Tag: Eggs

Breakfast Frittata Mini Tarts

Breakfast Frittata Mini Tarts

Breakfast Frittata Mini Tarts are a great addition to a special brunch or holiday table. Individual tart shells with vegetables, cheese, and egg filling. Place them on a bed of spring salad with avocados and drizzle with your favorite hot sauce. So yummy!

Strawberry Cream Puffs

Strawberry Cream Puffs

Strawberry Cream Puffs are fun to make, a pleasure to the eye, and quite scrumptious to eat! Made with a simple Choux Pastry and an even easier filling of fresh strawberries, sugar, and whipped cream, I just know you’ll be tempted to eat more than one!

Breakfast Quiche

Breakfast Quiche

I love this Breakfast Quiche recipe. It's simple, yet elegant. Tasty, and easy enough to make when you want a light dinner in the spring or summer. Click to Tweet

Breakfast Quiche is perfect for a weekend brunch or for a light supper with a salad. 

Serving Breakfast Quiche with Bacon Wrapped Asparagus

I love this recipe. It’s simple. And very tasty. It’s elegant and pretty enough for special entertaining, such as a Mother’s Day Brunch, or for Christmas or Easter. Yet it’s easy enough to make when you want a light dinner in the spring or summer.

 

Ingredients Needed to Make Breakfast Quiche

For the Crust:

  • all-purpose flour
  • salt
  • vegetable shortening
  • water

For the Filling:

  • ground sausage
  • large eggs (4 of them)
  • half and half cream
  • salt
  • ground nutmeg
  • dried parsley
  • mozzarella cheese

 

Instructions for this Recipe

Preheat oven to 425 degrees. Combine all-purpose flour and salt in a medium mixing bowl. Cut in shortening with a pastry fork until mixture resembles crumbs. Add cold water in two parts, until dough comes away from the bowl.

On a lightly floured surface, roll dough to fit a 9-in pie plate or quiche pan. Transfer to pie plate. Trim and flute edges.

For filling, brown the sausage in a medium skillet. Allow the sausage to cool for a little bit. Sprinkle sausage in the pie crust.

In a medium bowl, whisk together eggs, half and half, salt, nutmeg, and parsley. Stir in cheese. Pour egg mixture over the sausage.

On lowest rack, bake at 425 degrees for 15 minutes. Reduce temperature to 375 degrees. Continue baking for 35-45 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Makes 6-8 servings.

 

A Few Extra Tips on Baking Quiche

When forming the crust, (which is basically half of my regular pie dough) I like to use a deep pie dish, which holds the filling without coming too close to the brim. A 9-inch quiche or tart pan would also work, if you own one. I don’t, so I just use my big pie dish.

Brown your sausage ahead of time or at the beginning of this process so the sausage has time to cool a bit before being placed on the prepared pastry.

Use Half-and-half rather than whole milk.

Use block or chunk cheese and shred it yourself. It doesn’t take that much extra time to do it yourself, and it tastes so much better.

Bake the quiche on your lowest oven rack. Begin baking at 425 degrees for 15 minutes. Then lower the temperature to 375 and finish baking until quiche has set. Test when a knife inserted in the center comes out clean.

Serving Breakfast Quiche

Allow quiche to set for at least 10 minutes before serving. Serve Breakfast Quiche with Blueberry Muffins, Mixed Berry Scones, or Cinnamon Rolls.

See more Breakfast Recipe Ideas Here.

Recipe for Breakfast Quiche

Breakfast Quiche

This is a nice recipe to make this weekend for brunch or a light supper. Enjoy!
5 from 1 vote
Print Rate Pin Recipe
Course: Breakfast, Brunch
Cuisine: France
Keyword: Eggs, Homemade Pie Pastry, Mozzarella, Pork Sausage
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Resting Time: 10 minutes
Total Time: 1 hour 30 minutes
Servings: 6

Ingredients  

Crust:

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup vegetable shortening
  • 1/4 cup cold water

Filling:

  • 1 pound ground pork sausage browned and drained
  • 4 large eggs
  • 2 cups half and half cream
  • 1 teaspoon dried parsley
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground nutmeg
  • 8 oz mozzarella cheese, shredded

Instructions

  • Preheat oven to 425 degrees. In a medium mixing bowl, combine flour and salt. Cut in shortening with blending fork until mixture resembles crumbs. Add water in two parts, until dough comes away from the bowl.
  • On a lightly floured surface, roll dough to fit a 9-in deep dish pie plate. Transfer to pie plate. Trim and flute edges.
  • In a large skillet, brown sausage. Drain off any grease. Spoon sausage inside pie crust.
  • In a medium bowl, beat together eggs, half and half, parsley salt, and nutmeg. Stir in cheese. Pour into crust over the sausage.
  • Bake in preheated oven on lowest rack, for 15 minutes. Reduce temperature to 375 degrees. Continue baking for 30-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Makes 6-8 servings.
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Barbara Britton’s Sausage and Egg Casserole

Barbara Britton’s Sausage and Egg Casserole

See Recipe Below for Barbara Britton’s Sausage and Egg Casserole Featured Author Barbara Britton lives in Southeast Wisconsin and loves the snow—when it accumulates under three inches. Barb writes romantic adventures for teens and adults in the Christian Fiction and Mainstream markets. She is published 

Ham and Hash Brown Egg Casserole

Ham and Hash Brown Egg Casserole

This Ham and Hash Brown Egg Casserole is one of the easiest breakfast dishes to make. It’s perfect for when you have company or want something special on a weekend. Just mix it up the night before, cover, and refrigerate overnight. Then pop it in 

Puff Breakfast Casserole

Puff Breakfast Casserole

When our daughters and their families come to visit on weekends, I like to serve big breakfasts, whether pancakes, French toast, or a breakfast casserole. This Puff Breakfast Casserole works well.

I had my first lesson on puff pastry when I was a girl in grade school. One of my teachers enjoyed cooking (or apparently baking) as he gave us lessons on how to make bagels and also cream puffs. Those lessons have stayed with me all these years. And really, the homemade versions of these two foods are simple to make. They just take a bit of time. But they are so well worth it. See my recipe for Strawberry Cream Puffs or my recipe for Sourdough Whole-Wheat Bagels. Yum!

If you don’t want to take the time to make your own puff pastry, you can use frozen puff pastry from the grocery store. Simply follow their directions and start this Puff Breakfast Casserole at Step 2.

Puff Breakfast Casserole

Puff Breakfast Casserole

No ratings yet
Print Rate Pin Recipe
Course: Breakfast
Cuisine: American, Italian
Keyword: Canadian Bacon, Cheese, Eggs, Puff Pastry
Prep Time: 30 minutes
Cook Time: 25 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 5 minutes
Servings: 8

Ingredients  

Puff Pastry

  • 1/2 cup butter
  • 1 cup water
  • 1/4 teaspoon salt
  • 1 cup flour
  • 4 whole eggs

Filling

  • 6 whole eggs beaten
  • 1 cup ricotta cheese
  • 2 cups provolone cheese shredded
  • 1 cup onions finely chopped
  • 1/3 cup diced fresh chives
  • 8 oz. sliced Canadian bacon quartered
  • 1/4 teaspoon freshly ground nutmeg
  • salt and pepper to taste

Instructions

  • Preheat oven to 425 degrees, with oven rack on lower rack. In medium-sized saucepan, melt butter. Add water and salt and bring to a boil. Add flour and stir vigorously until mixture forms a ball that doesn't separate. Remove from heat and transfer into a mixing bowl. Allow to cool for five minutes. Add eggs one at a time, beating with wooden spoon or mixer after each addition 1-2 minutes.
  • In a large bowl, combine eggs, ricotta cheese, provolone cheese, scallions, chives, Canadian bacon, and nutmeg. Mix well.
  • Prepare a baking dish with baking spray. Spoon puff pastry into dish and spread to edges, forming a puffy crust along the edges. Pour egg mixture into the center of the dish, spreading out to the edges. Season with salt and pepper. Bake until the crust is golden brown and the egg is set, 20-25 minutes. Remove from oven and allow to rest for 10 minutes before serving. Serves 8-10.

Notes

*Unless otherwise directed, all of my recipe use salted butter. If using unsalted butter, you may want to increase the salt in the recipe. Your choice. 
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Thousand Island Dressing

Thousand Island Dressing

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Crock Pot Breakfast Casserole

Crock Pot Breakfast Casserole

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Weekend Brunch Casserole

Weekend Brunch Casserole

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