Change up your quiche routine with a crispy hash brown crust baked in a cast iron skillet. Fill it up with broccoli, cauliflower, eggs, and cheese or any of your favorite quiche add-ins for a great way to start the day.
This post is a bit delayed but better late than never! While in LA Kate requested that I make a quiche one day for breakfast which was perfect because I had been wanting to try out a hash brown crust. Since my nephew Luke loves broccoli I knew I had to incorporate that into the quiche as well, which lead to the creation of this broccoli and cauliflower quiche with a hash brown crust! Instead of baking it in a pie pan, the quiche is baked and served in a cast iron skillet. Food is more appealing when presented in a cast iron skillet, don’t you think? If you don’t have a cat iron, use an oven-safe skillet or a 10-inch spring-form pan.
One year ago: Hot Oat & Quinoa Cereal
This hearty breakfast casserole is easy to prepare and will completely satisfy with sausage, eggs, cheese, bell peppers, and a crouton base.
My laptop computer has been on the fritz lately. More than half of the time it freezes up doing even the simplest tasks such as opening Word. (Imagine my annoyance trying to work on this post.) I’ve scanned, rescanned, and cleaned out some files but nothing has helped. Granted it is pushing 7 years old but it spent 2 of those years not connected to the internet. That had to save it a little bit right? Either way, I have a bad feeling it is on its last leg and have begun baking up all the important files. I don’t think I could handle a scare like that after my USB incident.
Anyway, I am sure what you are really interested in is this breakfast casserole. It has the works for making up my favorite kind of breakfast casserole: sausage, egg, cheese, and bell peppers. Be aware the you must prepare it the night before and takes about an hour to cook, which is unsuitable for most weekday breakfasts, but perfect for weekends, brunch or even breakfast for dinner!
Want a warm breakfast treat or dessert without leftovers? This microwavable single-serving bread pudding is customizable to your cravings and ready in under 5 minutes.
I may not pay attention to college basketball with the dedication that I do to college football but I do enjoy a good March Madness! Although I find it almost pointless to watch more than the last 10 minutes, it is entertaining to fill out a bracket and then watch it unfold. Unfortunately Ohio State didn’t make it out of the first round, but I have faith in the remaining Big Ten teams. With one already in the Final Four, tonight will determine whether or not two more teams will join the ranks.
What does basketball have to do with this bread pudding? Absolutely nothing. Unless of course you stay up too late watching a game and need a quick, hot breakfast in the morning. Make it your own by mixing in your favorite things. I added chunky peanut butter and strawberry jam for a PB+J version and topped it off with a scoop of ice cream for dessert. Bread pudding is not only acceptable for breakfast but also dessert!
One year ago: Strawberry Stuffed Cupcakes
When the craving for a scone hits but you don’t want to bake an entire batch, why not just make one? This single serving scone recipe can be any flavor you desire and only takes 15 minutes.
Other than the joys of trying new recipes and meeting like-minded-food-obsessed people, I’ve really enjoyed how food blogging has conquered more than one enemy. By enemy I am referring to food that I dislike, or disliked in this scenario. The newest victory? Scones.
I’ve always considered scones to be dry, dense, crumbly versions of a biscuit or muffin because that’s what my experiences have reflected. Since I do not like coffee, their appeal was lessened further by the inability to soften them by soaking in coffee. No thanks, I’ll take the muffin please. But all the while I have seen several scones recipes that have sounded absolutely amazing, if only they were of a different consistency from what I assumed all scones to be.
One day I stumbled upon a single serving scone recipe and knew it was time to finally make one for myself. If it proved to be as disappointing as always, at least only one would go to waste. But as you can already guess that did not happen. It should not have been surprising to me that I enjoyed this homemade scone immensely despite previous lack luster experiences with purchased scones. Not only do most things taste better homemade (such as homemade pita), the same experience had already occurred with meringue and macarons. Why not scones? This single serving scone was crunchy on the outside and soft on the inside, just like a fresh biscuit but with more flavor. I have seen the light.
What is your favorite scone flavor/recipe? I have some catching up to do!
Two years ago: Banana Bread French Toast
Looking for a recipe to repurpose those St. Patrick’s Day leftovers? Try this corned beef breakfast hash made with rutabaga or potatoes. Cures hangovers too ;-).
If for some strange reason you have leftover corned beef from yesterday and want to figure out an alternative to stuffing it into a sandwich (don’t get me wrong that’s a great option) then pay attention! You can turn those leftovers into a whole new meal. Whether you used my slow cooker recipe that I shared yesterday or another, any leftover starch (potatoes or rutabaga), corned beef, and cabbage and be used to make this breakfast hash. It may also serve as a cure if you got a little too crazy with the green beer yesterday.
One year ago: Hoisin Glazed Corned Beef with Colcannon
Happy Mardi Gras! Start the celebration with these whole wheat cinnamon rolls, cinnamon pecan filling and cream cheese icing. Decorated like a king cake with green, purple, and yellow sprinkles and a hidden plastic baby.
With the coming of yet another snow storm, I figured many of you were in need of a sweet comforting breakfast option today. Even in east TN the temperature dropped 40 degrees in less than 24 hours and there were even snowflake sightings. I think Florida is yet again the only state to be spared the wrath of the polar vortex.
One year ago: Banana Bread Cinnamon Rolls
I may be cooking for 3 these days but I still find plenty of opportunities to whip up single serving recipes, especially when it comes to more gluttonous things such as peanut butter snickerdoodles. However most of the time I make single serving recipes for breakfast or lunch. I don’t think my parents would enjoy watching me prepare and then eat a single-serving dinner, leaving them to fend for themselves.
While preparing these eggs, my dad commented that he never makes something this fancy for breakfast. I had to laugh because it is actually deceptively fancy. After preparing the shallot and fresh herb topping the hardest part is making sure you don’t bake the eggs for too long. It’s no fun if the yolks arn’t runny! Unless of course runny yolks gross you out, then this breakfast is definitely not for you. As for me? Pass the toast so I can scoop up that golden deliciousness! (And don’t worry, I made my dad some as well.)
Two years ago: Birthday Cake Oreo Cheesecake Cookies
All of this (f)unemployment gives me plenty of time to not only apply for jobs, workout, and cook, but also to keep track of food holidays. Priorities, right? Today happens to be National Banana Bread Day so for Single Serving Sunday I made a mini loaf of banana bread. One small banana is all you need and it is first caramelized before being mashed and mixed into the batter along with some chopped walnuts. The richer flavors of this mini loaf produced by the caramelization may have you wishing for a full-sized one.
Have you heard this nonsense that TN may no longer observe daylight savings time? It has been proposed that after the clocks advance this spring, to never change them again in the state of Tennessee. At first I heard that the entire state was going to be in Eastern time which made absolutely zero sense since most of the state resides in Central time – thankfully that was wrong information. But either way I don’t like the idea. TN borders so many states that it undoubtedly would cause problems for cities (such as Memphis) on the edges. However I would be okay with a nation-wide end to daylight savings. No more winters with 4:30 pm sunsets? Sounds fantastic to me.
This quiche was actually made the morning after all that snow hit east TN. I figured it was a good opportunity to make my parents breakfast and actually beat my dad to the punch because he had the same idea, but I woke up earlier. I decided to let him cook breakfast on Valentine’s Day instead.
Two years ago: Crispy Parmesan Green Beans
I should’ve declared this week “Dad Recipe Week” because this is the third recipe I have shared that came from my Dad. Originally these were made with sour cream, but as you know I like to use Greek yogurt whenever I have the chance so these waffles changes from sour cream waffles to Greek yogurt waffles! And then I found some frozen cranberries in my freezer and decided to toss some of those in as well.
ALso, I have discovered the secret to packing up breakable items: just break them before you pack them and throw them away! I’m not seriously doing this on purpose but I have already broken one pyrex measuring cup and two decorative drinking glasses (there goes two of my smoothie cups for pictures). Guess that’s three less things I have to pack, although sadly those were some of my thicker glass items. Figures.
One year ago: Salted Nutella Peanut Butter Thumbprint Cookies
Two years ago: Homemade Pizza Sauce