Ham and red onion quiche

I am a breakfast for dinner person.  Actually, I can eat breakfast any time of day.  So, quiche recipes seem to creep into my weekly dinner menu plan.  I have featured many on my blog and they are easily searchable. Any that I have posted are my favorite recipes.  This recipe is an adaptation of one of them and can easily be even substituted with other ingredients.  It is a basic standard recipe to have on hand to serve to breakfast guests.  It works every time.

I use a store-bought pie crust from the refrigerated dairy aisle. Thaw the crust according to directions. Place into a ceramic pie plate and keep cold until all ingredients are ready to fill the dish.

Preheat the oven to 400 degrees.  On the stove, lightly saute ham pieces and sliced red onion until lightly browned in one tablespoon olive oil.  Remove the crust from the refrigerator and add the onions and ham to the dish.  Sprinkle with 2 cups shredded mixed cheddar cheese and then add fresh herbs to taste.  I used fresh basil and fresh dill.

In the same skillet, add 3/4 cup half and half and add the two beaten eggs, whisking them in to incorporate and warm gently.  Season as desired and pour over the quiche mixture.

Bake for 35 to 40 minutes until the quiche is set.  Serve with a side salad, cup of soup, or a crusty roll.  For breakfast, serve with fresh fruit and a blueberry muffin.

Easter bunny eggs

Pinterest is filled with holiday decorating and food presentation ideas.  Most of the time there are not complete directions included with the ideas, but this one was posted on a variety of sites.

This would be a cute idea to serve to children for a holiday breakfast.  If I was making quite a few of these, I would use an electric skillet to be able to make all of the eggs at one time and have them ready to serve.

I used microwave bacon for the ears, blueberries for the eyes, and sliced green onions for the whiskers.  Very creative idea I would say, and easy to prepare. Picky eaters may even enjoy this easy breakfast.

Bagel breakfast casserole

Cold weather is a great time to serve a hot breakfast to family and friends. Everyone just wants to gather around and drink a hot beverage while taking their time on a weekend morning.  Here is a great recipe that is a twist on the standard breakfast egg casserole.  I tried it with plain bagels, but sesame or other flavored bagels would also be worth a try. This dish will easily serve 6-8 people, especially if served with fruit or muffins.

Gather these ingredients:  4 toasted and chopped plain bagels, 6 eggs (I used 3 eggs and 3/4 cup Egg Beaters), 2 cups half-half or milk, 4 ounces shredded Monterey Jack cheese, 4 slices bacon chopped, and 4 green onions.

Place the bagels in a large 2 1/2 quart baking dish. In a bowl, mix eggs, milk, cheese, bacon, green onion, salt and pepper to taste.  Pour over the bagels pressing down to cover all the surfaces.  Cover and place in the refrigerator for at least one hour or overnight.

    

When ready to bake, preheat the oven to 350 degrees.  Uncover the dish and bake for 50 minutes or until puffed, browned and set.  Allow to cool a bit before serving.  Garnish with parsley flakes or chopped green onion.

 

A summer frittata

For a Sunday breakfast or for a weekday dinner, this frittata is so easy and so delicious.  Personally, the topping of roasted cherry tomatoes puts this dish over the top for me.  Using Bobby Flay’s recipe as inspiration from his Brunch at Bobby’s cookbook, I made this one my own.

Gather these ingredients for the roasted cherry tomatoes and begin the cooking process.  One pint of cherry or grape tomatoes, 1-2 sliced garlic cloves, drizzle of olive oil, salt, pepper and parsley flakes.  Preheat the oven to 375 degrees.  Place the tomatoes, garlic, seasonings and oil on a small sheet pan.  Roast for 20-30 minutes until they are soft and able to be broken apart easily. Bobby also suggests using fresh basil and adding at the end after cooking. I broke up the tomatoes and made a sauce for the frittata topping.

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For the frittata, gather these ingredients:  2 tablespoons olive oil, red and yellow peppers, onion, salt, pepper, 8 eggs, Fontina cheese, oregano and parsley flakes.  I substituted half of the eggs with Egg Beaters.

Heat the oil in a very large non-stick skillet and add the peppers and onions.  Season and cook until the ingredients are soft but not browned.  Whisk the eggs and cheese in a bowl and pour into the hot skillet. Move the eggs around like would be done when making an omelet to insure all the eggs are cooked.  This step will take from 5-7 minutes.  Making sure that the frittata is cooked, slide out of the non-stick pan onto a firm surface. I used a pizza peel for presentation and cutting.  Slice and serve with the warm tomato sauce.

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For a great presentation, add chopped basil to finish or sprinkle with other fresh herbs. Serve with a salad, fresh fruit, or crusty bread. This recipe will provide six servings.

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Easter eggs

Just as many other households in America, I have always colored eggs for Easter.  Over the years I have tried many techniques, and this year was no different.  I found an idea and altered it some, based on what I had in my pantry.  The results were perfect.  Having years of experience in the kitchen helps to give one confidence in trying new things.

Here is the most cost effective and easy way to color hard boiled eggs.  Choose the number of eggs that will be colored and decide on the preferred colors for the project.  Any of these food products could be used for the eggs–jello, kool-aid mixes, or as I used Crystal Light drink mix.  Remember a basic fact, if the item will stain you or your clothing, it most likely will color an egg.

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I started with 2 cups of water and added 1 tablespoon distilled white vinegar.  Bring it up to a boil and then add one small package of the Crystal Light drink mix. If using the other options, try 2-3 tablespoons at first.  Reduce the temperature to a simmer and heat for 10 minutes.  Remove from the heat and slightly cool.  Place in a glass bowl with a spoon to dissipate the heat.  Cool the hard cooked eggs slightly as well and place in the bowl with the colored dye.  Allow to absorb the color for 5-10 minutes or as long as needed for the desired shades.

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So fun and easy to prepare. Great to serve at a holiday Easter breakfast.

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sunshine baked eggs

A great way to make eggs has always been to bake them in the oven.  Especially when preparing for a large breakfast, this technique has to be the easiest.  The eggs can be made in advance while other side dishes are finishing up or being plated.  Sunshine baked eggs are similar to eggs in a hole, but are baked instead of prepared on the stove-top.  Again, this allows for better and easier planning during the entire breakfast preparation schedule.

Baked eggs are perfect served with fruit, toast, muffins, breakfast meats or breakfast potatoes.  Often a very attractive presentation, the eggs hold their place on the plate without looking messy or less than neat.  To make sunshine baked eggs, begin by pre-heating the oven to 350 degrees.  Place 2-3 tablespoons of margarine on a baking sheet and melt in the oven for a couple of minutes.

While the margarine is melting, use a round cookie cutter to remove a circle of each slice of ciabatta bread to be baked.  Butter each piece of bread and the circles and when the sheet pan is ready, place the bread and circles on the pan to bake.  Bake for 10 minutes.

Remove the pan from the oven and flip the toast. Crack eggs into the holes of the slices of bread.  Top with pepper, parsley flakes or herbs of choice, and shredded Parmesan cheese if desired.   Bake for 9-10 more minutes until the egg whites are done.

Serve with other breakfast selections.  This is a fun way to serve baked eggs that your guests should truly enjoy.

Red onion, spring pea and green pepper Frittata

Another easy breakfast favorite has to be the delicious frittata.  This egg dish comes together very quickly and usually bakes in 15 to 20 minutes depending on the size of the skillet.  I usually use a 10 inch pan, but a larger one would be perfect for 6 people.

I begin each fritatta with chopped or sliced onions; for this one, I prefer red onions.  I used one large red onion and sliced into medium thin strips.  Next, I preheated the oven to 350 degrees.

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In a bowl, I opened 4 large eggs, and added 1/2 cup of egg beaters.  Next, I added 1/4 cup Parmesan cheese, salt and pepper to taste.  I chose fresh peas and green pepper for this dish.  I chopped the green pepper next and cleaned the peas.

Next, lightly cook the onions in 1-2 tablespoons olive oil until soft on the stove top.  Add the green pepper to soften about 5 minutes total cooking time.  Then, pour the egg mixture over them, and sprinkle on the peas.  Top with more Parmesan cheese to taste.  Do not use grated Parmesan, but shredded cheese.

Place in the oven to bake for about 20 minutes until the eggs are cooked and lightly browned.  Serve in wedges with homemade hash browns or fresh fruit.  Yummy.

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