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I really do love to cook breakfast but so far the battle between sleeping later and getting up early and cooking is not going so well. Ha! Who am I kidding? There’s no battle, I squeeze every single sleepy minute I can each and every morning!
I am embarrassed to admit my school children eat a cold or previously frozen meal six out of seven mornings. And the only reason they get one morning is because my in-laws make breakfast for our entire clan on Saturdays. And I mean full scale breakfast—bacon, eggs, biscuits, gravy, cinnamon rolls—yep, it’s a small price to pay for those 7 a.m. wake up calls every single Saturday.
However, I do love to make breakfast recipes. I usually get to flex my culinary muscles for the occasional brunch and our annual Christmas breakfast for the Collier clan. (And, yes, we really do qualify as a clan. My husband is Child #7 of 8, so there’s a ton of us. Okay more like 52, I think.)
The Happy Housewife hosted a hot breakfast challenge and I really, really wanted to participate but um.. well I did mention I’m not much of a morning cook? Example, this morning the youngest and I had bacon and eggs at 10 a.m., now there’s a good time for breakfast!
So here’s my husband’s favorite breakfast quiche. I honestly do have a goal of finding recipes I’ll be able to make ahead and freeze. At least then I can serve a healthier-homemade version of those ‘previously frozen’ meals.
HASHBROWN BREAKFAST QUICHE
5 large eggs
½ c. milk
3 c. frozen shredded hash browns, thawed
1/3 c. onions, finely chopped
1½ c. sharp cheddar cheese, shredded, divided
4 – 6 slices bacon, cooked and crumbled or ½ c. real bacon bits
½ tsp. salt
¼ tsp. pepper
Preheat oven to 350°. Beat together eggs and milk in medium bowl, stir in potatoes, onions, salt and pepper. Stir in one cup of the cheese and half of the bacon. Pour into a greased 9” pie plate. Bake 25-30 minutes or until center is set (I usually have to bake mine 35-40 minutes). Sprinkle remaining bacon and ½ c. cheese over top, continue baking 3-4 minutes or until cheese is melted.
For more great recipes head over to The Grocery Cart Challenge.
I am embarrassed to admit my school children eat a cold or previously frozen meal six out of seven mornings. And the only reason they get one morning is because my in-laws make breakfast for our entire clan on Saturdays. And I mean full scale breakfast—bacon, eggs, biscuits, gravy, cinnamon rolls—yep, it’s a small price to pay for those 7 a.m. wake up calls every single Saturday.
However, I do love to make breakfast recipes. I usually get to flex my culinary muscles for the occasional brunch and our annual Christmas breakfast for the Collier clan. (And, yes, we really do qualify as a clan. My husband is Child #7 of 8, so there’s a ton of us. Okay more like 52, I think.)
The Happy Housewife hosted a hot breakfast challenge and I really, really wanted to participate but um.. well I did mention I’m not much of a morning cook? Example, this morning the youngest and I had bacon and eggs at 10 a.m., now there’s a good time for breakfast!
So here’s my husband’s favorite breakfast quiche. I honestly do have a goal of finding recipes I’ll be able to make ahead and freeze. At least then I can serve a healthier-homemade version of those ‘previously frozen’ meals.
HASHBROWN BREAKFAST QUICHE
5 large eggs
½ c. milk
3 c. frozen shredded hash browns, thawed
1/3 c. onions, finely chopped
1½ c. sharp cheddar cheese, shredded, divided
4 – 6 slices bacon, cooked and crumbled or ½ c. real bacon bits
½ tsp. salt
¼ tsp. pepper
Preheat oven to 350°. Beat together eggs and milk in medium bowl, stir in potatoes, onions, salt and pepper. Stir in one cup of the cheese and half of the bacon. Pour into a greased 9” pie plate. Bake 25-30 minutes or until center is set (I usually have to bake mine 35-40 minutes). Sprinkle remaining bacon and ½ c. cheese over top, continue baking 3-4 minutes or until cheese is melted.
For more great recipes head over to The Grocery Cart Challenge.
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