Inspired by a Bon Appetit magazine recipe, I decided to make an egg bake for a weekend up at the cabin. I lined the bottom of the pan with chorizo cut in small disks (on sale at Cub $3/lb), and then mixed together a pound of chopped spinach, a pound of chopped kale, a dozen eggs, a can of coconut cream, about ten chopped scallions, salt, pepper, and rosemary and poured this mixture on top of the chorizo. I sprinkled on one container of romano cheese from Aldi ($2) and some parmesan and cooked it for about an hour. Hooey! The flavor from the chorizo permeated the entire dish, creating the greatest breakfast of all time.
Sounds like a crowd-pleaser!! And I'll bet the leftovers (if there were any) were really good right out of the fridge.
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YUM! This does sound perfect for a hungry group... I'll bet it kept y'all goin' for a good while without being hungry, eh? Even from the description alone, I can about taste the flavors :)
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