Mini Quiche

I love quiche... but we never eat the whole thing. So I decided to make little guys in my muffin pan. They turned out great! But we still didn't eat all of it...
Sorry the picture's a little fuzzy.

8 oz pre-made crescent dough (I used Pillsbury Crescent Creations)
4 oz cream cheese (softened)
1-2 Tbsp milk
2 eggs
8 oz cooked meat of your choice (I used spicy pork sausage)
2 Tbsp chopped onion (I used green onions)
2 Tbsp chopped vegetable of your choice (I used mushrooms)
Shredded cheese to sprinkle on top
Salsa

Beat cream cheese and milk until smooth. Add eggs, onion, and vegetables.

Roll out and cut the crescent dough into 12 pieces. Press onto the bottom and up the sides of greased muffin cups. Sprinkle meat into cups.

Pour egg mixture over meat.

Bake uncovered for 18-20 minutes at 375 or until a knife comes out clean.

Sprinkle cheese over top and let melt for the last 2 minutes or so.

Top with salsa and serve warm.

Breakfast Burritos

This isn't anything fancy, just something I threw together for dinner tonight. There's so many different ways you could make this. If you have any suggestions to add to this very basic recipe, feel free to leave a comment.

Breakfast Burritos

2 beaten eggs per burrito
salt and pepper to taste
shredded cheddar cheese
tortillas (I'm a recent convert to the kind you buy at Sam's or Costco that you have to cook yourself. The flavor is so much better than regular tortillas. Or try Melanie's recipe found here.)
bacon, sausage, or ham

Beat the eggs and add a dash of salt and pepper. Scramble the eggs in a pan over medium heat. If you want to add any vegetables like mushrooms or olives or anything you like in an omelet, add them to the beaten egg and cook. Meanwhile, brown the bacon, sausage or ham. If using uncooked tortillas, use this time to cook the tortillas too. Once the eggs and meats are cooked add a little cheese in the center of the tortilla and add the scrambled eggs and meat, then roll up and enjoy.

Lemon Custard in Meringue Cups

3 eggs, separated
1/2 tsp vinegar
1/4 tsp vanilla extract
1/8 tsp salt
1 cup sugar
1/3 cup corn starch
1/8 tsp salt
1 cup sugar
1 1/2 cups water
6 Tbsp lemon juice
2 Tbsp butter or margarine
1 Tbsp grated lemon peel

Combine egg whites, vinegar, vanilla, & 1/8 tsp salt. Beat until soft peaks form. Gradually add 1 cup sugar; continue beating until soft peaks form.

Cover baking sheet with parchment paper or foil. Spoon meringue into 8 mounds. Using back of spoon, make 3" cups.

Bake at 350 for 35 minutes. Turn off oven ~ DO NOT OPEN DOOR!! Let dry for 1 hour. When cooled completely store in an air tight container.

Combine cornstarch, 1/8 tsp salt, 1 cup sugar, and water in saucepan. Cook and stir until thick and bubbly (about 2 minutes). Beat egg yolks, add small amount of hot water to the yolks before adding them to the pan. Cook for an additional 2 minutes. Remove from heat.

Blend in lemon juice, butter, & lemon peel. Chill.

Just before serving, fill meringue cups with lemon custard. Top with whipped cream, if desired.

Breakfast Quiche

26 oz frozen hash browns, thawed (dab off extra moisture with a paper towel)
1/2 cup melted butter
3/4 cup ham/bacon, fully cooked
1-2 cups shredded cheese
10 eggs
1 cup milk
Salt and pepper to taste

In a 9x13" pan, build a crust with the hash browns and melted butter, bringing up the sides of the pan. Bake at 425 for 20 minutes.

Whip up all the other ingredients and pour over baked hash browns. Lower oven temperature to 35o and bake for an additional 35-40 minutes until golden.

*You can personalize this recipe anyway you like. Add anything that you think would taste good in an omelet, and it will work great with this!*

Creme Brulee

8 egg yolks
1/3 cup sugar
2 cups heavy cream
1 tsp vanilla extract
1/4 cup sugar (topping)

Pre-heat oven to 300.

Whisk together egg yolks and sugar until sugar is dissolved and mixture is thick and pale yellow. Add cream and vanilla, continue to whisk until well blended. Stain into a large bowl, skimming off foam and bubbles.

Divide among 4 ramekins. Place ramekins into a water bath (or a large pan with 1-2 inches of water) and bake until set around the edges, but still loose in center, about 50-60 minutes.

Remove from oven and live in water bath until cooled. Remove cups and refrigerate at least 2 hours, and up to 2 days.

Just before serving, sprinkle 2 tsp sugar over custard. Caramelize and chill for a few minutes before serving.