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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10 minute dinner? Yes, please!

Ok. So you may feel deceived. This is actually a post about breakfast for dinner. But guess what? It still went into our mouths post-5 o'clock, so it's totally dinner.

Eating breakfast for dinner is seriously legit. You kind of feel like you're breaking the rules, and that, my friends, is why it tastes so delicious. We probably have breakfast for dinner at least twice a month. Why? Because we can! Take that, dinner police.

Tonight, I must say though was exceptionally yummy and super easy to boot. Enter soyrizo. Soyrizo? Yes, soyrizo. It tastes just as good as chorizo, but is like twenty times better for you. (Ok, I have no idea how much better it is for you, but it's meatless and doesn't contain weird ingredients such as salivary glands like traditional chorizo does). Side note: if you have no idea what chorizo is, I pity you and your taste buds. Go get yourself some chorizo. Wait, make that soyrizo.

Anyway. Take that soyrizo (6 oz to be exact), remove it from the casing and fry it up in a pan coated with vegetable oil. Once it's lookin good, add 5 beaten eggs to the mix. Scramble it all up. Top with some cilantro because it looks pretty. Serve with warm flour tortillas (I love the uncooked kind you can buy from costco), and some hash-browns if you feel so inclined.

Obviously, the egg to soyrizo ratio, is totally up to you, so feel free to use more or less eggs or sausage depending on your taste/how many people you need to feed.

Also, if you're not sold on the meatless part, let me tell you: my husband had no clue it was soy and ate the whole thing up and even asked for seconds. This is from the man who swears there is a signicficant difference when I use ground turkey instead of beef to make tacos.

True account of our conversation after dinner:
Me: How good was that soyrizo?
Husband: wait- SOYrizo??
Me: Yeah. Soyrizo, as in no meat, but still delicious.
Husband: {stunned look}
Me: {dancing with glee} Ha! I got you!

Yay for easy dinner.