for the week! It’s always such a daunting task – assembling breakfasts for the week – on a Sunday evening, but when it comes down to it, avoiding morphing into a hangry monster first thing Monday morning for all of your coworkers to enjoy is worth it. Do it for the poor souls with whom you share a cubicle wall.
What do you have in your fridge right now? Anything you’d put in an omelette? PERFECT. You’re ready.
NOTE: I made mine in a small baking dish and it made about 2 servings (or 1 large serving. Ahem.) If you’re making this in a 9×13, I would quadruple the recipe.
- 2 eggs
- 2/3 cup milk (I used unsweetened soy milk.)
- 1 large handful of fresh arugula
- about 3 oz smoked salmon, cut into small pieces
- 1 cup cooked wild/sprouted rice and quinoa blend (you can use all rice or all quinoa here.)
- 2 tsp Pasta & Co House Herbs
- Salt to taste
- Preheat oven to 375 degrees.
- In a medium mixing bowl, beat the eggs.
- Add other ingredients and mix well, until all ingredients are incorporated.
- Pour into greased baking dish, cover with foil and bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
- Enjoy warm, or slice and store for morning breakfasts!
But wait! There’s more!
Congratulations to Kanani, the winner of a fabulous new popsicle mold! Thanks to everyone who participated and shared their favorite popsicle variety! We will be emailing you shortly to get your shipping info. 🙂