TINY Kitchen Bangin' Baked Eggs

I love nothing more than a lazy Sunday: sleeping in, doggie snuggles, hot coffee and a good book, and - of course - an awesome brunch.

Today the idea of putting on clothes and brushing my hair seemed like a lot before noon, and so today I elected to whip up something in The TINY Kitchen instead of heading out to our favorite local brunch spot.

I wanted something easy and filling, with the promise of leftovers, and so I came up with this super easy and delicious baked egg dish. Perfect for 2 - 4 people, and easy to make ahead and reheat, this one will become part of our regular rotation for sure.

INGREDIENTS

1 cup chopped cooked ham (skip it for a delicious veggie-only option)

1/2 cup chopped bell pepper

1/3 cup chopped red or yellow onion

1/3 cup grape tomatoes, halved

1 tbs minced garlic

1/3 cup shredded sharp cheddar cheese, or cheese of your choice

6 large eggs

salt and pepper

1 tsp cumin

1/2 tsp cayenne pepper (optional; we like our spice!)

1/2 tbs olive oil

DIRECTIONS

Preheat oven to 400 degrees
Grease an 8"x8" baking dish with spray coconut oil (or any kind of oil)
Sprinkle chopped ham and bell pepper in the bottom of the dish, set aside
In a small pan, heat 1/2 tbs olive oil
Sautee the chopped onion and minced garlic in the oil until aromatic and the onion is translucent
Add onion and garlic mixture to the baking dish, spreading evenly over ham and peppers
In a small mixing bowl crack and whip your eggs, adding salt, pepper, cayenne and cumin
Pour egg mixture over vegetables and ham
Sprinkle shredded cheese on top of everything, and place in oven
Bake uncovered for 25 - 30 minutes, or untli cooked through (test center with knife)
Remove from oven and allow to cool for a few minutes before cutting into squares and serving