I just wanted to pop in and say “HELLO PUMPKINS!”.
I was published today in the October issue of Forever Nocturne! Go me!
Anywhosit…I also wrote a post over on my other blog today, so you can check that out here.
Blessed Samhain, everyone! 🙂
“Real men don’t eat Quiche”, says the BF. I call bullshit.
This recipe was originally from my Mom, and is titled “Crustless Spinach Quiche”.
I’ve since adapted it, and it’s a great way to use up produce or those couple of sausages in your fridge.
Honestly, you can simply use WTF ever you’ve got on hand?!
This time, I used the two leftover brats from my stew a few days ago, and a red pepper that was about to go.
You can make it small or larger, if you want leftovers. For the busy mornings, it’s great on an English muffin, wrapped up and taken to work. Your co-workers will think you stopped at McDonald’s, but this beats their breakfast sandwiches hands-down. Plus, it’s much healthier, as you control the ingredients and amount of sodium.
Here’s you basic ingredients:
1/4 c. milk
2 c. shredded cheese
and WHATEVER YOU WANT?!
Whip up the eggs and milk like you’re making scrambled eggs.
Add the cheese.
For example, this morning, I sautéed up the brats (sliced up), a bit of onion, the remaining red pepper, and sliced mushrooms until soft and brown.
I also chopped up some green onions and cilantro and added that to the egg mixture.
After the sautéed stuff cooled, I threw it in with the egg stuff.
Then dump it all in a greased pan. I used an 8×8 pan, but you could use whatever.
Bake it on 335 degrees for about 25 minutes. Poke it in the center with a toothpick to check done-ness.
And viola! Breakfast Quiche!
I’m pairing it with 2 slices of bacon, and a mini bagel topped with cream cheese.