Goat Cheese, Bacon, Tomato & Spinach Scramble

This recipe simply came out of a breakfast craving. I wanted eggs. But not just regular eggs. So I looked in my fridge and this was what was there. And it certainly did the trick.

It starts with delicious bacon, sizzling and popping and getting all crispy and irresistable. Then the fluffy eggs. Throw in some red ripe juicy tomatoes, healthy spinach and creamy sweet goat cheese and you've got a delicious breakfast. Eat it with a perfectly toasted slice of sourdough and you're in heaven.

This is one of those recipes that Brandon was simply not interested in eating. He's not a fan of spinach, tomatoes, or goat cheese, so it certainly wasn't a surprise. It just explains why this recipe is written for one serving. Feel free to double, triple or ten-duple (totally not a word) it to suit your breakfast needs.

Ingredients
{serves one}
2 strips bacon
2 eggs
splash of milk
handful of baby spinach leaves
6-8 grape tomatoes, halved
1/2 oz. goat cheese, crumbled
salt & pepper to taste

Preparation
Cook strips of bacon in medium skillet. Once done, remove from pan and place them on some paper towels to allow the excess grease to drain. Dump the majority of the grease from the skillet, but do not wash it- the residual bacon grease will give the eggs some great flavor.
Beat eggs together with a splash of milk, salt & pepper and then pour into skillet. Cook on medium heat. Chop or crumble bacon. Once the eggs are almost done, toss in your tomatoes, spinach bacon and goat cheese. Toss until everything is heated through. Enjoy!

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