Still have leftover Easter ham? Yeah, us too. Toss them in some eggs with goat cheese and greens and pop it in the oven for a memorable Sunday breakfast.
Here is what I use:
chopped ham, about a cup
chopped spinach, about a cup
chopped kale, about 1/2 cup
1 tomato, diced
1/2 cup goat milk
herbs (I used basil & chives)
10" cast iron skillet
Here is what I did:
Pre-heat oven to 350 degrees. I usually put my bacon in the oven at this time.
Heat up your skillet over a medium heat and toss in ham. Add veggies and cook until tender.
Whisk together eggs and goat milk. Spread veggie mixture out evenly over the pan. Then pour egg mixture over the veggies. Let cook for about 5 minutes or until the eggs start to set up. Add herbs and goat cheese (however much you like). Transfer the skillet to the pre-heated oven and bake for about 25 minutes. Top with sriracha if you need some heat with your eggs.
If you are interested, here are some local resources that provided the ingredients for this meal.
Breakneck Acres - free range organic eggs
Ornery Goat - goat cheese & goat milk
Birdsong Farm - kale & spinach
Duma's Meat - ham