family breakfast quiche

This is the breakfast served December 20, 2000 to daughter Kat, husband Ken, their Kids, and other Kith and Kin, on the occasion of their first visit to, and our first holiday season in, the Taus Mahal, and of Kat and Ken’s 20th wedding anniversary. I knew that I would not have time to cook individually for the 9 people that would be there, the morning after a long flight (for some), a long drive (for others), and a short night (for Camilla and I). So the quiche was made the night before, then reheated and served when everyone assembled the next day.

It is basically just a Florentine-style bacon, cheese, and toast breakfast, all rolled into one plate. For the family, I was not quite so conscientious in keeping to my culinary guidelines. I used real eggs, whole milk, real cheese, etc. It was delicious and well received by all in attendance. No leftovers!

  • 1 cup fat free milk
  • 12 eggs, beaten, or 3 cups egg substitute
  • 14 slices bacon, microwaved, crumbled
  • 10 oz frozen chopped spinach, thawed
  • 8 oz 2% fat Monterey Jack cheese, grated
  • 4 oz 2% fat cheddar cheese, grated
  • 1 cup fat free cottage cheese
  • 4 large shiitake mushrooms, sliced
  • ½ cup minced chives
  • 1 tsp dry mustard
  • 1 tbsp low-sodium Worcestershire sauce
  • 1 tsp dried tarragon
  • 2 tbsp fat free spray <butter>
  • 2 tbsp gravy flour
  • 1 tsp <salt>
  • ¼ tsp fresh ground pepper
  • 8 slices lower G. I. wheat bread, in ½” cubes
  • ½ cup grated Parmesan

In a large bowl, mix all ingredients except the bread cubes and Parmesan. Grease a 9” × 12” glass pan and line the bottom of the pan with the bread cubes. Pour the mixture over the bread, top with the Parmesan cheese, and bake in a 325°F oven for one hour. Remove from the oven, let cool, and refrigerate overnight.

Reheat and slice for breakfast. Serve with TabascoŽ sauce or salsa on the side, for those who like it.

Breakfast Cupcakes ☆

Cupcakes for breakfast? Absolutely, when they have all your favoite breakfast goodies tucked inside! The recipe is easy to prepare and the cupcakes also make a great dish to serve on a buffet table because each serving is completely self-contained and can just be picked up and popped on a plate.

  • 1 20-ounce package shredded hash-brown-style potatoes
  • 2 large eggs, lightly beaten
  • 4 tablespoons flour
  • l small sweet onion, coarsely grated
  • 1 cup turkey ham, chopped into small cubes
  • l cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • <salt> and freshly ground black pepper to taste
  • 1 dozen eggs, scrambled
  • chopped scallions (green part) for garnish

Preheat the oven to 400°F and lightly spray a 12-cup muffin tin with cooking spray. Line each muffin cup with a non-stick cupcake liner.

Mix the first eight ingredients together in a large bowl. Spoon the mixture into each muffin cup until each is about 1/3 full. Gently press the mixture down in the middle and up the sides of each cup.

Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Fill the remainder of each muffin cup with scramble eggs and top with the chopped scallions.

Makes 12 cupcakes.