Breakfast is Ready Quiche

This is such an easy dish to whip up for a brunch, pot-luck, or take to work morning breakfast! 
Reheats well and is delicious!

Ham and Cheese Quiche

1 pre-made pie shell (I used Marie Callender’s )
6 eggs
1 ½ cups heavy cream
1 cup diced ham
1 small diced onion Sautéed in 2 T Butter
1 cup freshly shredded cheddar cheese
salt/pepper
Preheat oven to 375
Directions:
In a sauce pan sauté onions in 2 T butter, then add ham and continue cooking while you blend together 6 eggs with heavy cream and Salt/Pepper to taste. Pour over top of shredded cheese that is placed in the bottom of the pie crust.  Bake 45-60 mins until set. (When you take the quiche out of the oven, the middle of the pie should not jiggle…so time can vary).

Eggs in Ham Cups

What a slacker.....I know it is not Tasty Tuesday, but I can't seem to get myself together! You'll love this quick and easy dish, with your own added variations.

Eggs in a Ham Cup

Ingredients:

Ham slices....about 1/16 inch-thick (You decide how thick you like your slices)

Cherry or grape tomatoes

Mozzarella cubes

Pesto

Butter or spray compartments of a metal muffin tin. Fold each ham slice into quarters, insert the point end in a buttered muffin cup, and let it open....it will have a ruffled look.

Place an egg inside each ham cup. My grand kids have made a video of this, and Brevin wanted to help put the eggs in the cups....if you crack it into another container first, (small paper cup) and then pour them into the ham cup it works really well.

Tuck 2 mozzarella cubes, tomato, and a 1/4 teaspoon pesto on the side of the egg, and sprinkle with salt and pepper to taste. (Remember that the ham and pesto both lend saltiness to the dish.)

Bake for 15 to 20 minutes, until the egg white looks set but the yolk is still a bit runny. Remove the ham cups from the muffin tin and serve them up! They are yummy!

The crecent roll you see in the picture is heavenly..... I'll post that recipe soon!

Baked Strawberry French Toast

This weekend Lyn's sweetie joined our family for fun, laughs, and lots of food. His compliments were so welcomed.....what an awesome guy he is.

Where did today's inspiration come from?

While staying at Hayhurst B&B, cute Louise always comes up with the perfect breakfast for our group. This year we were treated to delicious Baked Strawberry French Toast.... Jim (Louise's hubby) hates it when we have dessert for breakfast, but if you are looking for a nice breakfast or brunch dish for a special occasion this French toast casserole fits the bill, because all of the work can be done a day in advance and it is incredibly delicious.

Ingredients:

16 oz loaf of French bread, cubed into bite size pieces

8 oz package of cream cheese, cubed into small pieces
6 large eggs
1 quart Half & Half
1/2 cup butter, melted
1/4 cup maple syrup

Topping:
16 oz container of frozen, sliced strawberries - I use fresh strawberries when I have them
10 oz strawberry jam

Directions:
Arrange half of cubed bread in a lightly greased, deep 9 x 13 pan.
Sprinkle with cubed cream cheese, and cover with remaining bread cubes.
Whisk together eggs, Half & Half, butter, and maple syrup.
Pour evenly over the bread cubes, making sure they all absorb the egg mixture.
Cover with foil and refrigerate for 8 hours. (I suggest preparing the recipe the night before, and refrigerating it overnight).
Bake covered, for 30 minutes at 350 degrees.
Uncover and bake another 30 minutes, until the top is golden brown.

While French toast is baking, combine and heat topping ingredients in a saucepan.

Cut French toast into 8–10 servings. Plate each serving, then ladle heated topping onto each serving.

Buon Appetito