Not The Same Old Bacon and Eggs

Mar 29, 2010 by Kristi Rimkus

I miss the good old days when I would stand in my kitchen and yell “Breakfast!” The kids, the dogs, and my husband would quickly appear at my side, waiting to see what I freshly cooked for the first meal of the day.

It seems the days when our house was filled with noisy children, dirt on every surface, and lots of laughter is now a thing of the past—sans the memories.

My son and daughter are in their mid-twenties, and are now young adults. They’re both living independent lives, preparing for weddings, and hopefully we’ll have a few grandchildren in the near future.

As exciting as all this is, I still miss the chaos of sports practices, music lessons, and school events. Has my life improved in other ways? You bet! I’ve gone back to school, author my own blog, and cook to my heart’s content.

Baked Eggs Toast

The meals I prepare these days are dishes my children would never have approved of. Can you imagine if I had placed a plate of eggs scrambled with spinach and mushrooms in front of them? Just the thought brings a smile to my face. Their idea of breakfast was pancakes smothered in syrup. Yes, times have changed!

Nowadays, I’m preparing and serving the kind of foods that appeal to me; and meatless meals are often on the menu. I skip the bacon and ham with my eggs, in favor of vegetables and a really great cheese.

Although my menus are lighter, if you ask me, they’re far more delicious.

Do I miss the bacon and ham? Not nearly as much as I miss the good old days; but I have to say, the future looks promising indeed.

Light and Fluffy Mushroom and Spinach Baked Eggs

3 large eggs
3 large egg whites
¼ cup fat free milk
½ tsp thyme, minced
½ tsp baking powder
1 tsp olive oil
1 tsp butter
¼ cup onion, minced
½ cup zucchini, cubed into small pieces
½ cup mushrooms, sliced
1 cup baby spinach leaves
¼ cup Parmesan cheese, shredded
1 pinch salt
1 pinch pepper

Servings: Makes 4 main dish servings.

Baked  Eggs


1. Preheat the oven to 350 degrees.

2. Whip together eggs, milk, thyme, baking powder, a pinch of salt and pepper, and set aside.

3. Preheat non-stick skillet with butter and olive oil over medium heat. Add onion and zucchini. Cook 5 minutes until the vegetables are tender.

4. Spray a small baking dish with cooking spray (I used a small oval baking dish), then layer with spinach, mushrooms, onion and zucchini.

5. Pour egg mixture over the top and gently press the vegetables down into the eggs.

6. Sprinkle with Parmesan cheese and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

What’s good for me in this dish?

Eggs provide tryptophan, selenium, iodine, vitamins B2 and B12, and protein. Selenium helps protect our immune systems, and regulates thyroid hormones. The protein in eggs plays a critical role in the building of our muscles, blood, skin, hair and nails.

Eggs also contain choline, known to reduce inflammation in the body. According to George Mateljan, author of World’s Healthiest Foods, inflammation contributes to heart disease, osteoporosis, type-2 diabetes, and Alzheimers.

Free range, or cage free eggs, are higher in quality nutrients including all nine essential amino acids, and contribute to lowering cholesterol levels.

Amount Per Serving: Calories: 120, Total Fat: 6.53g, Cholesterol: 164mg, Sodium: 328mg, Total Carbs: 3.99g, Dietary Fiber: 0.76g, Sugars: 2.24g, Protein: 10.75g, Weight Watchers Points 3

Currently, Kristi Rimkus authors her own blog over at Mother Rimmy’s Cooking Light Done Right.

Nutrition details obtained from,,, and

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