8 oz Prosciutto or Bacon
1 Red Bell Pepper, sliced
4 Cloves Garlic, diced
2 oz Gorgonzola, crumbled
10 Mushrooms, sliced
10 oz Fresh Spinach, cooked down
6 Eggs, egg yokes and whites separated
1 tsp Black Pepper
1 Tbs Canola Oil
1 Tbs Crisco
Pre-heat oven to 350°f. Grease the baking dish with the crisco. Saute the spinach with 1/2 tbs oil until all is wilted down, set aside.
Saute the garlic, red peppers, and mushrooms with the remaining canola oil and black pepper, cook until peppers are soft. Set aside for assembly.
Layer all the prosciutto on the bottom of the baking dish.
Layer the spinach on top of the prosciutto. Then layer the peppers and mushrooms on top of the spinach.Top with the gorgonzola cheese. Separate the egg whites from the yokes, keeping the yolks intact. Whisk the whites until foamed. Pour over the veggies.
Now for the yokes when placed in the oven depends on if you want the yoke completely cooked or runny. If you want them completely cooked place them on top the mixture before putting them in the oven. If you want them runny then wait till the last 5 minutes of the 20 minute baking time to place the yokes on top of the breakfast bake.
Serve with buttered toast. Enjoy!