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In on January 15, 2017 with No Comments

Crustless Chorizo Quiche

I like easy-to-make breakfasts on the weekend, and quiche is definitely something that is super easy to make. Pick a protein, some veggies, and eggs, and you’ve got a quick breakfast.

I had some chorizo in the refrigerator and some leftover pico de gallo (onions, peppers, and tomatoes) from when I made enchiladas for dinner, so I had the basics for a spicy-style quiche. I’ve made lots of different quiches over the years, usually with a ham or traditional breakfast sausage as a base, so I was ready to try something a little different and use up some leftovers.



It turned out to be very tasty and was on the table in 30 minutes – that’s a perfect, quick weekend breakfast in my book.

Crustless Chorizo Quiche

1 package of chorizo

1/2 cup pico de gallo (can also use 1 diced tomato, 1/2 a green pepper that has been finely diced, and about 1/4 cup diced onion)

2 cups shredded cheddar cheese

10 eggs

Milk

Salt and pepper

Preheat oven to 350 degrees Fahrenheit.

Liberally grease a pie pan, and set aside.

In a skillet, brown the chorizo. When browned, add the pico de gallo, and cook for a few minutes until the veggies begin to soften. When the veggies are softened, evenly spread the meat and veggie mixture in the prepared pie pan. Sprinkle 1 cup of the shredded cheddar cheese over the meat mixture.

In a bowl, whisk together the eggs with a splash of milk. Season with salt and black pepper to taste, and pour the eggs over the meat and cheese in the pie pan. Top the eggs with the remaining 1 cup of cheese.

Bake at 350 degrees Fahrenheit for approximately 30 minutes, or until the cheese is nicely browned, and the eggs are done when you test it with a knife. Let set for about 5 minutes before cutting, and serve warm.

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In on November 20, 2016 with No Comments

Bacon and Potato Quiche

I needed something quick and easy to fix one weekend morning after Cody’s surgery, but I didn’t have time to run to the grocery store for any special ingredients. I stumbled across this quiche recipe on Simply Stacie’s website, and it’s definitely a keeper. I had all the ingredients on hand, so throwing it all together was a snap. It has everything in it that makes a great weekend breakfast: potatoes, bacon, cheese, and eggs.  The original recipe called for an entire package of bacon, but I only used half, and there was plenty of bacon in my opinion. My sons, of course, said next time to use the entire package. 🙂

 




You could probably make this crustless if you wanted, but since I had a couple store-bought pie crusts in the freezer, this was one way to get rid of them and make some room in the freezer. Feel free to add different ingredients to what is listed in the recipe (mushrooms and/or spinach would be awesome) or change up the spices if you don’t care for thyme. Since it’s almost Thanksgiving and my outdoor chives are dormant, I omitted the chives that the recipes calls for, but once they’re up in the spring, I plan to make this with fresh chives, which should add another layer of onion-y flavor that will be delicious. Enjoy!

 

bacon-and-potato-quiche

 

bacon-and-potato-quiche-slice

 

Bacon and Potato Quiche

 

1 refrigerated pie crust

Half a package of bacon, cut into 1/2-inch slices

1 onion, finely chopped

1 cup potatoes, cut into a small dice

1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)

1-1/2 cups half and half

4 eggs

Salt and pepper

1 cup shredded cheddar cheese

1 tablespoon fresh chives, chopped (optional)

 

Preheat oven to 450 degrees Fahrenheit. Line a 9-inch pie plate with the refrigerated pie crust, pressing to fit. (Or use a premade frozen pastry shell like I did). Prick the bottom of the crust with a fork. Bake to 8 to 10 minutes until lightly browned. Turn down the oven temperature to 375 degrees Fahrenheit.

Cook bacon over medium heat until crisp. Drain bacon pieces on a paper towel and set aside. Leave about 1 tablespoon of bacon drippings in the pan.

Add onions, potatoes, and thyme to the skillet, and cook for about 10 minutes on medium heat until the potatoes are soft, stirring occasionally.

In a medium-sized bowl, whisk the half and half, eggs, and salt and pepper. Set aside.

Spread the shredded cheddar cheese on the bottom of the prebaked pie shell. Top with bacon pieces and the potato mixture. Pour the egg mixture over top, and sprinkle with chopped chives if using.

Place the pie on a baking sheet and bake at 375 degrees Fahrenheit for about 40 minutes or until the filling is set when you test it with a knife. Let the quiche stand for a few minutes before cutting and serving.

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In on February 6, 2016 with No Comments

Bacon, Egg and Cheese Breakfast Bites

In our house, bacon is its own food group. The boys will eat bacon on anything and everything, whether it’s fried in strips, crumbled on a wilted lettuce salad or used to top homemade baked beans. It’s often found on our breakfast table, but I wanted to take a short cut this morning and combine everything together.




These breakfast bites are really crustless quiches. All you need is a muffin cup and a large measuring cup to mix up the eggs, and 30 minutes later, breakfast is served. You can add ingredients of your choice. Use up any leftover ham or sausage links. Chop up some fresh broccoli and change up the type of shredded cheese if you like. This morning I added some hen of the woods mushrooms that we’d canned in late fall, but fresh mushrooms work equally as well. These make a quick breakfast that you can eat on the go, and they’re great for using up those small-quantity leftover veggies and meats that aren’t quite enough to stand on their own.

bacon egg cups in pan

 

Bacon, Egg and Cheese Breakfast Bites

12 slices of bacon

8 eggs

1 half-pint canned mushrooms

Shredded cheddar cheese

Milk

Salt and pepper to taste

 

Preheat oven to 375 degrees Fahrenheit.

Spray a 12-cup muffin tin liberally with cooking spray. Line each muffin cup with 1 slice of bacon. Evenly distribute the canned mushrooms in each muffin cup (I used an entire half-pint). Sprinkle shredded cheese on top of the mushrooms.

In a large measuring cup, combine the eggs, a splash of milk, salt and pepper, and whisk until scrambled. Pour egg mixture into the muffin cups.

Bake muffin cups at 375 degrees Fahrenheit for 30 minutes, or until a toothpick inserted into the center of the cups comes out clean.

bacon egg cups in pan 2

bacon egg cups on plate

 

Makes 12


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In on January 21, 2016 with No Comments

Sausage, Egg and Cheese Muffin Cups

My family doesn’t do well with leftovers. We have good intentions, although the refrigerator often has lots of foil-covered containers that sit in there for way too long.

Last night I made Italian Sausage Roll-ups, and we only had two leftover rolls, which were quickly eaten sometime in the night (we have mystery nighttime eaters!). However, I had leftover sausage filling after I’d made the roll-ups. This morning I decided to wing it and make some baked egg and cheese cups to use up that leftover sausage filling. For the sausage filing recipe, click on the link above, and adjust amounts according to how many muffin cups you want to make.

sausage egg cheese muffin cups baked

 

Sausage Egg and Cheese Muffin Cups

Sausage filling (from Italian Sausage Roll-up recipe)

Shredded mozzarella cheese

7 eggs

1/4 cup milk (approximate)

Salt and pepper to taste

 

Preheat oven to 350 degrees Fahrenheit. Spray a regular-sized muffin tin with cooking spray, or use muffin cup liners.

Place about a tablespoon of the sausage filling in the bottom of each muffin cup. Sprinkle some mozzarella cheese on top of the sausage.

 

sausage filling in muffin cups 2

 

In a measuring cup, scramble the eggs and milk. Season to taste with salt and pepper. Pour the egg mixture over the sausage and cheese, filling each muffin cup.

sausage and eggs in muffin cups unbaked 2

 

Bake for 30 minutes, or until the centers of each muffin test clean with a toothpick.

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In on January 13, 2016 with No Comments

Eggs Benedict

Whenever we go out for breakfast, if I see Eggs Benedict on the menu, I’ll order that before anything else. I love traditional Eggs Benedict with that delicious Hollandaise sauce, but I also like the different varieties you can find in restaurants, such as country style with sausage gravy and Irish style that uses corned beef – yum!

When I was growing up, my mom didn’t make the usual Hollandaise sauce for her Eggs Benedict but made an easy cheese sauce instead. When I make this breakfast dish at home, I still use Mom’s recipe, and my sons enjoy it as much as I do. It’s easy to do, and you can vary the heat in the cheese sauce by adjusting the amount of mustard and horseradish, if using.

eggs benedict

eggs benedict 2

Eggs Benedict – My Version

Ingredients per serving:

1 English muffin, split in half
Butter
2 eggs
2 slices Canadian bacon
Cheese sauce

Cheese Sauce:
1 can cheese soup
1/2 can milk
1/4 to 1/2 teaspoon ground mustard powder (adjust to taste)
1/4 teaspoon prepared horseradish (optional)

In a small saucepan, combine the cheese soup and the milk. Heat over low to medium-low heat, and stir until you achieve a smooth consistency. Add the ground mustard and horseradish, if using, and combine well. Keep the sauce warm while you prepare the other ingredients.

Split and toast the English muffin to your desired doneness. It takes two cycles through my toaster to get them brown enough. Butter each muffin after toasting.

In a small skillet, brown the Canadian bacon slices until warmed through.

Poach eggs to desired doneness. I like a runny egg yolk in my Benedict, so I poach mine for about 5 to 6 minutes.

To assemble, on a dinner plate, place one Canadian bacon slice on each muffin half. Top each with a poached egg, and spoon cheese sauce over top of each egg.




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In on September 14, 2015 with No Comments

Ham, Egg and Cheese Breakfast Bake

On the weekends I often make a breakfast casserole to make the morning meal a little easier to deal with, especially if the boys have guests overnight. A breakfast bake can be changed up with different meat ingredients, and we like to make this one that has ham. I’d made a loaf of homemade country white bread the day before, and leftover homemade bread is great in this recipe. This bake can be prepared the night before and kept in the refrigerator until you’re ready for breakfast, or make it a couple of hours ahead the same morning, allowing time for the bread to soak up some of the milk-egg mixture before you bake it.

 

Ham, Egg and Cheese Breakfast Bake

3 cups cubed white bread (leftover homemade or store bought is fine)
2 cups half and half or milk
10 eggs
2 cups diced ham
2 cups shredded cheddar cheese
1 teaspoon ground mustard
1 teaspoon salt
1 teaspoon black pepper

Spray a 9 x 13-inch baking dish with cooking spray. To the baking dish add the cubed white bread. Evenly sprinkle the diced ham and shredded cheddar cheese over the bread pieces.

In a large bowl, combine the half and half or milk, eggs, ground mustard, salt and pepper. Stir until well combined. Pour the mixture over the bread, ham and cheese. Cover the casserole with foil. Refrigerate overnight (or 1-2 hours if making the same morning).

Bake the casserole, covered at 375 degrees Fahrenheit for 50 minutes. Uncover and bake an additional 15 minutes, or until the top is golden brown and bubbly and a knife inserted into the middle of the casserole tests clean.

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In , on April 9, 2015 with No Comments

Days of Casseroles: Day 6 – Sausage Egg Breakfast Casserole

My stepdaughter Jill and her three daughters were coming for a visit, and I decided to do a brunch-type casserole when they were here. It’s a traditional breakfast casserole that can be made the night before and popped in the oven when you’re ready to eat. This is a recipe from Trisha Yearwood on Food Network, although I added the onion because I like onions with my sausage dishes. 🙂

 

Sausage Breakfast Casserole

1/2 loaf white bread (I used leftover homemade white bread)
1 pound sage-flavored pork sausage
1/2 onion, chopped
10 ounces shredded sharp Cheddar cheese
2 cups half-and-half
1 teaspoon dry mustard
1 teaspoon salt
5 large eggs, slightly beaten

Cut the bread into 1/2-inch pieces, and layer them in a greased 9 x 13-inch baking dish.

In a medium skillet, cook the sausage and chopped onion until the sausage is no longer pink. Drain the fat from the sausage, and place the meat over the bread cubes in the pan. Sprinkle the Cheddar cheese over the meat.

In a separate bowl, mix together the half-and-half, dry mustard, salt and the eggs. Mix until combined. Pour the mixture over the cheese. Cover the casserole with foil, and refrigerate at least 8 hours or overnight.

The next day, preheat the oven to 350 degrees Fahrenheit. Bake the covered casserole for 50 minutes, or until set and slightly golden. Remove from the oven, and allow the casserole to set for approximately 15 minutes before serving.

Yield:  12 servings

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