If you need something quick and easy *and low carb* that you can make ahead for breakfast, give this a try! It’s a favorite in my home and you can change-up the ingredients! I’ll use whatever I have on hand! Spinach, bell peppers, mushrooms, bacon, sausage and extra cheese, go wild! 😁😁
- 3 eggs
- 3 egg whites
- 3 cups baby spinach
- 1/4 cup onion, chopped
- 1 tsp garlic minced
- 1/4 cup milk
- 12 slices deli ham or turkey
- salt and pepper to taste
- 1/3 cup shredded mozzarella cheese (cheddar is yum too!)
1. Preheat the oven to 375F and spray a muffin tin with non fat cooking spray.
2. Spray a saute pan with cooking spray and saute the onions until they become translucent. Add the spinach and garlic and continue to saute until wilted. Remove from heat.
3. In a large mixing bowl, whisk together the whole eggs, egg whites, milk, salt, and pepper until frothy. Stir in the spinach mixture and cheese.
4. Push the ham into each muffin hole by gently pressing it in the bottom so the ham creates the crust for the quiche. Try to make sure the ham isn’t sticking to far over the edge or it will burn during cooking.
5. Pour the egg mixture into each muffin hole and cook for 20 minutes or until the egg is cooked through and becomes fluffy.
6. These are great warm or cold and will keep well in an airtight container in the refrigerator.
There will be no conversation, just go to your kitchen and make this. NOW!!!! Thank me later!
- 2 cans of crescent rolls (you can use biscuits too)
- Cheese (Whatever type you like, I used velveeta)
- 12oz or 16oz package of bacon, cooked
- flour for dusting (optional)
- jar of jalapenos
- Preheat your oven to 375 degrees. Spray a baking sheet with non-stick cooking spray or line your baking tray with parchment paper. Lightly flour your work surface if you don’t want any crescent roll stickage.
- Unroll one can of crescent rolls (or 1/2 can of biscuits) on your work surface. Using your hands or a rolling pin, press the seams together and lightly press & stretch a little into a nice rectangle. Add a layer of cheese (I like a pretty thick layer, & I use Velveeta because I love how it melts) & then add your layer of bacon and jalapenos. Unroll the remaining can of crescent rolls on top & press all the seems together both on top and all around.
- Using a pizza cutter or a knife (I prefer a pizza cutter) slice into squares. Place the entire thing on your baking sheet using a large spatula, working in batches if you need to. Lay all the squares right beside each other, just as they were before you sliced it. You want all the cut seams to be touching so that your cheese doesn’t leak out.
- Bake for 12-15 minutes, or until the top of the crescent rolls are lightly browned. Remove from the oven & cool on a wire rack for 3-5 minutes before digging in. The crescent squares will pull right apart. Serve & enjoy!
I’m bringing this appetizer to the Fiesta Friday #64, hosted by the Amazing A because they are so so so delicious! I know they’ll go fast! Thank you to the wonderful hosts!! ,Ginger & Bread and Safari Of The Mind.
OK! Firstly, there is no such thing as imperfect bacon! Bacon is a divine fruit of the universe! I love bacon in any form… plain bacon, peppered bacon, brown sugar and cinnamon bacon, Canadian bacon *we’ll just let that one slide one time*, candied bacon, burnt bacon and I could go on!.. And I will! …Hot bacon, cold bacon, fell on the floor but I’ll eat it anyway bacon 😂😂😂😂 OK I’ll stop now…
I’m sure you’ve probably seen the new craze on the internet about boiling your bacon *gasp!* I was so on the fence about that, but I said to myself ” SELF, if this method produces bacon as an end result, then it could never be wrong!”
So I’ve given it a try andddd its fabulous! The fat renders beautifully *you better save it for some fried chicken!! High five!!!*… the bacon crisps up perfectly and the color is even! If you’re a floppy bacon lover, this might not be for you, but who are we kidding, it’s BACON!
Here’s how to make it, make a single layer of bacon in your pan, don’t overcrowd those precious babies! Put in just enough water to cover them, *you know, a little bird bath action, don’t pretend you have no idea what that is! I’ve got my eye on you!*
Put the pan over a high heat until it starts to boil, then lower to a medium heat. When the water starts drying up go to a low heat and then flip until you get that beautiful color! Easy peasy!
Today I made my favorite breakfast! I deserved it after a super trying week! My lovely girl, Hailey, fell and hit her mouth pretty hard and now her front tooth is a little wiggly! * I’m so not ready for the missing tooth pictures yet*. So instead of making my usual waffle breakfast on a Sunday morning, I decided to make blueberry pancakes because they would be easier on her sore mouth * poor thing* 😦
Luckily I still had some blueberries left from our last adventure to the Santa Barbara Blueberry Fields. We go every year and fill a couple buckets and I freeze a some baggies so I can have them throughout the year! It’s so beautiful there and they don’t use pesticides! They even encourage you to eat your fill while you’re filling your bucket! 🙂
We always try to see who can find the biggest berries and as usual, I won!! yessss!