| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Passive Time | 35 minutes |
| Servings |
slices
|
Ingredients
- 8 eggs
- 3 cup spinach
- 2 cup cherry tomatoes
- 8 slices bacon chopped
- 1 tsp garlic powder
- 1 cup mozzarella cheese shredded
- salt and black pepper
Ingredients
|
|
Instructions
- Preheat oven to 350 degrees. Butter a 9 – 10-inch deep pie dish, set aside.
- Place bacon in a 12-inch non-stick skillet I use Cast-iron) and cook over medium-high heat, tossing frequently, until browned and crisp, about 6 – 10 minutes.
- Transfer bacon to a plate lined with several layers of paper towels to drain, leave 1 tbsp rendered bacon fat in a skillet drain and reserve or discard excess.
- Return skillet to medium-high heat, add spinach and tomatoes, and saute about 15 seconds. Transfer spinach to a plate with bacon.
- In a large mixing bowl whisk together eggs, garlic powder until well combined. Season with salt and pepper to taste.
- Add cooked bacon, spinach, and mozzarella cheese and toss mixture to distribute ingredients. Pour into a prepared pie dish.
- Bake in the preheated oven until just set, about 30 – 35 minutes. It is done when a knife inserted in the center comes out clean. Cut into wedges and serve warm.