Breakfast Quiche

Breakfast Quiche

This breakfast quiche recipe has become one of my most popular.  You’ll quickly see why.  They are full of flavor, packed with nutrition, and will be gobbled up by the pickiest of eaters.   If you, your spouse, or child despise breakfast, these quiches will quickly turn that frown upside down.     One key, very important detail is purchasing deli ham slightly thicker than sandwich width.  It prevents the edges from burning and contains the quiche much better.  I’ve already made that mistake for the both of us.  Also, you’ll soon wonder how you lived without Cajun seasoning.  It’s the ideal seasoning for eggs and especially fantastic in dishes like my Cajun Jambalaya Pasta.  I’ve tried all three brands below and think they all have great flavor.  You’ll never want scrambled eggs without this seasoning again.           My husband’s co-workers are always envious of the fresh 2 dozen breakfast quiches I send with him to work.  My husband warms 3 or 4 up in the mornings when he gets there and they last about 2 weeks refrigerated.   You can even freeze them up to 3 months.  When you’re ready, just thaw them for 24 hours and then microwave for 30 to 45 seconds.  Viola!  A mouth-watering, fresh breakfast each time.  Your world will thank you for introducing them to such a fulfilling and scrumptious breakfast.     Print Breakfast Quiche Ingredients 12 eggs beaten 2 Roma tomatoes diced 1 red or green bell pepper diced 2 stalks of green onions diced 1 large handful of fresh spinach 1 jalapeno finely chopped (optional... as usual, keep seeds...
Gluten-free crepes

Gluten-free crepes

Print Gluten-free crepes Ingredients 1 1/4 cup soy milk 1 1/4 cup rice milk 6 eggs 4 Tbs extra-light olive oil 2 Tbs sugar 3/4 tsp salt 1 tsp xanthum gum 1/2 cup oat flour 1 cup gluten-free multi-purpose flour mix prefer King Arthur Instructions Place all ingredients in bowl and beat on high for several minutes. Preheat medium-sized frying pan on medium heat. Spray with cooking oil or melt small amount of butter. Pour about 1/2 cup of batter into center and tilt pan in circular motion to coat bottom. After about 1 minute, use spatula to gently flip crepe and cook for about another minute. Tip: Whisk batter prior to pouring each crepe in frying pan. Filling suggestions: Peanut butter/almond butter and sliced bananas, sliced fresh strawberries and sliced bananas with powdered sugar, or yogurt with combination of fresh fruit. ~ Much love and thanks to my beautiful and health motivated sister-in-law, Jessica, for this wonderful gluten-free...

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