Does anyone else wonder when 99.875% of all breakfast dishes became a big fat pile of carbs and sugar? I see link after link promising me "the perfect quick and easy breakfast," and most of them are some version of sweet rolls or giant muffins or biscuits or breads. All of which look delicious. But all of which would make me weigh 700 pounds and feel like a giant sloth if I ate them regularly.
So in response to all of this, I decided to come up with my own version of a quick and easy breakfast. But also: BONUS! This doesn't have to be only for breakfast. I served it for dinner when I made it. So really it's just a nice, simple, low carb, no sugar recipe you can serve for ANY meal! I hope you enjoy!
3 Tablespoons light butter
1 large onion, finely diced
1/8 cup coconut flour
1/4 teaspoon grated nutmeg
3 cups milk
3 lbs. frozen chopped spinach, thawed and moisture removed (The best way to do this is to place it in the center of a large lint-free cloth, twist it up and squeeze until spinach is nice and dry.)
3/4 cup shredded Parmesan
1 Tablespoon salt, plus more for topping eggs if desired
1/2 teaspoon black pepper, plus more for topping eggs if desired
1-2 pounds cooked, sliced ham (great for using leftovers after Easter or Christmas)
8 oz. shredded Swiss cheese
1. Preheat oven to 425 degrees.
2. In large skillet (preferably oven-proof), melt butter over medium heat. Add onions and saute until translucent, about 10-12 minutes.
3. Add flour and nutmeg. Cook about 2 minutes, stirring pretty consistently, until flour begins to brown a bit. Add milk and cook until it begins to thicken, about 5-7 minutes.
4. Add spinach (again, making sure it is as dry as possible) and Parmesan and stir until cheese begins to melt. Add 1 Tablespoon salt and 1/2 teaspoon pepper and mix well. (Taste to see if you prefer a bit more seasoning.) If you are using an oven-proof skillet, spread the spinach mixture evenly across the bottom of the pan. If it isn't oven-proof, pour into a baking dish.
5. Add a healthy layer of ham over the spinach. Top with Swiss cheese, creating a shallow well for each egg.
6. Crack an egg into each well and sprinkle each egg with salt and pepper if desired.
7. Bake at 425 for 10-14 minutes, until yolks are cooked to desired doneness. (I cooked mine for 12 minutes total for nice firm whites and warm, runny yolks.)