Asparagus, bacon and egg bake
- 8 bacon strips
- 8 oz asparagus
- 8 eggs
- 1 cup shredded mozzarella cheese
Preheat oven to 425 degrees F. Grease a baking dish.
Place bacon in a large skillet over medium heat. Cook, flipping regularly, until mostly cooked through but not yet crispy. Transfer to a plate lined with paper towels.
While bacon cooks, snap off the tough bottom ends of the asparagus. When bacon is ready, remove pan from the heat and add asparagus to the rendered fat in the empty skillet. Season with salt and pepper and toss to coat. Transfer asparagus to the baking dish and bake 8 minutes, or until slightly softened.
Remove the baking dish from the oven and add bacon. Crack eggs over the top and sprinkle with shredded mozzarella. Return to the oven and bake another 5 to 8 minutes more, or until eggs are done to your preference.