Week 1: Eggs – Bacon & Fontina Quiche and welcome to 2014

Well, I made it farther in 2013 than in 2012. I was able to get about 40 weeks posted on reddit.com, but unfortunately, only about 12 made it here to the blog.

So new year, fresh start! I notice that some of the themes this year are starting to be reused (I remember eggs from one of the weeks in 2012), but that just gives us an opportunity to branch out even further from “core” or “staple” recipes. This is a CHALLENGE, remember. I attempted to recruit some more friends into this year as well, but apparently everyone I know is too lazy to commit to a specific theme/ingredient/etc. ONE TIME A WEEK. Lame. But my two beautiful sisters seem to be giving it a concerted effort!

Anyway, here’s week 1’s egg dish!

Bacon & Fontina Quiche

I made this really amazing breakfast strata recommended by my lovely co-worker, Kayla. She was kind enough to email me her recipe, which I changed slightly, to be more “meat heavy” for the benefit of Shawn 🙂 The strata would have been GREAT for egg week, but, i used it in 2013’s Week 52: Holiday Traditions (yes, it is now our tradition to make this yummy strata for Christmas breakfast!) Ok, back to the quiche…

I looked at a few different recipes to come up with something that I felt incorporated all the things i wanted in my quiche. And as a shortcut, I used a pre-made frozen pie crust. I know, I’m a terrible person. I’ve felt terrible about it for weeks now.

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First I chopped up the bacon, and sautéd it in a pan, then I added some chopped sage at the end of the cooking time. Be careful not to burn the sage.

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Shred the cheese up, the more, the cheesier!

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Here’s a shot of the bacon and sage, after I spooned it out of the pan. Look how pretty those little sage flecks are!

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After you combined all the cheese and bacon, into your egg mixture, pour into your pre-baked pie shell. Pre-baking is sup important! Don’t skip this step, unless you want a soggy gross crust bottom.

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I added a whole sage leaf to the top for a pretty garnish!

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Just out of the oven, and it looks delightful!

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I highly recommend trying out this quiche, it was quite delicious.

Ingredients:

  • 1 pie shell
  • 6 eggs
  • 1/2lb bacon
  • 1 1/2 c of heavy cream (you can sub milk here, or a mixture of both)
  • 2Tbsp chopped sage (1 extra leaf for garnish, optional)
  • 1 1/2 cups of shredded cheese (again you can sub here with your favorite type)
  • salt & pepper

Pre-heat oven to 375

Pre-bake your pie shell for about 8-10 min, just until it puffs a bit and is no longer raw, place shell on a baking sheet. Chop up the bacon, and fry until desired doneness. Add your chopped sage to the bacon, about 2 minutes before the bacon is finished cooking. Remove from heat, and set aside. Shred your fontina up and set aside. Scramble eggs in a bowl, add in cream/milk and season with salt & pepper. Add in bacon and cheese to the eggs, give a good stir, and pour into pie shell. Place your garnish on top (if using), and then put the baking sheet with your filled quiche, into the oven. The baking sheet will catch any spillage from the quiche. Bake for 45 minutes, or until center no longer jiggles. Remove quiche from oven and allow to set for about 5-10 minutes. Enjoy!

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Bananas Foster French Toast

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I noticed this morning that I had a lot of bananas in the house. Probably more than I could eat before they went bad. So, what else could I do but sauté them in butter and brown sugar with a little rum!? Obviously this was my only choice. Or at least the only choice that made sense!

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So let’s get started by melting 1 stick of butter with the brown sugar. Stir around until all the sugar is melted and the mixture is nice an bubbly. Set aside while you prepare the french toast.

Beat eggs, milk, vanilla and cinnamon together, and pour over sliced bread. Allow the bread to absorb as much of the mixture as possible, turning to help the process. Melt one tablespoon of butter over medium-high heat in a fry pan and add the slices of egg soaked bread. Cook for about 3-4 minutes before flipping. DON’T BURN IT!

 

After you flip the french toast, lets get back to the sauce while the bread finishes cooking. Return the butter sauce back to the heat.  Allow to simmer while you slice the bananas. Add bananas and a splash of rum. Stir around a bit and then plate your toast and top with banana sauce!

 

 

 

 

 

 

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Ingredients:

  • 1 stick of butter, plus add’l 1 Tbs
  • 1/4 c brown sugar
  • 1 Tbs rum
  • 2 bananas
  • 4 Slices of bread
  • 4 eggs
  • 1/3 c coconut milk (you can use regular milk or cream as well)
  • 1 tsp vanilla
  • Dash of cinnamon

Week 5: Breakfast – Savory Breakfast Muffins

Breakfast, they say it’s the most important meal of the day! But I am not a morning person. So I would rather sleep till the very last minute, instead of getting up earlier and preparing something. These muffins are great because they can be frozen! Then just grab one on the way out and heat it up when you get to the office! I found this recipe over at The Comfort of Cooking through Food Gawker (my favorite site ever!!)

I would recommend making these more than once. Maybe halve the batch initially, as a test batch and then customize the spices to suit your tastes. I found that these could benefit from the addition of more chili powder, or possibly a a flowered or spicy sausage. Also, I would like to experiment with sautéing the onions in butter beforehand, to add another layer of flavor (read: fat).

Here’s the directions:

All the stuff you need!

Dice up the onion, and both peppers

Then brown the sausage in a pan with the chili powder, salt and pepper. Then drain grease on a paper towel.

Mix together bisquick, cornmeal, eggs, garlic powder and milk.

Then add the sausage, onion, peppers & cheese. Stir until combined. Add thyme, and stir again. Pour into muffin pan.

Now, you can use cupcake liners, and this may be neater for transport, but I just sprayed butter flavored PAM into my muffin tin. I also used a large sized muffin pan, instead of the standard cupcake/muffin size. So I needed to add an additional 5-6 minutes to the baking time. I also reduced the heat to 350 from 375 after the first 15 minutes.

Don’t skip breakfast!

  • 12-14 oz. raw breakfast sausage
  • 1 tsp. chili powder
  • ½ tsp. salt
  • ½ tsp. pepper
  • 2 cups Bisquick
  • 1 cup cornmeal
  • 3 eggs
  • 1/4 tsp. garlic powder
  • 1 3/4 cups milk
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped red bell pepper
  • 1/2 cup minced onion
  • 1 1/2 cups shredded cheddar cheese
  • 3 tbsp. fresh thyme leaves, finely chopped
  • 1/2 tsp. salt
  • pepper, to taste

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