Baked Eggs with Bacon and Gruyere

Breakfast for dinner is one of life's great pleasures. I'm not sure why the traditional morning meal becomes much more fun and a novelty at dinnertime, but it can't be denied. Usually we end up having breakfast for dinner when all that's left in the fridge are eggs and bread, although that was not the case this week when Baked Eggs with Bacon and Gruyere were on the menu!

My recipe is adapted from the May 2012 issue of Everyday Food (issue 92). Originally called Emeril's Breakfast-In-Bed Baked Eggs and positioned as a Mother's Day recipe, mine were changed quite a bit due to ingredient preferences and a few mistakes!

Baked Eggs with Bacon and Gruyere

Print this recipe

Doughnut Hole and Fruit Kabobs

I'm Ang. Remember me? Let's hope so.

As we do every 6 months to 1 year, Bryce and I moved apartments. We don't enjoy this process at all but for whatever reason we're always forced to find a new home. Psychotic, radio playing, undies-wearing, joint-smoking in the shower neighbors or friend/landlord needing to move back home to retain the several thousand dollar tax credit - we're forced to move often. Do not pass go, do not collect $200. Our most recent move was on June 1 and for several weeks we were happily "borrowing" internet services from a kind and generous neighbor. (Not to be confused with the previously mentioned type of neighbor!) That all came to an end a few weeks back and, therefore, so did the blogging. A tardy but handsome man (Bryce are you reading this??) came to hook up our internet on Saturday and we are back in business.

Moving is hard. It's on my top 10 list of things that I hate to do, which also includes washing silverware and smelling peppers. That all being said, this recipe is very simple. After all the moving/internet drama, simplicity is welcome 'round these parts!

This lovely and portable breakfast barely deserves the title of "recipe." 

Doughnut Hole and Fruit Kabobs

Inspired by Val So Cal and discovered on Pinterest