This time of year there is zucchini everywhere. This is the perfect change up. We double it for my family. It is perfect for Breakfast, Brunch, or dinner. You can also change it up by adding mushrooms and onions.
NOTE: If you use yellow zucchini the skin is tougher and must bee peeled. And you will want to remove the seeds.
3 cups Zucchini
4 oz Goat Cheese Crumbs
6 oz Cream Cheese
3/4 cup Whipping Cream
1 cfup Shredded Cheese
Preheat the oven to 400 degrees. Cut zucchini into bite-size pieces. Layer half of the zucchini in a 9×9 pan. Evenly cover with goat cheese and top with remaining zucchini.
In a mixing bowl cream together cream cheese, whipping cream and shredded cheese until the cream cheese is well incorporated. Add one egg at a time mixing well.
Poor egg mixture over zucchini. Bake for 30-45 minutes. Make sure the quiche is not completely cooked. It should not wiggle when you move the pan and a toothpick come out clean.
1/2 cup Butter
1 1/2 cup Milk (or Almond Milk)
1/2 cup Arrowroot
1 1/2 cups Tapioca Flour
Preheat oven to 400 degrees. Put melt butter 10 mins in 15×10 pan. In a blender mix eggs, milk, arrowroot, tapioca flour until smooth. Pour over butter and bake for 15 to 20 minutes until golden brown. Serve with syrup or powdered sugar.
Over Spring Break we went to Washington to visit friends. One morning they served Hatch Chili Quiche. It was amazing and the inspirations for this recipe.
12 oz Shredded Hash-browns
4 oz Cream Cheese
2 cup Sharp Cheese (Shredded or Cubed)
1 cup Bacon or Ham Cubed
1 cup Roasted Hatch Chilies Peeled and Chopped into bite size pieces
Preheat oven to 400 degrees.
Place Hash-browns in 9X13 pans and bake for 10 minutes. While Baking combined remaining ingredients. Using a measuring cup press the Hash-browns flat in the pan to make the crust. Pour remaining ingredients over the top. Bake for 20-30 minutes until golden brown and a toothpick comes clean.
Who doesn’t love Bacon & Eggs together. This is a perfect twist to the classic Deviled Egg recipe. I have made this recipe easy to scale by writing it per egg.
Hard Boiled Egg
2 tsp Mayo
1/4 tsp Mustard
2-3 drops Hot Sauce
1/2 tsp Bacon Bits
Sprinkling of Paprika
Slice egg, remove yoke and smash in a bowl. Add mayo, mustard, hot sauce, and bacon. Stir completely. Add mixture back into the egg halves and sprinkle with paprika.
Theses tasty bites can be prepared ahead of time and eaten warm or cold. You can also change them up by adding a variety of different vegetables.
16 oz Ham or Turkey Lunch Meat (thinly sliced)
1-2 cups Vegetables (We love sauteed peppers, mushrooms and onions)
8 oz Cream Cheese
2 cups Whole Milk or Half and Half
stir in 1/2 cup cooked Chorizo with the sauteed vegetables.
Preheat oven to 425 degrees. Grease 24 count muffin tin. Line each cup with two slices of meat. Prepare your vegetables and place inside the lunch meat cups. In a blender combined eggs, cream cheese and milk. Blend until smooth. Pour egg mixture over the vegetables. Bake for 30 – 45 minutes until the eggs are fully cooked. (Toothpick comes out clean with no liquid). Allow to cool in pan for 5 minutes. Remove from pan so it they don’t start sticking. Store in a air tight container for up to 7 days. Serve warm or cold.
My girls leave for high school at 6 am, so preparing a healthy breakfast can be a challenge. They were often just doing protein smoothly because they are fast. So when I see the these in the Ore-Ida Just Crack an Egg in meat/cheese section of the store and thought I would give them a try. This is an unsolicited, unpaid review.
I found two varieties at our local Winco. The All American Scramble has 3 packages inside, Potatoes, Sharp Cheese, and Uncured Bacon. The Denver Scrambler also has 3 packages, Applewood Smoked Ham, Mild Cheddar, and a package with Potatoes, Green Peppers, and Onions.
They are simple to make. Remove the bags, crack an egg, scramble it and stir in the contents from the packages, and microwave.
My family love vegetables so they prefer the Denver Scramble. So if you need a quick healthy breakfast we highly recommend giving Ore-Ida Just Crack an Egg a try.
We love biscuits & gravy. We also love a good English Breakfast with Toast, Eggs, & Fried Tomatoes, so we started adding fried tomatoes to our biscuits & gravy. Then Joseph asked what I thought it would be like if we added eggs to it and It was AMAZING! And truth be told we have eaten this for dinner as well as Breakfast and Brunch.
24 oz Reduced Fat Breakfast Sausage
1/2 cup Flour
1 T Black Pepper
1 cup Whipping Cream
3 cups Half & Half
4 large Tomatoes
1/4 cup Olive Oil
Prepared Soda Biscuits
Prepare Soda Biscuits
Slice tomatoes 1/4 inch think.
Start browning sausage in a large sauce pan.
Pre-heat cast iron frying pan on medium heat with olive oil. Place tomato slices in a single layer in the pan. Cook for 2-3 minutes per side.
Cut biscuits in half and place on plate. Top eat half of the biscuit with a fried tomato slice.
Add flour & black pepper over the cooked sausage. Over medium heat stir in whipping cream until it start thinking. Stir in half & half until thick gravy.
Poach Eggs. Place poached egg over the tomatoes.
Top with gravy & enjoy!