This is a great recipe for an easy dinner or a nice brunch (especially in the mini version). These are also great to take on trips (they can be refrigerator) for an easy lunch in the car.
Ingredients
8 slices bacon (I just use crumbled bacon from a bag and pour it in till it looks good)
1 small onion, chopped
4 eggs
2 tablespoons milk
2 tablespoons flour
1 teaspoon dried parsley
¼ teaspoon dried thyme
Salt and pepper to taste
1 (9inch) unbaked pie crust (or 2 cans crescent rolls)
¼ cup shredded mozzarella cheese
½ cup shredded cheddar cheese
Directions
1. Preheat oven to 350 degrees F
2. Place bacon in large skillet to cool till done and drain (this step is only needed if you are using bacon strips)
3. Sauté onion till soft
4. In a large bowl, beat together eggs, milk, flour, parsley, thyme, salt, and pepper. Add bacon, onion, mozzarella, and cheddar – mix well.
5. If using pie crust: Pour into pie crust.
6. If using crescent rolls: Either form rolls into a pie crust OR flatten out the rolls and pinch together each of the seams. Cut circles with a small wine glass or biscuit cutter. Press circles into greased mini muffin pan and fill with 1 tps of egg mix.
7. Bake in preheated oven for 45 min (or 20-25 min for mini quiches) or until lightly brown on tip and firm in the middle.
Servings: 48 mini quiches or 8 servings of the large pie crust.
sef
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Sour Milk Muffins
Have soured milk? Want an easy muffin recipe for the unexpected overnight guest? Want a recipe you can add anything to or top with a crumble? Then this is for you! Even if you don't have soured milk you can either use buttermilk or add some lemon juice to regular milk.
INGREDIENTS:
2 c. flour
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/4 c. soft shortening
1 egg
1 c. sour milk or buttermilk
Optional Fillers:
Blueberries
Chocolate chips
Optional Topping:
¼ cup brown sugar
½ cup flour
1 tsp cinnamon
Pinch salt
¼ cup butter
DIRECTIONS:
1. Sift dry ingredients together into mixing bowl.
2. Add shortening, egg and sour milk or buttermilk.
3. Mix together with pastry blender or blending fork - using a "cutting in" motion at first to divide shortening into small pieces (about 8-10 strokes).
4. Then stir in circular motion with blender just until flour is moistened and ingredients blended. The batter will look lumpy.
5. Mix topping together – cut in butter.
6. Fill greased muffin cups 2/3 full.
7. Top with topping – kinda push into the mix to make it stay when baking.
8. Bake 20-25 minutes (8-10 minutes for mini muffins) at 400 degrees until golden brown.
9. Serve hot with butter and jam, or any desired spread.
10. Makes 12 medium-sized (24 mini) muffins.
INGREDIENTS:
2 c. flour
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/4 c. soft shortening
1 egg
1 c. sour milk or buttermilk
Optional Fillers:
Blueberries
Chocolate chips
Optional Topping:
¼ cup brown sugar
½ cup flour
1 tsp cinnamon
Pinch salt
¼ cup butter
DIRECTIONS:
1. Sift dry ingredients together into mixing bowl.
2. Add shortening, egg and sour milk or buttermilk.
3. Mix together with pastry blender or blending fork - using a "cutting in" motion at first to divide shortening into small pieces (about 8-10 strokes).
4. Then stir in circular motion with blender just until flour is moistened and ingredients blended. The batter will look lumpy.
5. Mix topping together – cut in butter.
6. Fill greased muffin cups 2/3 full.
7. Top with topping – kinda push into the mix to make it stay when baking.
8. Bake 20-25 minutes (8-10 minutes for mini muffins) at 400 degrees until golden brown.
9. Serve hot with butter and jam, or any desired spread.
10. Makes 12 medium-sized (24 mini) muffins.
Banana Bread
As you can tell - Lee and I (I being Sarah) are in the cooking/baking mood as of late. :-D
Not a unique recipe, but a great standby. I always feel so resourceful when I make banana bread since I am using something up that would otherwise have to be tossed.
Ingredients
1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
Directions
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
NOTE: If you are at all like me you never have buttermilk on hand. No fear! Substitutes for buttermilk are as follows: mix 1 1/2 teaspoons lemon juice or white vinegar and enough milk to make 1/2 cup, or substitute 1/2 cup plain yogurt, or 1/2 cup sour cream. I used a little less then the 1/2 cup sour cream and added a little milk.
Not a unique recipe, but a great standby. I always feel so resourceful when I make banana bread since I am using something up that would otherwise have to be tossed.
Ingredients
1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
Directions
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
NOTE: If you are at all like me you never have buttermilk on hand. No fear! Substitutes for buttermilk are as follows: mix 1 1/2 teaspoons lemon juice or white vinegar and enough milk to make 1/2 cup, or substitute 1/2 cup plain yogurt, or 1/2 cup sour cream. I used a little less then the 1/2 cup sour cream and added a little milk.
Huevos Rancheros
This is a favorite Saturday morning brunch at our house, bringing a little So-Cal flavor to Virginia!
Ingredients
1 lg. onion
1 clove crushed garlic
1 Tbs oil
1 24-oz. can chopped tomatoes
1 cup water
3 Tbs minced canned green chilies
2 chicken bullion cubes
¼ tsp oregano
Preparation
Sauté onion and garlic in oil till tender. Add remaining items, bring to boil; simmer, covered, for 30 minutes. Cook eggs over low heat, covered, for 5 minutes. Serve over corn tortillas and top with cheese and avocados.
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