Caprese Egg Bake

One thing I like in a busy Holiday week such as this is to have prepared some food ahead of time. That way, when you come home from work starving you don't devour 20 Hershey's Kisses while making your pumpkin pie and stuffing for Turkey day. Breakfast is something I always have to eat, so I can keep up a fast pace at my busy job without getting hangry, and eggs always seem to do it for me. They're such a  good sustained energy. I was going to make a quiche but then I remembered carbs are bad this month ( I really was just a bit lazy) so I made it an egg bake this time, and I liked this much better. I've made t his recipe with fresh mozzarella, and while it's generally delish in anything, I found the texture a bit sickening with the eggs. So I just used shredded, and it didn't hurt one bit.

Caprese Egg Bake

-12 eggs

-1/2 cup half and half

-1/4 cup chopped fresh basil

-1 cup grape tomatoes, cut in half

-1 cup shredded mozzarella

-salt and pepper

Directions: Pre-heat oven to 350 degrees. Spray a 9 inch pie plate. Whisk eggs and half and half until combined. Add remaining ingredients and bake 25-30 minutes until set.

Gotta love having something healthy and fresh made for a quick work day breakfast! Don't get too comfy thinking it's weekend brunch enjoying this like I almost did this morning and end up late...

I thought for about 5 seconds about trying some Balsamic Vinegar on the side, then thought better of it. This is great all on it's own. Enjoy and have a great Thanksgiving!