Tag Archives: Breakfast

Ham and Gruyere Quiche

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Ham and Gruyere Quiche

I love quiche and gruyere is one my favorite cheeses, although pretty darn pricey, but I thought I’d take a shot at this recipe, adapted from Food Network Magazine.  I took it to work and it was a hit, so thought I might share here.  Super easy, and you don’t have to sell the farm to buy the gruyere…I just bought a small container of it shredded which wasn’t too bad.

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I used a frozen pie crust, although I like the ones you unroll from a box better.  Notice the container of apple smoked gruyere is empty – I’m a cheese freak so I took care of the extra.  Whipped it up and in 30 minutes, ready to roll.  Finished product:

quiche

Enjoy!

~Connie Kaye

Ham and Gruyere Quiche

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Ingredients:

1 cup diced smoked ham
1 cup shredded gruyere cheese (about 4 oz)
1 9 inch pie crust, thawed if frozen, or ready-made out of box
3 large eggs
1 1/4 cups half and half
Minced onion to taste (optional)
Handful of fresh or dried chives
salt and freshly ground pepper to taste

Preheat oven to 425 degrees and place a baking sheet on the middle oven rack.  Scatter the ham and cheese in the bottom of the pie crust, and onion if you are including it.  In a large bowl, whisk the eggs, half and half, chives and season well with salt and a few grinds of pepper; pour into the crust.  Transfer to hot baking sheet and bake until the eggs are set and the top is lightly browned, about 30 minutes.

Place on rack to cool a little; can be served immediately or refrigerated.

 

 

 

Easy Cinnamon Rolls

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Easy Cinnamon Rolls

I FINALLY found my recipe for super quick and easy cinnamon rolls using boiled sour cream.  You don’t even have to let them rise!  You can actually whip up a batch of these in an hour.

So easy and delicious!

Super easy and delicious!

I challenge you to try them today – whomever you decide to share with will undoubtedly be impressed!

~Connie Kaye

Easy Cinnamon Rolls

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Ingredients:

Bring 1 cup sour cream to a boil.  Remove from heat and add the following:

3 tbsp shortening
3 tbsp sugar
1/8 tsp soda
1 tsp salt.

Let mixture dissolve & cool to lukewarm.  Meanwhile, dissolve 1 pkg dry yeast with 1/2 cup warm water in large mixing bowl.  Add 1 beaten egg and mixture in pan.  Mix in 3 cup of flour or more to desired consistency.

Move to floured surface and knead a few times until smooth.  Roll to rectangle and spread with softened margarine or butter.  Sprinkle with brown sugar and cinnamon; add chopped pecans if you wish.

Roll up starting with short end and cut to desired thickness.  Place in greased pan and bake at 375 degrees for 12-15 minutes.

Frosting:  1.5 cups powdered sugar, 2 tbsp softened butter, 1/4 tsp vanilla and milk to desired consistency.

 

Hot breakfast in a flash!!!

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Now that the kids are back in school and everyone is running around the house all crazy-like, I wanted to share a scrumptious muffin recipe that can be made ahead and frozen, microwaved, has protein, and is customizable (is that a word?) for even the most finicky eater.  My friend Heather and her daughter Gabby whipped these up, and I think they’re gone already.

The supplies, and the finished product:

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After spraying your muffin cups, throw in whatever ingredients you wish — ham, bacon, spinach, onion, green pepper, sausage….you get the deal!  Oh yeah, and don’t forget the CHEESE!!!  Season with salt, pepper, and garlic powder if desired, then add your beaten eggs.  They freeze well and are ready in a snap with the handy dandy microwave!  Enjoy!

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~Connie Kaye

Breakfast Muffins

  • Servings: 12
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Ingredients:

Preheat oven to 350 degrees.  Spray a muffin tin with nonstick cooking spray.

Assemble chopped veggies and meats, and your choice of grated cheese(s), and sprinkle in muffin tins. Beat desired amount of eggs and add to muffin tins.  Bake approximately 15 minutes or until centers are set.  Cool on wire rack.  Refrigerate or freeze for use later.  Microwaves well.

A delicious breakfast recipe!

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Meet Sherri – this is us hangin a few years ago on New Year’s Eve:

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Sherri hails from Illinois, and I met her a few years ago at the lake.  It was a “memorable” night for all, and we had a great time!  Soon after that the hub and I stayed at their condo (why stop going to the lake in the winter if you don’t have to??) and the next morning she treated us to a few delicious breakfast items, which have become some of our favorites.   I was looking for a breakfast dish to make for a staff meeting this week, and remembered Walnut (or Pecan) Pear Coffee Cake.  Meet Sherri’s delicious concoction:

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I will admit it does take a little time to prep, but it’s oh so worth it.  My team is going to be gobbling this up this week, and I’m pretty sure it will go over well.  Thanks for stopping by, meeting Sherri, and I hope you have the chance to make and share this with friends and family!

~Connie Kaye

Walnut/Pecan Pear Coffee Cake

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Ingredients

1 c chopped walnuts or pecans
1/3 c brown sugar
1 tsp cinnamon
1/3 c flour
1/4 c cold butter

2 med ripe pears, peeled & sliced (about 2 cups)
2 tsp lemon juice
1/2 c butter (softened)
1 c sugar
2 eggs
1 tsp vanilla
1 & 3/4 c flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
8 oz sour cream
1/2 chopped walnuts or pecans

Preheat oven to 350.  Combine walnuts, brown sugar & cinnamon; set aside.  Put flour in bowl; cut in butter until mixture resembles coarse crumbs. Stir in 3/4 c nut mixture; set aside for topping.  Set aside remaining nut mixture for filling.

Toss pears with the lemon juice; set aside.  In small mixing bowl, cream the butter & sugar.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine the flour, baking powder, baking soda & salt; add to creamed mixture alternately with sour cream.

Spread 2/3 of batter in a greased 9″ springform pan (I used a 9×13 oblong pan).  Top with reserved nut mixture, pears & remaining batter. Sprinkle with walnuts & reserved topping mixture.  Bake at 350 for 50-55 minutes.  Cool 1 hour before cutting

Omelettes For A Crowd!

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Omelettes For A Crowd!

Not too shabby to wake up to this:

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Thanks Stu & Betty!

After spending night #1 on the boat, our friends gave us a little reprieve from the cold weather (and no water on the boat yet) by sharing their gorgeous home.  That being said, I happily set about creating an omelette bar to feed several hungry people.  The best part is that I did the chopping prep work the day before:

omelette stuffGreen peppers, onions, tomatoes, ham, sausage and mushrooms.  Yum.  If you use your imagination, you could pretend you are at some luxury all-inclusive hotel in Mexico and you are in the omelette line.  🙂   After placing a high-quality football themed paper plate in contestant #1’s hands, I directed them to the plates of ingredients to gather what they desired in their omelette.  Saute in a little butter, add eggs and cheese, and you may want to come back for another!

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We also fried up some potatoes and onions, which the hubster was supposed to be in charge of.  However, he stayed in bed until the chopping subsided and just showed up to eat.  They were delicious:

potatoes

Unfortunately I don’t have a pic of the finished omelette product because I was quite busy cooking for a group.  However, it resembled this:

omelette

Photo courtesy of elsblogcafe.com

This was super easy, and a great way to start the day before heading out to the St. Patty’s Day celebration at Bagnell Dam.  Happy Monday!

~Connie