These adorable mini egg quiches are easy to make and full of great flavor!
This month for SRC I was assigned to the fun blog, Living the Gourmet. This blog was started by Catherine in order to pass recipes down to her children. Aww! Her daughter, Tammy, contributes recipes and son Michael does reviews and interviews for the blog. It’s truly a family affair! When I was looking through the archives, I found several tempting choices, including Feta and Jalapeno Corn Muffins, French Apple Tart, and these Mini Egg Quiches! Obviously… quiche won. :)
These quiche are much easier to make than the traditional variety. The “crust” is merely sandwich bread. SO smart! And the filling is totally customizable, as all good egg/quiche dishes should be. Here I stuck with Catherine’s suggestions: Parmesan, sundried tomato, garlic, and herbs. I also threw in some spinach for good measure. Ben and I enjoyed these for a light dinner with smoothies, but I think they’d also be fantastic for brunch, breakfast, or even a snack. They’re portable, tasty, and cute! What more could you ask for? Enjoy!
Mini Egg Quiches
from Living the Gourmet
- 5-6 slices soft bread, edges trimmed [I used oatmeal bread]
- 4 eggs
- 1/4 cup sundried tomatoes, chopped [I used the dried ones from Trader Joe’s]
- 1/4 cup spinach, chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup sour cream
- 1 clove garlic, minced
- 2 scallions, diced
- 1 teaspoon dried parsley [I used dill]
- 1/2 teaspoon baking powder [I accidentally left this out and they were fine]
- freshly ground black pepper
Grease 10 wells of a muffin tin with cooking spray. Preheat oven to 350 degrees F.
Flatten bread with a rolling pin or your hands, then press it into the muffin wells, using about 1/2 of a slice for each. Bake the bread for 5-7 minutes, until just crisp. Remove from oven and let cool completely.
In a medium bowl, whisk eggs. Fold in tomatoes, spinach, Parmesan, sour cream, garlic, scallions, parsley, baking powder, and pepper.
Divide the egg batter between the muffin wells. Bake for 25-30 minutes until set.
To see what my other Secret Recipe Club pals made this month, check out the links below!
French Toast Casserole is a great treat to wake up to!
Yay SRC! This is my second month participating in SRC group C and once again I had a blast! This month I was assigned to Jess’ blog, Pumpkins and Peonies. Two things I love! :) Jess’ blog is beautiful and her love of life, pretty things, and delicious baked goods is SO apparent. Her wedding pictures are gorgeous too! I was tempted by many of Jess’ recipes including these Deep Dark Chocolate Chunk Muffins, S’mores Cookies, and Popovers. In the end though, I decide to go with French Toast Casserole, because when is french toast wrong?!? Mmm!
Jess made me fall in love with this French Toast Casserole when she said it was perfect… not too wet, not too dry, not too sweet. I’m sure you’ve had french toast that falls into any [or all] of those three categories, and this recipe does NOT disappoint! It’s practically foolproof too. I love simple recipes. :)
The original recipe suggested using brioche or challah, but I used Texas toast and am happy to report that was an awesome choice. I just felt like it so I went with it. It’s still a soft, white bread so it works well, but use whatever you please.
This french toast bakes up nice and soft, with a sugary crust on the bottom and a nice crisp topping. Jess used pecans to top her french toast, but I just left them off. And this may go without saying, but this french toast makes weekend mornings even BETTER than they usually are. You can assemble the casserole the night before, and wake up and have breakfast on the table in less than an hour. Perfect-o! Enjoy! And thanks, Jess, for the great recipe!
one year ago: Tasty Mexican Lentils
two years ago: Quick Chocolate Pudding
three years ago: Alice’s Vanilla Tea-Infused Granola
four years ago: Roasted Tomato & Black Bean Soup
French Toast Casserole
from Pumpkins and Peonies
- 4 tablespoons butter, melted
- 3/4 cup brown sugar, packed
- 1 loaf brioche or challah, sliced [or I used Texas toast!]
- 8 eggs, lightly beaten
- 1 cup milk
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup pecans, chopped [I left these out]
- maple syrup, for topping
- powdered sugar, for topping
- fresh fruit, for serving
Grease a 9×13 inch baking dish.
In a small bowl, whisk together butter and brown sugar. Pour mixture into bottom of baking dish.
Arrange bread on top of brown sugar mixture, overlapping as needed.
In a medium bowl, whisk together eggs, milk, vanilla, cinnamon, and ginger. Pour over bread slices, then sprinkle on pecans if using. Cover with foil or plastic wrap, and refrigerate at least 4 hours or overnight.
When ready to bake, remove pan from refrigerator and let rest at room temperature for 10 minutes while preheating the oven to 350 degrees. Bake for 30-35 minutes, covering with foil partway through if the top starts browning too much. Let cool for 10 minutes before serving with maple syrup, powdered sugar, or fruit.
Be sure to check out what else my SRC pals made this month:
These make-ahead freezer breakfast burritos are the key to Ben’s heart! They’re full of potatoes, sausage, and cheesy eggs and taste great!
Ben’s always excited when eggs go on sale because he knows that means it’s time for me to make another batch of freezer breakfast burritos for him! He absolutely loves these things, and I have to admit–I do too. :) They’re great to keep in the freezer for busy mornings. Since Ben has started teaching, we’re on a slightly different [read: early] schedule. I love sending him off to work with a good breakfast, even though that sounds so 1950s housewife. :) But what I don’t love is waking up at 5:20 to make him that breakfast. Enter freezer breakfast burritos! There when you need ’em!
I have to admit that I’ve been making these burritos off and on for years. When we lived in Indiana, Ben worked 10 minutes from home and he’d often take his breakfast to work so he could use as much of his morning for other things, like sleeping in and working out. Now he usually eats them at home before I get up. Works for me either way!
One of the greatest things about these burritos is that they are super customizable. I’ve made them with bacon instead of sausage, and occasionally I’ll sneak some veggies in there with the eggs like peppers, onion, or spinach. Spinach was not his fave addition to these burritos but I liked it! :) I’ve even done a Mexican version, with black beans and salsa instead of sausage, and taco seasoning instead of fresh herbs. No matter how you make ’em, these are a great addition to your freezer. Ben’s even been known to take them for lunch occasionally.
The recipe below reflects the amounts I usually use when making these burritos–1 egg per tortilla, 1/2 pound sausage and 1 cup cheese per 10 tortillas. Though you can buy large burrito-size tortillas, I make mine with fajita size tortillas because that’s a better serving size for us. I think there’s about 1/2 cup filling in each burrito but you could certainly adjust the recipe to make bigger burritos if you have more of an appetite. :) These are a great breakfast alone, or can also be served with a piece of fruit or some yogurt. Enjoy!
one year ago: Strawberry Chocolate Chip Cookie Bars
two years ago: Asian Peanut Veggie Dip
three years ago: Avocado Egg Salad
four years ago: African Peanut Pineapple Stew
Freezer Breakfast Burritos
- 1/2 pound breakfast sausage
- 1 cup potatoes, shredded [from 1 large or 2 small russet potatoes]
- 10 eggs
- 1/3 cup loosely packed chopped fresh herbs, of choice – parsley, cilantro, dill, oregano, etc. – I usually use a combination or about 1 tablespoon [total] dried herbs
- freshly ground pepper, to taste
- 10 flour tortillas – I usually use fajita size but burrito size would work too–you may just need more filling
- 4-6 ounces shredded cheddar cheese
- Sriracha sauce, optional
In a skillet set over medium heat, brown sausage and discard almost all the grease. Return sausage to pan. Add potatoes and cook on low heat for 3-5 minutes, until translucent, then set aside.
Crack all the eggs in a medium bowl, then whisk in herbs and pepper. Add to another skillet set over medium-low heat, cooking until just set. It’s okay if the eggs are a little runnier than you might normally eat them since they will be cooked again in the microwave later.
Assemble the burritos by dividing the sausage and potato mixture between the tortillas, then topping with eggs and a little cheese. This should be about 1/2 cup filling per burrito. Drizzle some Sriracha over the cheese if desired, then roll burritos. Wrap in a piece of foil or Saran wrap, then place in a freezer safe gallon size ziptop bag. Freeze for up to 2 months, if they last that long! When ready to eat, remove wrapping and heat in a paper towel for 90 seconds-2 minutes. Eat immediately.
Enjoy homemade turkey sausage patties seasoned as you like. My version includes a little sweet [brown sugar], a little spicy [cayenne pepper], and a little herb [oregano]. Mmm!
When creating my 30 before 30 list last spring [and BOY am I running out of time…yikes!], I put homemade sausage on my list because I thought it was, ya know, hard or something. Umm, no. Not really. Well, maybe there’s something that makes real sausage legit… but this? It tasted pretty good to me. Pretty much like sausage. These sausage patties are sweet and savory with a lil bit of spice. You should definitely try this for your next fancy breakfast or brunch. I’m sure you’ll enjoy them!
one year ago: Quick & Healthy Pineapple Fried Rice
two years ago: Healthy Mexican Hot Chocolate Breakfast Bars
three years ago: Cream of Broccoli Soup with Cheese
four years ago: Pork Chops with Red Wine Sauce
Homemade Turkey Sausage Patties
- 1 pound ground turkey
- 2 tablespoons brown sugar
- 1 teaspoon dried oregano
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper – optional
- freshly ground black pepper to taste
- sea salt to taste
In a medium bowl, mix together all ingredients. Season with pepper and salt to your taste. Divide in half, then in half again, and in half again to form 16 pieces. Roll each piece into a ball, then flatten into small patties and place on a baking sheet. Cover and refrigerate for at least an hour if not overnight. When ready to serve, cook on the stovetop until no longer pink inside.
Seasoning amounts are VERY flexible. Adjust as desired–especially the cayenne pepper. Sausage patties can be frozen for another day if desired.
Fresh ginger, yogurt, and coconut oil make for a healthy tropical banana muffin that you won’t be able to resist!
Banana muffins… can you ever have enough recipes? I think not. These banana muffins aren’t your basic cinnamon/nut laced version. These banana muffins are tropical and healthy. Perfect for a dreary January morning, methinks. And the shredded coconut on top is just the start of the amazingness!
It’s honestly been a few months since I made these delicious muffins, so I don’t have one in front of me right now. Sad day! But I do remember just how wonderful these tasted. It’s only been recently that I’ve started to buy fresh ginger, and let me tell you… fresh ginger is just SO wonderful. It’s fragrant as you’re grating it, and then it adds a little extra burst of flavor with the bananas, coconut oil, and warm spices. These muffins are a nice way to escape on a lil vacation at breakfast or snacktime, even if it’s just an average winter weekday back at home. Enjoy!
one year ago: Cranberry Steel Cut Oats with Caramelized Pears
two years ago: Mexican Cornbread Pot Pie
three years ago: Lasagna Soup
four years ago: Whole Wheat Cornbread
Healthy Tropical Banana Muffins
adapted from A Hint of Honey
- 1 cup white whole wheat flour
- 1/2 cup whole wheat flour [could use all white whole wheat/all all-purpose]
- 1/4 cup all-purpose flour [could use all white whole wheat/all all-purpose]
- 2 teaspoons baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup vanilla yogurt [or plain yogurt/sour cream]
- 2 tablespoons brown sugar [may want to increase to 1/4 cup if using plain yogurt or sour cream]
- 1/4 cup coconut oil, melted and cooled
- 2 large eggs
- 2 teaspoons fresh grated ginger
- 1 teaspoon vanilla
- 2 large ripe bananas, mashed [about 1 cup]
- shredded coconut, for topping
Grease muffin pan with cooking spray or line with paper liners. Preheat oven to 375 F.
In a large bowl, whisk together flours, baking powder, cinnamon, and nutmeg. In a separate bowl, stir together yogurt, brown sugar, oil, eggs, ginger, vanilla, and bananas. Fold wet ingredients into the dry and mix until just combined.
Fill muffin cups 3/4 of the way full, then top with shredded coconut. Bake until golden, approximately 15-17 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5-10 minutes before removing to a wire rack to cool completely.
Store at room temperature in an airtight container for up to 3 days. Leftovers can be frozen for a later time.