Ingredients serve 2
3 large eggs
1 oz milk
⅛ teaspoon salt
⅛ teaspoon pepper
1 tsp any Cool Southwestern Spice Blend
¼ cups vegetable such as bell peppers & mushrooms (finely chopped)
¼ cup shredded cheese/vegan cheese
Heat oven to 375°F.
Grease a good quality 8 inches cast iron skillet with 1 tsp of olive oil. Don’t forget the sides of the pan. In a large bowl, beat the eggs together.
Stir in the milk, Cool Southwestern Spice Blend, salt, and pepper and beat until well combined.
Pour egg mixture into the prepared baking sheet. Sprinkle the vegetables, bacon, and cheese over top evenly. Carefully place the skillet in the oven. Bake for 10 minutes, then carefully rotate the pan. Bake for another 10 minutes (total cook time of 20 minutes), or until the eggs no longer jiggle.
Remove from oven and allow to cool slightly, before running a knife along the edges of the pan and gently scooping the eggs out of the pan.
Possible add-ins: cooked and chopped bacon, bell peppers, mushrooms, and cheese, but you can use almost any vegetable that is finely chopped including spinach, kale, broccoli, cauliflower (or cauliflower rice), onion, sun-dried tomatoes, even corn. Do not go crazy with the veggies since they do release liquid and you don’t want liquidy eggs.