Asparagus and Turkey Bacon Quiche

This was my first quiche and I have to say I like quiche!  It's such an easy and portable breakfast food too.  I made this for a work potluck and it was devoured!  I loved the combination of asparagus and bacon, but you could use ham and broccoli, asparagus and tomatoes, chicken and roasted red pepper-whatever you're feeling!

Asparagus and Turkey Bacon Quiche

source: Allrecipes, slightly adapted by Amy's New Kitchen
serves 8 per quiche, makes 2 full quiche!  :)

Ingredients:

• 2 unbaked deep dish pie shells
• 1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
• 10 slices turkey bacon
• 1/4 cup diced green onions
• 5 eggs
• 1 1/2 cups half-and-half
• 1/4 tsp ground nutmeg
• salt, to taste
• pepper, to taste
• 2 cups shredded colby & monterrey jack cheese

Preheat oven to 400.  Pre-bake pie crusts for 10 minutes.


Blanche asparagus by placing in a microwave safe container in a single layer and just covering with water.  Cook on high for 2 minutes.   Remove from water and set aside and let cool.


Cook bacon in a skillet until browned.  Cut into smaller pieces and set aside.


Place asparagus, bacon pieces, and green onions evenly between the 2 pie shells.  Sprinkle cheese on top.  In a bowl beat together eggs, half & half, nutmeg, salt and pepper.  Pour egg mixture evenly on top of cheese.


Bake uncovered for 30-40 minutes until egg mixture is firm and set.  Make sure to check with a toothpick.

This was such a pretty quiche and plates really nicely.  I loved all the colors and flavors in it.  I would highly recommend it if you're feeding a group!

Wheat Buttermilk Waffles

I'm becoming a huge Alton Brown fan.  Every recipe that I've tried of his is delicious.  And this one really makes me happy.  It's so good, so easy and the batter doesn't stick to the waffle iron.  Bonus!

Basic Waffles

source: Alton Brown, Food Network
servings: 5 Belgian waffles

Ingredients:
1 cup all-purpose flour
1 cup whole-wheat flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp sea salt
3 Tbsp sugar
3 whole eggs, beaten
4 Tbsp unsalted butter, melted
2 cups buttermilk, room temperature


Preheat waffle iron.


In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and add the buttermilk last.  Combine the wet ingredients with the dry and stir until combined.  Let sit for 5 minutes.


I like to spray some oil onto the iron using my oil pump filled with olive oil.  Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve. 

These waffles are nice and crunchy on the outside, and soft and fluffy in the middle.  I think I would rather stay in and cook these waffles than eat out at most breakfast places.  Alton Brown-you're my hero.

Individual Egg Muffins

I wanted to find a recipe that is easily served, for people on the go, and that doesn't require extra serving utensils or plates.   Kalyn has a fantastic egg muffin recipe that was exactly what I had in mind.  These are so fun and easy-I will be making different variations of this breakfast treat and hopefully come up with some great creations.

Individual Egg Muffins

source: Kalyn's Kitchen, slightly adapted by Amy's New Kitchen
Serves: 12 muffins

Ingredients:
12 Eggs
2 tsp Rosemary
2 tsp Thyme
2 tsp Garlic
3/4 tsp Sea Salt
5 Green Onions, thinly sliced
4 oz Extra Sharp Cheddar Cheese, shredded
Veggies - use any veggies you like.  I used shredded potatoes, pre-cooked on the stovetop


Preheat oven to 350º.  Line 12 muffin cups with 2 paper liners each.  Spray the liners with nonstick cooking spray.


Layer the muffin cups with potatoes on the bottom, green onions, whichever other veggies you choose, and the cheese until the cups are about 2/3 full.  Break the eggs into a measuring bowl or small pitcher with a pour spout.  Add the spices and beat well.  Pour the eggs evenly into each muffin cup until the cups are about 3/4 full.  Bake 25-30 minutes or until the muffins have risen and are set to the touch.

Kalyn also gives a little tip that the egg muffins will keep for a week in the refrigerator without freezing.  But they can also be frozen and reheated as well.  For best results-thaw them in the fridge before reheating.  Microwave to reheat.

Herb Roasted Potatoes

I love those little cubed potatoes they have at some breakfast restaurants.  Le Peep is one I can think of where I can't leave a potato behind!  I like making my own because you can make them a little spicier than restaurants usually do.  These are a bit spicy, not overly so, and delicious with breakfast, lunch, or dinner. 

Herb Roasted Potatoes
Recipe adapted from this recipe at Allrecipes.com
Serves 6

Ingredients:
4 large potatoes, peeled and cubed
1/8 cup olive oil
1 Tbsp minced garlic
1/2 tsp basil
1/2 tsp dill weed
1/2 tsp oregano
1/2 tsp parsley
1/2 tsp crushed red pepper flakes
1 tsp salt

Preheat oven to 450 degrees.  Mix oil and all spices together in a large sized bowl.  Add peeled and cubed potatoes and mix until potatoes are completely coated with oil mixture.  Add more oil if necessary.  Place potatoes in a single layer on a baking sheet and bake for 10 minutes.

Take potatoes out and increase oven temp to 475 degrees.  Turn potatoes over and continue cooking for an additional 10-15 minutes until nicely browned.  I recommend flipping one more time if you have to cook them longer than 10 minutes.

Sausage, Egg and Hash Brown Bake

I find something comforting about a hot breakfast casserole in the morning.  And nothing fits that bill like a good, classic sausage bake on my breakfast table (or better yet-breakfast in bed) and a hot cup of coffee to go along with it!  The only problem with them is that most recipes I've come across use sour cream.  An ingredient the husband does not like.  I needed to use up the fresh hash browns that I had bought-so I was off to the great wide internet to find a recipe that he would enjoy too.  I came across this recipe at Allrecipes.com and it is fantastic.  Classic, flavorful and feeds plenty.  Perfect.

Sausage, Egg and Hash Brown Bake

Original recipe from Allrecipes.com, slightly adapted by Amy's New Kitchen
Serves 8

Ingredients:
1 package (2lbs) frozen hash browns, thawed (or 1 pkg fresh hash browns)
1 Tbsp canola oil
1 lb breakfast sausage
1 shallot, finely diced
9 eggs
1/2 cup milk
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp salt
1 tsp freshly cracked black pepper
12 oz cheddar cheese, shredded



Heat a skillet over medium heat and add 1 Tbsp oil.  When hot add 1/2 the hash browns and cook until slightly crisp.


Preheat oven to 350 degrees F. Grease a 9x13 baking dish. Place the crisp hash browns in the bottom of the baking dish, then add the rest on top. 


In that same skillet over medium heat cook the sausage and shallot until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt and pepper, and pour over the potatoes. Layer with 1/4 of the cheddar cheese, the sausage mixture, and then top with remaining Cheddar cheese. Cover with aluminum foil. 


Bake for 1 hour. Remove cover; return casserole to the oven and bake until cheese turns slightly crisp, about 5-10 minutes. Let stand for 5 minutes before serving. 

The cheese comes out crunchy and delicious, while the layers underneath hold such a nice flavor that you can't even wait to take your next bite.  This was chowed down by my 8 year old nephew-so it has to be good!  ;) 

Cheesy Egg Bake

This is my go-to breakfast bake.  I love it.  There are so many variations that you can do with it too, which is another reason to love it.  It is simple, tasty, and makes your kitchen smell amazing when it's cooking.

Cheesy Egg Bake
Serves 8


Ingredients
12 eggs
1/3 cup low-fat sour cream
8 oz fully cooked ham, diced
1 small bell pepper, chopped
1/2 medium yellow onion, chopped
3/4 cup chopped tomatoes
1 small can diced green chiles
8 oz monterey jack, shredded
8 oz medium sharp cheddar, shredded
Salt
Pepper


Preheat oven to 400 degrees.  Beat eggs and sour cream with whisk until blended.  Pour egg mixture into greased 9x13" baking dish and bake for 10 minutes.  (Until eggs are starting to set.)


While that is baking-sweat bell pepper and onions in a skillet on medium-high heat until onions are soft.


When eggs have cooked 10 minutes, remove from oven and reduce heat in oven to 325 degrees.  Sprinkle tomatoes, ham, diced green chiles and bell pepper and onions on to the eggs.  Add salt and pepper to your liking.  Cover with the shredded cheese and continue baking for 30 more minutes.


Substitutions you can make:
-Sausage for ham (add it before you add the bell peppers and tomatoes to your skillet.  Cook until slightly browning-add bell peppers and onions and cook until sausage is fully browned - drain)
-You can use a can of Rotel tomatoes instead of fresh-just be sure to drain them first
-Any of your favorite cheeses can be used.  I usually use what we have on hand.  Today-it was Monterey Jack and Cheddar.