Breakfast Series, Part 2: Baked Eggs over Summer Squash Hash

I know you are on the edge of your seats just waiting for the second part of my breakfast series. This time I decided to make a baked dish. I grated some summer squash from our CSA with an onion in our food processor. I cooked the mixture with some olive oil and garlic in a small skillet until it browned. I added salt, pepper and garlic powder as well as some dried chili flakes.

Once it was about cooked I topped the hash with some fresh grated pecorino and 4 farm fresh eggs. I baked the whole skillet in the oven at 375 degrees for about 10 minutes and then broiled until the egg whites set (about 2 minutes more.)



When the eggs were set I topped the entire dish with more cheese and served with a slice of Benton's Farm bacon (seriously, this is the best bacon in the entire world and I highly recommend it.)

Breakfast Series, Part 1: Breakfast Quesadilla

Ok, it's be a long long time since I last posted. I have probably cooked some more interesting dishes than breakfast, however I did not document anything, so here are a couple breakfast posts.

For the quesadilla, I cooked a can of pinto beans with salt, pepper, garlic powder and cumin until they are soft and then mashed them a bit. I scrambled some eggs and toasted a couple corn tortillas topped with some melted cheddar. After assembly I finished the quesadilla with an avocado crema (mayo, Greek yogurt, avocado, cilantro, lime, salt) that I made in the food processor.