A certain Fair Shares involunteer had a birthday today (Tuesday), and with it being an early work day, the traditional breakfast-in-bed routine got a raincheck, but I still wanted to do something special. So the night before, I made up this scrumptious little birthday egg bake for my scrumptious little birthday boy. This morning, the alarm went off, I leapt out of bed, pulled the dish from the fridge and popped it in the toaster oven. By the time we got ready and made coffee, breakfast was ready!
Serves two (or three, if there’s someone else looking over your shoulder expecting to be fed).
1/2 c. milk
1/2 c. plain yogurt
garlic powder or a fresh garlic clove
pinch of fresh thyme
salt and pepper to taste
pinch of hot pepper (optional, but not if you live at my house)
1 very stale and dried out croissant (you may choose to use bread that’s a little less stale than my “cracker croissant” but it should be toasted, or at least a bit dry so it will sufficiently soak up your egg mixture and not just be mushy. One might question how there was a croissant that went stale and dried out at my house. Strange, I know, but now that I’ve discovered this little treasure, it will likely be a common occurrence.)
2 oz. left over flank steak (or ham or bacon or sausage or omit)
2 chives or a green onion, sliced
2 spears asparagus, sliced
2 shiitake mushrooms, sliced
2 hot pickled peppers, chopped
2 oz. cheese of choice
Whisk together the eggs, milk, yogurt, garlic, thyme, salt and pepper(s) in a bowl and set aside. Butter or oil a small casserole dish or oven-proof bowl. Break up your croissant and line the entire bottom of the dish.