Spinach Quiche

I love quiche. I used to make it quite a bit before I met Carl. He just doesn't like quiche for dinner and that is usually when I end up making it. There are times that he isn't too thrilled with my quiche dinner. Then the next morning we have the leftovers for breakfast and he is saying how great it is. I ask, what is the difference between now and last night? And his reply is that its breakfast now. Hmmm.

The other night I had a craving, so I made it for dinner again. And I have to say that it was yummy. I just love quiche.

Spinach Quiche (from Better Homes and Gardens)

1 refrigerated pie crust, thawed
1/2 cup chopped onion
6 slices of bacon, chopped
8 eggs
1/2 cup dairy sour cream
1/2 cup half and half, light cream or milk
1/4 tsp salt
1/8 tsp pepper
3 cups lightly packed chopped spinach
2/3 cup grated mozzerella cheese
1/2 cup shredded swiss cheese

Line unpricked pastry with a double thickness of tin foil. Bake in 450 degree oven for 8 minutes, then remove the foil and continue to bake an additional 4 or 5 minutes, until pastry is set and dry. Remove from oven and reduce oven temp to 325 degrees.

In a large skillet, cook onion and bacon till onion is tender and bacon is crisp. Drain on paper towels.

In a medium mixing bowl, beat eggs slightly with a fork. Stir in sour cream, half and half, salt, pepper. Stir in onion mixture, spinach, mozzerella and swiss cheese.

Pour egg mixture into the hot baked pastry shell. Bake in the 325 oven for 45 minutes, or until a knife inserted into the middle comes out clean (it took about 15 minutes extra for me) Let stand 10 minutes before serving. Serves 6 to 8.

Bacon and Egg Mini Muffins

These are a great breakfast that can be made ahead and then frozen in individual baggies for rushed mornings. I love these muffins because they aren't so eggy, and more like the texture of muffins, instead of an omlette. Charlie hates eggs, but he will eat these cause they have more of a bread texture. I adapted this recipe from a recipe in a little Bisquick handout I grabbed from the grocery store years ago. The original recipe is called Shrimp Tarts, but I used bacon instead of shrimp, and cheddar cheese instead of Parmesan. I also added another egg and bit more Bisquick and I'm glad I did because it was the perfect amount for 24 mini muffins. Next time I make these, and it will be soon, I will add another egg or 2 and probably make them in regular sized muffin tins.

Bacon and Egg Mini Muffins

2/3 cup original Bisquick Mix
1/4 cup half and half
1/4 cup plain yogurt or sour cream
1/2 tsp Worcestershire sauce
3 eggs
2/3 cup shredded Cheddar cheese
1/2-2/3 cup cooked chopped bacon
4 medium green onions, thinly sliced

Heat oven to 400 degrees and spray 24 small muffin cups.

Whisk together Bisquick, half and half, yogurt, Worcestershire sauce and eggs in a small bowl until blended.

Divide the bacon, green onions and cheese in the bottom of each muffin cup. Spoon a Tbsp of the egg mixture into each muffin cup.

Bake 15-20 minutes or until golden. Cool 5 minutes in the pan, then remove from pan and either eat right away, or cool completely and put into bags and refrigerate for several days, or freeze for 3 months.

Potato Sausage and Red Onion Scramble

Ive been doing good with using up these fruits and veggies I got through the co-op. This morning I did not disappoint. This turned out so yummy! A lot of times when I'm making scrambled eggs, I tend to stir them too much and it becomes a scrambled mess! This time I was careful not to stir too much. I only stirred enough to get the raw eggs underneath so they could cook up too. I then flipped it over in 3 pieces.

Potato Sausage and Red Onion Scramble

2 T olive oil
1 small baking potato, diced
1/2 of a small red onion
1/2 cup breakfast sausage, cooked and drained and set aside
4 eggs
4 tsp milk or half & half

Heat the oil in a medium skillet. Add the potato in one layer and cook covered for 4-5 minutes or until they are brown on one side. Then stir them, trying to flip them over so they all get browned on the other side. Once they are flipped, sprinkle the red onions on top. Cover again and cook 3 minutes, or until onions are softened. Sprinkle the sausage over the potatoes and onions. Whisk the eggs with the milk or half & half. Add salt and pepper to taste. Gently pour over the potatoes and sausage in the pan, being careful not to disturb all the veggies. Cook on medium-low until most of the eggs are set and nicely browned on one side. Flip over and cook an additional minute or so. Enjoy.

Bacon and Egg Pizza

When I first saw this recipe posted at Blake Makes I was really intrigued! I love fried eggs with a runny yolk so I thought I should try this out. It turned out so good! Im always amazed at how many things eggs can go with. I was the only one who wanted to try this, so I made myself a personal sized pizza all to myself, then made pepperoni pizzas for the boys. We were all happy. For the recipe, click Here .

Hole In One Eggs

I love to make these for Sam. He loves fried eggs with toast and making it this way makes breakfast fun for him and more interesting, therefore he is more likely to sit there the entire meal and eat. (Something that seems to be a challenge sometimes) My son loves the little circle shaped toast he gets. He keeps asking for more circle toast when his is gone. My dad used to make these for my sisters and I when we were kids and I remember loving them.

For each serving:

1 slice of whole wheat toast

1 egg

1 Tbsp butter

cooking spray

salt and pepper to taste

Heat a pan with cooking spray on med-high heat. Cut a circle shape out of the slice of bread with a muffin cutter. Butter one side of the cut toast and put it in the pan. Crack an egg into the hole and let it cook for several minutes, then flip it and cook the rest of the way until its done to your liking. Season with salt and pepper.