Crustless Spinach Quiche

Spinach (Seaside Variety) from Bob’s Market

Spinach is a great cool season crop that can be planted now. A small row will provide plenty of spinach for recipes like this. You can also blanch and freeze spinach for use in recipes later.

Ingredients

• 1 tablespoon vegetable oil

• 1 onion, chopped

• 1 (10 ounce) package frozen chopped spinach, thawed and drained

• 5 eggs, beaten

• 3 cups shredded Muenster cheese

• 1/4 teaspoon salt

• 1/8 teaspoon ground black pepper

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.

2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.

4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Breakfast Pies

These tasty breakfast pies can be made ahead of time, and microwaved as needed. Kids love them, and they are finger food for the little ones on their way to school. The big guys love them too. Fix hash browns and gravy as side dishes. It will be a huge hit!

Ingredients

• 3/4 pound breakfast sausage
• 1/8 cup minced onion
• 1/8 cup minced green bell pepper
• 1 (12 ounce) can refrigerated biscuit dough
• 3 eggs, beaten
• 3 tablespoons milk
• 1/2 cup shredded Colby-Monterey Jack cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.
3. Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.
4. Bake in preheated oven for 18 to 20 minutes, or until filling is set.

Egg and Sausage Casserole

Maybe you're getting up early to enjoy an Easter sunrise service at your church, or perhaps you have company over for the weekend.  This casserole is great way to make a filling breakfast that is sure to please.

Ingredients

• 1 pound pork sausage
• 1 (8 ounce) package refrigerated crescent roll dough
• 8 eggs, beaten
• 2 cups shredded mozzarella cheese
• 2 cups shredded Cheddar cheese
• 1 teaspoon dried oregano

Directions

1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
3. Line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage. In a large bowl, mix beaten eggs, mozzarella, and Cheddar. Season the mixture with oregano, and pour over the sausage and crescent rolls.
4. Bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

Stuffed Croissant Breakfast Strata

Ingredients

• 6 -7 purchased croissants
• 8 slices bacon
• 1 cup chopped onion
• 1 cup chopped red and/or green sweet peppers or sliced, halved zucchini
• 1 cup sliced fresh cremini mushrooms
• 1 1/2 teaspoons dried basil, oregano or thyme, crushed
• 2 cups lightly packed, coarsely chopped fresh spinach
• 8 ounces colby and Monterey Jack cheese or American cheese, shredded (2 cups)
• 6 eggs
• 2 cups milk
• 3 tablespoons Dijon-style mustard
• 1/2 teaspoon ground black pepper

Directions

1. Preheat the broiler. Slice the croissants in half horizontally. Arrange croissant halves, cut sides up, in a single layer on an extra--arge baking sheet. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until light brown. Set aside.
2. In a very large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside.
3. Cook onion, sweet peppers, mushrooms, and basil in hot bacon drippings about 5 minutes or until vegetables are almost tender, stirring occasionally. Add spinach; stir until wilted and well coated. Transfer onion mixture to a colander set in sink; drain. Stir in bacon. Set aside.
4. In a greased 3-quart rectangular baking dish, arrange croissant bottoms, cut sides up, in a single layer, overlapping slightly. Sprinkle cheese over croissants. Spoon onion mixture over cheese; add croissant tops, cut sides down.
5. In a large bowl, beat eggs with a rotary beater; beat in milk, mustard and black pepper. Carefully pour egg mixture over strata; gently press down on croissants. Cover and chill in the refrigerator for 8 to 24 hours.
6. Uncover strata. Let stand at room temperature for 30 minutes. Bake, uncovered, in a 325 degree F oven for 50 to 55 minutes or until a knife inserted near the center comes out clean and strata puffs up, covering with foil the last 15 minutes of baking time to avoid overbrowning. Remove from oven. Let stand for 10 minutes before serving. Serve warm. Makes 10 to 12 servings.

Rise and Shine Casserole

Getting up early for a sunrise service on Sunday?  Looking for something to do with leftover Easter ham?  Have a ton of family spending the night, and you need breakfast fast?  Give this recipe a shot!

Ingredients

• 8 frozen hash brown patties
• 4 cups shredded Cheddar cheese
• 1 pound cooked ham, cut into cubes
• 7 eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard

Directions

1. Preheat oven to 350 degrees. Grease a 9x13-inch baking dish.
2. Arrange hash brown patties on the prepared baking dish. Sprinkle Cheddar cheese and ham over patties.
3. Beat eggs, milk, salt, and mustard in a large bowl using a whisk; pour over ham. Cover baking dish with aluminum foil.
4. Bake in the preheated oven for 1 hour. Remove foil and bake until edges are golden brown and a knife inserted in the center comes out clean, about 15 minutes more.

But wait!  This recipe can also be tweaked by adding a ton of other ingredients like chives, mushrooms, and other veggies.  Don't have hash browns?  Substitute with toast, bagels, or other goodies.

Spanish Potato Omelet

Ingredients

• 1/2 cup olive oil
• 1/2 pound potatoes, thinly sliced
• salt and pepper to taste
• 1 large onion, thinly sliced
• 4 eggs
• salt and pepper to taste
• 2 tomatoes - peeled, seeded, and coarsely chopped
• 2 green onions, chopped

Directions

1. In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.
2. Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.
3. Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.
4. Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onion and serve warm.