Pork Crusted Egg Bake with Caramelized Onions and Asparagus

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This one goes out to all my fellow college students. Four more weeks. We just have to get through four more weeks.  While it seems like its dragging on, I can’t believe the school year is actually over again. Wasn’t I a little freshman like yesterday? Now, only one more year left. I tell myself I want to grow up and have a big girl life, but am I actually ready to graduate? I really don’t know to be honest. I do really like being in college.

It’s The best years of your life they said. It will be fun they said.  I think “they” forgot about this time of the year. We all have  literally everything due, were exhausted, we want to cry,  we question our ability to do anything, and sometime we just feel like at this moment it would be better to dropout of school and own 17 dogs.

In this stressful time, besides just wanting a dog to cuddle all the feelings away, since that’s what everyone wants that, right?  We all just wish food would magically appear in front of us when we are hungry. Because while we have all this school work to do, were still expected to make ourselves food, take showers, go to work, and do other human things. Good news, come to my house and I will make food appear in front of you, but I may not have showered since the day before… sorry not sorry. At least you are getting food out of the deal.

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Five reasons why this recipe rocks:

  1. It’s breakfast food
  2. It’s breakfast for Lunch
  3. It’s breakfast for Dinner
  4. It’s easy
  5. You’ll have Leftover breakfast food

Basically, breakfast food is the bomb, and you can eat it for any meal. If you are one of those people who don’t dig the “breakfast for dinner” life,  just think of this as having meat with a side of veggies just baked together with some extra protein (eggs). Who even decided that eggs were breakfast food, and steak and potatoes were something you eat for dinner. Shouldn’t we play fair, and let all food have an equal chance at what type of meal they are?

This is made great with leftover Shredded Pork from the crockpot.

Pork Crusted Egg Bake with Caramelized Onions & Asparagus

  • Servings: 4-6
  • Time: 50 mins
  • Difficulty: Easy
  • Print
3 Tbs Coconut Oil
2 Cup Cooked Pork, Shredded
10 eggs
1 Medium Yellow Onion, Thinly Sliced
1 Cup Mushrooms, Chopped
½ Tbs Garlic, Minced
8-12 Asparagus Spears
Salt & Pepper to Taste
Directions:
Preheat Oven to 375 Degrees.
Grease an 8×8 baking dish with ½ Tablespoon coconut oil. Then firmly press the shredded pork along the bottom making a flat, even surface. Sprinkle with favorite pork seasoning, and set aside.
In a small frying pan, melt the remaining coconut oil, and add thinly sliced onion. Stir occasionally until onion become very soft, and slightly brown in color.
In a large mixing bowl whisk together eggs, mushrooms, garlic, onions, salt and pepper.
Pour mixture over the pork. Trim bottom of asparagus spears, and align them across the top of the eggs.
Place in oven for 30-40 minutes depending on the deepness of your dish. Eggs should be firm to touch.
Enjoy!
** To reheat, place in oven at 375 degrees for 20 minutes, or until center is warm

 

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