We eat a lot of eggs and bacon around these parts. Literally every day I make 5 pieces of bacon, 4-5 eggs and 3 pieces of toast. Yesterday cowboyfriend claimed that 3 pieces of bacon weren’t enough, so I decided to dress up breakfast this morning. This egg bake is so delicious that cowbae sat at the breakfast table and gobbled up 3/4 of a loaf pan’s worth. I prefer to create shrunken recipes because right now we’re only feeding two and I’m the only one that munches on leftovers. This is a loaf pan’s worth, feeding anywhere from 2-4 depending on how ravenous your dining compatriots are.
Serves 2-4 (depending on whether or not you’re feeding a hungry cowboy)
1/2 lb chorizo
2 TB plain almond milk
1/2 tsp ground pepper
1 tsp sea salt
3 slices of french bread
1/2 cup of Daiya Cheddar cheese
Butter the sides of a loaf pan. Preheat the oven to 375°.
Brown the chorizo in a cast iron or other pan until cooked through. Pour into a strainer to drain any excess fat from the meat and reserve on the side. In a medium sized bowl crack all 6 eggs and whisk until completely mixed. Pour almond milk, pepper and salt into the bowl and mix to combine. Last mix the chorizo and all but 1-3 TB of Daiya cheese into the bowl until fully incorporated.
Slice french bread into small squares and place onto the bottom of the loaf pan so that entire pan is covered but not arranged perfectly. Sprinkle 1-3 TB of Daiya cheese onto bread. Pour chorizo egg mixture into the loaf pan distributing evenly over the bread so that the eggs can soak into each piece.
Put the loaf pan into the oven for 20-25 minutes or until the eggs have completely set and no egg liquid remains.