Happy summer solstice! A few days late but who is keeping track, right? Especially when the weather has been so beautiful, warm and sunny! I love this time of year when it stays late out until 10pm, it makes me feel really productive, like I have a few extra hours in the day! Even though summer has officially started and school is out for the year, us adults still have to work (big bummer) Oh to be a kid again! The morning “rush” is as usually in our house hold through the summer and I’m not one to skip a meal! And lets be honest, skipping breakfast because you’re in a hurry is a recipe for disaster!
These quiches are great for a quick breakfast, lunch or snack, especially when time is of the essence. Make them ahead of time and pop them in the freezer for later, they are easy to reheat in the microwave and off you go! They are also great for school lunches and after school snacks but don’t let your kids know I’m already talking about back to school… (even though you moms out there are probably already looking forward to it!) These taste delish even when you’re not in a rush… My favorite way to eat them is paired with a big ol’ Bloody Mary or mimosa on a Sunday morning! Enjoy!
Easy Bacon & Egg Mini Quiches (Makes 10-20 depending on the size of your tin)
12 large eggs
1/2 cup half and half or heavy cream
1/2 tsp garlic powder
1/2 tsp black pepper
1 tsp dried parsley
2/3 cup grated Parmesan cheese
3 cups shredded cheddar cheese
6 slices of bacon, cooked and chopped
1 10oz package frozen chopped spinach, thawed and drained
Pre-heat the oven to 375 degrees. In a large bowl whisk together eggs, half and half, garlic powder, pepper, and parsley until fully combined. Add Parmesan, cheddar, spinach and bacon, mix well.
Spray muffin tins (I used mini and smaller sized ones) with cooking spray. Be sure not to miss any spots so the quiche does not stick! Fill muffin tins about 3/4 of the way full. Place them in the oven for 15-20 minutes or until golden brown and puffy. Remove from the oven and let sit for 5 minutes before removing them from the tin.
Serve warm or these can be easily frozen and heated up in the microwave for a quick breakfast on the go.
They say breakfast is the most important meal of the day and I couldn’t agree more! Not only is it the most important meal of the day but it is my favorite, epically when it comes to breakfast sandwiches! There are so many options… you can have it on a bagel, English muffin or toast; topped with bacon, sausage or ham- or throw on some cheddar, American or pepper jack cheese… as you can see the options are endless.
I prefer my breakfast sandwich on an English muffin (Thomas’ only please!) with cheddar so sharp it’ll cut you! I’ve learned that you don’t need meat to make a sandwich hearty, put a little avocado on that baby and not only do you get all those good fats in your diet, it fills you up quickly too! The Arugula adds a little peppery kick that is extra delicious. All in all you better make two of these breakfast sandys because you’ll be sad when the first one is gone! Happy weekend everyone!
Bomb Breakfast Sandy (Makes 1 Sandwich)
1 Large egg, fried
1 English Muffin, toasted
1 slice extra sharp cheddar
2 slices of tomato
handful of Arugula
Salt and Pepper to taste
Melt some butter in a medium skillet. Crack the egg into the frying pan and let cook for 2 minutes. Flip the egg and cook for a minute more (now is when you’d want to break the yolk!). Place slice of cheddar cheese on top of the egg and cover with lid for 30 seconds. Leave covered and remove from heat, let it sit in the pan while you assemble the sandwich. Meanwhile, toast your English muffin.
Take 1/4 of the avocado and smash it into the English muffin. Place the fried egg on the muffin and top with tomato and arugula. Season with salt and pepper.
Server with hot sauce or ketchup (if you love ketchup as much as me!) Enjoy!
Can you believe its almost May?! May is such a great month because there is so much to celebrate! First off Cinco de Mayo… since my favorite day of the week is Taco Tuesday and I drink margaritas like they’re water, it’s my ultimate holiday! Then comes Mother’s Day and who doesn’t like celebrating mom? Moms are the best!
Finally, we kick off summer (and the right to wear white pants!) with Memorial Day! It’s a pretty action packed month. If you’re looking for an extra special way to show mom how much you care this year, make her a delicious meal! Mother’s Day is a great day to show mom how much you love her with homemade brunch and Bloody Mary’s (in bed?!) Now that sounds like a great morning! I feel like sometimes quiche is thought of as a wimpy ladies luncheon dish but serve this delicious spring dish along side a bacon Bloody Mary and you won’t hear anyone complaining! It is also a fun dish for kids to make because its super easy (the hardest part is sauteing the asparagus and onions)! Plus its a spin off the Dr. Seuss book “Green Eggs and Ham” read the book, make the quiche and you might even get the kids to eat some of it! So whether you’re hosting a bridal shower, brunch, lunch or Mother’s Day extravaganza (really whatever you want!) this quiche will be a hit! Green Eggs & Ham Quiche(click for printer friendly version)
Ingredients: (Serves 8-10)
1 9-inch Pillsbury refrigerated pie-crust (from a 15-ounce package)
2 12-ounce boxes frozen Stouffer’s spinach souffle (microwave for half the suggested time to thaw but not cook)
4 eggs, beaten
1 1/2 cups cups (6 ounces) grated mozzarella cheese (you can substitute Pepper Jack for some added spice)
1 bunch of asparagus, ends trimmed and cut into 1″ pieces
1 small yellow onion, diced
1 cup diced ham, prosciutto or bacon (if using bacon, cook before adding it) if you are vegetarian you can leave this out
1 tablespoon olive oil
fresh ground pepper
Pre-heat oven to 375° F. Unroll the pie-crust and press it into a 9-inch pie plate.
In a medium skillet heat olive oil over medium heat. Add onions and saute for 2-3 minutes, add asparagus and saute until just tender and onions are translucent, about 5 minutes more.
Combine the spinach souffle, eggs, cheese, ham and asparagus mixture in a large bowl. Add a few turns of fresh pepper and stir to combine. Pour the mixture into the prepared pie shell.
Bake until set in the center and the crust is golden brown, about 45 minutes.
Good Morning! Maybe you haven’t had your coffee yet, so its only an OK morning so far, get that caffeine pumping through your veins and the day will seem a little more tolerable! This week is vacation week for a lot of people in Park City, I’m envious of you if you’re off on a lovely vacation… It was snowing here AGAIN yesterday!
This coming weekend is also Easter, which means another excuse to cook and eat food (like I needed an excuse!) I’m excited to decorate some Easter eggs, make some delicious brunch and sit back with a cup of coffee (or bloody mary!) and enjoy the day! Growing up one of my favorite breakfast dishes was “eggs in a basket” also know as “eggs in a hole” I’m sure you have your own name for it if you’re familiar with this meal! But since its almost Easter, today I’m calling it Egg-in-a-basket! You’re taking two essential breakfast items, eggs and toast, and marrying them into one awesome creation! Sometimes the simplest of things taste the best! As a kid I used to put maple syrup over the top but in this version of eggs-in-a-basket I’ve dressed it up with creamy goat cheese and avocado! Hope you have a great Monday! Enjoy!
Ingredients (Serves 1)
1 fresh egg
1 slice whole grain bread
1 tablespoon butter
1 tablespoon goat cheese, crumbled
1/2 avocado, sliced
2-3 dashes paprika
salt and pepper to taste
Melt 1/2 the butter in a medium skillet over medium heat. Using a sharp knife or the rim of a glass, cut a golf ball sized hole in the middle of the bread. Spread the remaining butter evenly on the slice of bread. (spread some butter on the little bread circle and throw it into the pan as well as an added crispy treat!)
Place the bread butter side down in the skillet and allow it to brown 1 minutes. Crack the egg, carefully, into the hole, add 2-3 dashes of paprika over the egg and fry 2 minutes until the egg has set slightly.
Carefully flip the egg with a spatula and cook for 2-3 minutes longer. You don’t want to over cook the egg so the yolk is hard but you want to be sure the whites are cooked. Let it cook until the yolk feels, to the touch, soft but not over jiggly!
Remove the egg-in-a-basket from the pan, sprinkle with salt and pepper then crumble 1 tablespoon of goat cheese (or more if you love it!) over the egg. Slice up the avocado and serve it on the side.