Okay, this recipe doesn’t make me terribly clever. Plenty of people have done this before, but boy do I feel like a genius for trying it and succeeding.

This was actually an improvisation on my part, but it worked out really well. When a local silicone cooking tools manufacturer had their outlet sale they had a bunch of pieces on sale for $1 apiece, and one of the goodies I got was this silicone tart pan. I’m sure you could do the same thing using a regular pie pan.

INGREDIENTS:

• 1 can Reduced Fat Crescent Rolls
• 4 eggs, beaten
• Splash of cream or half & half
• Handful of cheese (I used leftover pepperjack)
• Sautéed leftover veggies. I had some spinach, a few mushrooms, half a small onion and half a yellow bell pepper.

(I know, this is a pathetic excuse for a “recipe”, but it’s what I did.)

Preheat your oven to 375º.

First, open up your crescent rolls and spread them across the bottom of your pan. If your pan’s as wide and shallow as mine, you’ll end up with some holes. These will mostly puff up upon cooking, so don’t worry about it.

Bake for 10-15 minutes, until it starts to get golden. While it’s baking sauté your veggies in olive oil or butter, adding herbs, salt and pepper to taste.

The crust was hardly even or perfect, but it was good enough for me. (I might have been disappointed if we were having company.

Next, spread the veggies over the crust and pour your eggs over them. It may flow over the crust; don’t worry about it. Top with shredded cheese.

Bake in the oven until the eggs are firm and the cheese is browned, checking often. If the eggs aren’t cooking evenly, mix them a bit with a fork to get the cooked eggs to mix with the liquidy eggs. Mine took an almost unreasonable amount of time to set, but once it finally did, it was absolutely delicious.

I still prefer my Classic Crustless Bisquick Quiche for leftover veggies, but this was a fun variation that gave us grab-n-go breakfast for the first half of the week!

This morning my husband ad I had very different ideas about what sounded good in our breakfast scrambles, so I decided to make two.

Mine, the one on the left, was featured egg whites, mushrooms, onions, ham and green peppers with Laughing Cow French Onion cream cheese melted in. My husband’s scramble is made with whole eggs, onion, green pepper, broccoli, ham and cheddar.

As usual, I sauté the vegetables separately to get the most flavor and spice the eggs with white pepper and Penzey’s Parisien Herbs. Multigrain toast with some Stover’s Cranberry/Raspberry Jam from the Oak Park Farmer’s Market rounded out my meal; his is spread with McCutcheon’s Pear Butter.

Add some carrot-banana nectar for him and some orange-pineapple juice for me in our new Star Trek glasses from Burger King and it was an awesome breakfast. Nothing terribly exciting, but maybe you’ll get some ideas for your breakfast.

If you’ve been following this site for any time you know my penchant for taking leftovers and turning them into a delicious Crustless Bisquick Quiche (follow the link for the recipe!). This time I used the leftover potatoes from the lamb roast, gyros meat, chopped onion, tomato and crumbled goat cheese.

As always, it turned out fantastic and was an excellent and easy way to use up some leftovers from earlier in the week and stretch them out just a bit further. I cut this up into 6 pieces, giving my husband and me a quick grab-and-go breakfast that lasts ’til midweek.

It’s a hardboiled egg.
Wrapped in breakfast sausage.
Coated with breadcrumbs.
And panfried.

Oh yeah.

Ever since the first time my husband and I tried Scotch Eggs at a restaurant across the street from the GenCon Gaming Convention in Indianapolis, he’s been wanting me to make them.

So here’s how you make these little bundles of cholesterol. You know you want to know.

INGREDIENTS:

• 6 Hard-boiled eggs, peeled
• 1 tube breakfast sausage, thawed but cold
• 1 egg, beaten, for dredging
• Breadcrumbs, in a shallow bowl for coating
• Hot oil

Take your peeled egg and a handful of sausage. Wrap the sausage around the egg until it’s coated. Eliminate all holes. Dredge your sausage-coated egg in the egg wash, then roll through the breadcrumbs. Fry in 1″ of hot oil until the sausage is cooked; this doesn’t take as long in the hot oil as you might think. Using tongs, remove the eggs from oil and place on a hefty layer of paper towels for draining.

Seriously, they’re as delicious as they are horrific. We figure once a year is about enough to eat these beauties, but boy are they fun!

Remember when I said I couldn’t make an omelette to save my life? Well, I’ve finally had some real success!! This enormous egg white omelette was a part of a delicious brunch with some bread and McCutcheon’s Pear Butter that we picked up somewhere in Tennessee.

Stuffed with plenty of spinach, mushrooms, onions and red peppers, this impressive omelette also includes ham and cheddar cheese. It was brushed with the herb butter I made for Thanksgiving with some garlic and tarragon, which gave it an extra punch of deliciousness.

The omelette bar has officially been set high.

CONFESSION: I love leftovers and save everything. While I don’t always use all of the bits of vegetables and meats, most everything can be used in another meal, from leftover chinese food rice to the last bits of vegetables from other meals. Most of these items can be used in this super easy crustless quiche. The recipe was posted here.

This week’s quiche included the sad remains of a bag of frozen french fries that weren’t quite enough for two servings, half a green pepper and the leftover zucchini, carrots and green onions from sushi last weekend. I also fried up some bacon from the discount meat bin (had to be cooked this week— no problemo, especially for $2!) and added that. So far I have yet to create a combination of ingredients that isn’t delicious in this super easy quiche.

So instead today, as with most days, I ended up with a yummy breakfast scramble featuring some of the pre-cooked pork sausage we bought in bulk from the Italian deli and FoodSaver’d, some vidalia onion, green pepper and cheddar cheese. I whipped the eggs with some sour cream to make them a bit creamier. I served it all up with a sliced orange tomato and wheat toast spread with Orange-Pineapple-Cherry Marmalade purchased by my grandma-in-law as a souvenir. A delicious way to start the day!

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.