Egg Bakes & Quiche Dishes

Breakfast Bowls

6 square ciabatta buns or other whole-grain rolls

2 cups (500 mL) fresh spinach, chopped

⅓ cup (75 mL) sun-dried tomatoes, coarsely chopped

1 cup (250 mL) cooked ham, cubed

4 oz (250 g) goat cheese, crumbled

6 eggs

⅔ cup (150 mL) sour cream

2 tsp (5 mL) oregano

½ tsp (2 mL) pepper

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Cut tops off each roll. Leaving a ½ inch (1.5 cm) perimeter from edge of roll, pull out most of the bread inside and place each roll hollow side up on baking sheet. Layer the spinach, tomato, ham and goat cheese in the hollowed out bowl.

In a medium bowl, mix together eggs, sour cream, oregano, and pepper.  Divide egg mixture evenly among the rolls.

Bake 20 to 30 minutes, until filling in center is set and golden brown. 

Makes 6 servings

Tip: Use leftover bread to make your own bread crumbs.

Nutrients per serving:

Calories: 320.0
Carbohydrates: 14.9 g
Fat: 19.6 g
Protein: 21.2 g
Sodium: 757.3 mg
Fibre: 1.5 g