I'm not usually much of a breakfast guy when it comes to food I make myself. Don't get me wrong, I LOVE a good hot breakfast - but when I'm cooking for myself I'm all about cooking large meals that have lots of leftover for future dates. You can't really do that with most breakfast foods.
That said, I had four eggs the other day that needed to be used in short order so I decided to try this recipe that I'd had my eye on. VERY glad I did! It's a Mushroom and Spinach Skillet Strata from Fine Cooking (made great by the title ingredients as well as some fresh thyme and smoked gouda).
You will need an oven-proof skillet... not in everyone's kitchen but most, I hope! It's best to use a 10-inch skillet as they suggest in the recipe -- if you use a larger one like I did, you'll end up with a thinner strata (it still works though!)
Check out the recipe here >> http://www.finecooking.com/recipes/mushroom-spinach-skillet-strata.aspx
I couldn't find any gouda the night I went shopping for this but I'm sure if you found a good, smoked gouda as they suggest in the recipe, it would be even better. It serves "4" but if you're ONLY making this, it more realistically serves 2. Serve with a salad or something if you have more (or make a bigger one!)