Meal prepping for me is making a big batch of something delicious on a Sunday and eating it throughout the week. This egg bake is a combination of sauteed greens and moist bread cubes mixed with a Parmesan custard and topped with naturally cured jowl bacon from Grass Roots Co-op.
The jowl bacon from Grass Roots Co-op is nitrate, additive and hormone free, guaranteeing you get the best tasting meat with every bite. Of course you could substitute regular bacon but I wouldn't recommend it.
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Parmesan Egg Bake with Broccoli Rabe and Jowl Bacon
1 tablespoon olive oil
1 garlic clove, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 medium bunch broccoli rabe (rapini), trimmed, cut into 1/2" pieces
salt & pepper
3 large eggs
1 cup whole milk
4 cups crusty bread, cut into 1" pieces
1/4 cup plus 2 tablespoons finely grated Parmesan
3 thin slices bacon
Preheat oven to 350°F. Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes. Stir until garlic is fragrant, about 30 seconds. Add rapini; season with salt and pepper. Cook, tossing, until wilted, about 2 minutes; let cool slightly.
Meanwhile, whisk eggs, milk, salt and pepper in a large bowl to blend. Add rapini, bread, and 1/4 cup Parmesan; toss to combine. Transfer to a 9x9 baking dish.
Top with bacon and remaining Parmesan.
Bake until browned in spots, and set in the center, 45-55 minutes.
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