Well, here it is, the inaugural post to my new food blog. I’m opening the site with a favorite special breakfast recipe adapted from a recipe by The Parish House Inn B&B in Ypsilanti, Michigan. The quiche pictured included sautéed spinach, red peppers and onions with some provolone cheese and pork sausage, but the recipe behind the cut was also outstanding! That’s the best part — you can add ANYTHING to this super simple recipe.

The secret? My beloved Reduced Fat Bisquick.

This also settles great overnight and the slices make a great quick breakfast for busy mornings.

INGREDIENTS:

• *3/4 cup Bisquick mix
• *3/4 cup milk
• *3 eggs
• *1/4 cup mayonnaise
• *2 tablespoons mustard
• *1 cup cheese, shredded (I used marble jack because it’s what I had; original recipe calls for cheddar, and I imagine swiss would be awesome too)
• 1 cup diced ham
• 1 small green pepper, chopped finely
• 1 small shallot, chopped finely (or substitute 1/4 small onion)

1. Preheat oven to 350 degrees.
2. Coat a 9-inch pie pan with cooking spray.
3. Place ham, green pepper, shallot/onion and cheese in pie pan; mix together. Reserve a little cheese to sprinkle on top.
4. Blend together eggs, milk, Bisquick, mayo and mustard until combined, then for one minute. The mixture will seem impossibly runny. You will be sure you did it wrong, because there’s no way something this runny could become solid. It just can’t! Trust me, you did it right. Pour over ham and cheese.
5. Bake for 40–45 minutes minutes, or until puffy and knife inserted in center comes out clean. *Check it often after 40 minutes. Sprinkle remaining cheese on top for last few minutes.
6. Let stand for 5 minutes. Serve!! (Or, if you’re like me, wait for it to cool down, cover with plastic wrap and pop in the fridge and *voila!* breakfast for at least the next couple days.)

*Base ingredients. Any combination of veggies and meat can be added to this mix.