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!

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.