This past week I relied, for too many days, on my tried and true “tea and toast”. You know like titled women during the Victorian Era. But I did need some protein and happily there was a new breakfast dish on the horizon.
I like to call it Breakfast Quiche.
I usually make it from the extra I always seem to have from making Salmon Quiche for dinner.
The leftover milk and egg mixture makes just enough of a breakfast quiche for my daughter and I. Were my husband eating it with us I would have to double the recipe. I’ve done that for you in the following recipe.
Even though I’ve used bacon, tomatoes, onions and peppers you can use any ingredients that sound delicious to you. Leave out the meat or use ham. Be creative!
A breakfast quiche is pretty much made according to your tastes. Feel free to increase or decrease amounts of ingredients such as onions, tomatoes, and peppers according to your own tastes.
- 4 each eggs
- 2 cups milk
- 2 each tomatoes chopped
- 1 small onions sliced
- 1 pepper peppers diced
- 8 pieces bacon cooked and crumbled
- 1/2 cup cheddar cheese
Preheat your oven to 350 degrees.
Cook bacon, crumble and set aside. Saute onions until wilted.
Grease 9x9 baking dish (or a pie pan).
Sprinkle tomatoes, onions, peppers, and bacon evenly (as possible) across the bottom).
Beat the eggs and pour the milk in. Then mix it together. Salt and pepper.
Pour the milk and egg mixture over the vegetables and meat.
Then sprinkle the cheddar cheese over the top.
Bake it in the oven for about 30 minutes or until a knife slipped in comes out clean.
Voila! Breakfast from what was for dinner!
If you try this recipe let me know how you like it.
This recipe is part of my 52 Weeks of Fresh Breakfast Ideas series. For those times when you run out of idea on what’s for breakfast.
Linking up with Encouraging Hearts and Home