Baked Egg Bread Pudding with Spinach Cheese & Bacon

Hello Lovely,

I’ve been putting this recipe off for months! I was supposed to do this from August, but here we are in November. I don’t know what happened or why this lost it’s appeal for me. Maybe it’s the fact that it uses so much bread that made me keep putting it off because I’ve cut bread out of my diet since going Keto. And the last bread pudding recipe I tried from Joanna’s cookbook was a little underwhelming, so I think all of that is what contributed to me not trying this recipe for so long.

One day I decided to stop putting it off and just do it! I ran to the store for some French bread and the test of the ingredients were already in the fridge. The recipe originally calls for Boursin cheese, but that's not practical for me to obtain so I had to find a substitute. I had crumbled Gorgonzola in the fridge, so I used that. I had just gotten new ramekins on sale from JoAnn’s so I was excited to use those. The recipe gives 50-55 minutes cooking time and trust me, that’s a little modest. It took me an hour just to get it in the oven before the 15 minute baking time. Egg bread puddings are a lot of work, because you need the bread to absorb most of the egg moisture and I also had to cook the bacon first (the recipe also originally called for sausage but I had more bacon than sausage and went with that).

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I wasn’t sure how it would turn out, but what came out of that oven was a gift from heaven! This is by far THE best breakfast recipe from the Magnolia Cookbook. I know I had given that title to the Eggs Benedict Casserole, but this was just SOOOOOOO good! Mum loved it, and so did bae (I’m still waiting on my dish back). There’s nothing Keto about this, but it packs a punch in flavour and it’s satisfyingly fulling!

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Baked Egg Bread Pudding with Spinach Cheese & Bacon

  • Prep: 15 minutes

  • Cook: 50 - 55 minutes

  • Cool: None

Ingredients

  • Butter, for ramekins

  • 1 cup half-and-half

  • 6 large eggs

  • 4 ounces French bread (torn into bite sized pieces about 4 cups)

  • 4 ounces bacon, coarsely chopped

  • 1 large shallot, finely chopped (about 1/4 cup)

  • 3 ounces baby spinach

  • 3 ounces Gorgonzola cheese

  • 2 teaspoons minced chives

  • Kosher salt and freshly ground black pepper

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Instructions

  1. Preheat the oven to 350ºF. Butter four 10-ounce ramekins and set them on a rimmed baking sheet for ease of handling.

  2. In a large bowl, whisk together the half-and-half and 2 of the eggs. Add the bread and stir to coat. Let stand until needed, stirring occasionally to help the bread absorb the liquid.

  3. In a large skillet, cook the bacon over medium heat until crisp, about 10 minutes. Transfer the bacon with a slotted spoon to a medium bowl. Pour off all but about 2 teaspoons of the fat and reduce the heat to medium-low.

  4. Stir the shallot into the skillet and cook, stirring often, until tender, about 2 minutes.

  5. Add the spinach and cook, stirring often, until lightly wilted, 1 to 2 minutes. Stir into the bread mixture.

  6. Add the cheese, chives 1/2 teaspoon salt, 1/4 teaspoon pepper, and reserved bacon to the bread mixture and mix well. It's fine if some of the cheese is in marble-sized pieces.

  7. Divide the mixture among the ramekins and bake for 15 minutes.

  8. Remove the ramekins from the and crack an egg on top of each one. Sprinkle with salt and pepper. Continue baking until the egg whites are set, 20-25 minutes more. Serve at once.

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If you want to buy the book to try more of these recipes for yourself, check out this link below. If you do try this recipe, let me know in the comment section below and share your photos with me on Instagram or Facebook with the hashtag, #LifeByOlivia.

Baked Eggs and Potatoes

Hello Lovely,

Who would have ever thought you could have mashed potatoes for breakfast? I haven't had mashed potatoes since high school. I ate them a lot after getting my braces tightened so I've grown to despise mashed potatoes. I'm not kidding. I HATE mashed potatoes! But after seeing this recipe on PureWow, I felt totally inspired to try it. I'm always looking for something new to try for breakfast so I figured this would be just the right recipe.

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It was super quick and easy (one of those set it and forget it kind of recipes) and it was actually delicious! It's a filling breakfast, loaded with nutrition! You have got to try it!

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Baked Eggs and Potatoes

Ingredients:

  • 4 servings
  • 4 cups mashed potatoes
  • 6 strips cooked bacon, crumbled
  • 2 tablespoons unsalted butter, melted
  • 4 eggs
  • ¼ cup grated Parmesan cheese
  • Salt and freshly ground black pepper

Directions:

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper (or use lightly greased individual baking dishes).

2. In a medium bowl, add the bacon to the potatoes and mix to combine.

3. Scoop 4 even portions of mashed potatoes onto the prepared baking sheet. Brush each potato mound with melted butter.

4. Use a spoon to create a well in the center of each potato mound, then crack an egg into each one. Top each egg with 1 tablespoon Parmesan cheese, and season with salt and pepper.

5. Bake until the potatoes are golden brown and the eggs are set but still slightly jiggly in the center, 12 to 15 minutes.

6. Serve immediately while warm. 

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Nutrition:

  • 539 calories
  • 36g fat
  • 37g carbs
  • 18g protein
  • 2g sugars

Bacon, Egg & Cheddar Cups

Hello Lovely,

With Breakfast being the most important meal of the day, you really have to choose what you eat wisely. I'm the kind of person that can't eat the same thing more than twice per week. I like to mix it up and try new things. Even if it's pancakes, I'll mix it up. Chocolare Hazelnut pancakes one day, Banana pancakes the next. And don't get me started on waffles!

They say the size of your breakfast will determine your appetite for the rest of the day. My routine is usually a small breakfast, light snack on the slow work days, heavy lunch, and then a light dinner (since dinner time always fluctuate).

This recipe that I'm sharing today is actually adapted from one of the Weight Watchers cookbooks that I got from the Greek Festival on my birthday. This is so easy to make, and so tasty! I was genuinely full from one cup. I used a disposable foil  4 oz. cup, but your muffin/cupcake pan will also work for this recipe. And for anyone on Weight Watchers, this recipe is worth 3 points (maybe 2 because of the smaller sized dish that I used).

NOTE: Fresh fruit slices make a delicious and attractive accompaniment to the eggs.

Bacon, Egg & Cheddar Cups

Ingredients

  • 4 slices Canadian bacon, turkey bacon, or turkey salami
  • 4 large eggs, lightly beaten
  • 1/4 cup chopped tomatoes (feel free to use cherry or grape tomatoes if you have it)
  • 1/4 cup fat-free croutons, crumbled (these make a great seasoning)
  • 2 tablespoons shredded reduced-fat Cheddar cheese
  • 1 sprig parsley or chervil

Instructions

  1. Preheat oven to 350°F.
  2. Place 1 slice bacon or salami in each of four custard cups. (I used a 4 oz. but feel free to use an 8 or 10 ounce cup). Pour eggs evenly into cups. Top evenly with tomatoes, croutons and Cheddar.
  3. Place cups on baking sheet and bake until eggs are just set, about 20 minutes (it seems excessive, but trust me it takes 20 minutes). Garnish with parsley, serve and enjoy!

Nutrition facts:

Per Serving (1 dish): 140 g, 129 Cal, 7 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 229 mg Chol, 460 mg Sod, 3 g Total Carb, 0 g Total Sugar, 0 g Fibre, 13 g Protein, 40 mg Calcium.

Sweet Potato Breakfast Boat

Hello Lovely,

Brunch began trending quite a bit since mid-2016 and restaurants have responded with delicious, layered dishes like stuffed French toast, quiche and hashes; with mimosas by the dozens! Although planning brunch outings with friends is always fun (#squadgoals), there’s nothing like having a comforting brunch meal while you’re in your PJs.  This recipe combines the clean eating of Paleo ingredients and the heartiness of a good meal.  Follow this recipe and wow your house guests on their next visit.

Sweet Potato Breakfast Boat

Ingredients

  • 1 large sweet potato

  • ½ tsp. olive oil

  • 2 eggs

  • A few sprigs of parsley, freshly chopped for garnish

  • Sea salt & Ground black pepper

  • 9” baking dish

Instructions

  1. Preheat oven to 350 degrees Fahrenheit, be sure not to go over 15 minutes.

  2. Wash the sweet potato under running water and dry thoroughly. Place potato in a baking dish, rub with olive oil, and sprinkle with sea salt.  Be sure to poke holes in the potato using a fork which will assist in a faster baking process.

  3. Place pan on the center rack (if possible) of the preheated oven and bake for about 40 minutes, or until tender. Time will vary depending on the size of your sweet potato.

  4. Once tender, remove the potato from the oven, and halve lengthwise. Using a tablespoon or small curved knife, carefully carve out the center of each half.  Ensure that the hole is as big as the estimated size of your eggs.

  5. Crack the eggs into a small bowl and pour into the hole, OR, scoop the egg yoke and some of the egg white into the potato using a tablespoon.  I used the latter method and found it to be easier and less messy. Season with salt and pepper.

  6. Place the potato halves back into the baking dish and into the oven for 20-25 minutes, or until the eggs are cooked to your liking.

  7. Remove from the oven and serve. Top with butter, hollandaise or a sriracha sauce for added flavor and garnish with fresh parsley.

This recipe is even more fun when you make multiple servings and mix n’ match toppings! A poached egg effect allows the egg yolk to provide a smooth thick natural sauce to the sweet potato with no topping necessary!

What is your favourite brunch item?  Do you like poached eggs? Share your last brunch experience with us!

XoX,