Steak Egg And Cheese Biscuits

steak egg and cheese biscuits

Biscuits scream brunch to me. Especially when they are warm and fluffy. These steak egg and cheese biscuits are so moist I recommend eating them with a fork!

steak egg and cheese biscuits

On Saturday nights I work late so we typically eat something quick and easy. Last night we grilled some onions, colorful peppers and carne asada for fast fajitas. They were delicious and I made sure to save a little for today’s brunch.

steak egg and cheese biscuits

While we were in Savannah we went to our favorite breakfast stop, Clary’s Cafe, a few times. They have these giant pillow-like biscuits that honestly do not even need a filling. Pretty much anything you order at Clary’s is going to be delicious. Everything is made fresh with local ingredients. I wanted these biscuits to me made with ingredients that everyone probably already has at home.

steak egg and cheese biscuits

I rarely make biscuits without buttermilk, but I really wanted to only use what I had on hand. 2% milk worked perfectly in this recipe. I wanted to get as much texture and flavor as I could by using only a handful of ingredients. I used just a little bit of garlic powder to compliment the steak. I added hashbrowns last minute to have another layer of texture.

steak egg and cheese biscuits

Steak Egg And Cheese Biscuits
Author: 
Recipe type: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Fluffy biscuits filled with eggs, cheese, carne asada, and hashbrowns
Ingredients
  • 1½ cups of AP flour
  • 1 cup of bread flour
  • 1 tsp of salt
  • 3½ tsps of baking powder
  • ¾ cup of margarine
  • 1 cup of milk
  • 1 tsp of garlic powder
  • 2 cups of hashbrowns cooked per package instructions
  • 2 slices of sharp cheddar cheese
  • 4 ounces of thinly sliced steak or carne asada cooked through
  • 2 eggs scrambled with salt and pepper
Instructions
  1. Preheat your oven to 400 degrees
  2. Make sure the margarine is ice cold
  3. In a large bowl mix the flours, baking powder, salt, and garlic
  4. Chop the butter in small pieces and use your hands or a pastry cutter to mix into the dry ingredients
  5. One you combined the butter and it resembles small crumbles add in the milk
  6. Form the dough into a ball and refrigerate for 10 minutes
  7. Roll or pat out on a floured surfaced to about 1½ inches thick
  8. Press down with a biscuit cutter careful not to twist
  9. Bake in a greased pan for 15 minutes or until golden
  10. Slice and fill with the steak, cheese, hashbrowns, and egg

steak egg and cheese biscuits

Definitely give these biscuits a try. This is one of the most forgiving recipes I’ve ever made. The thicker the biscuit the better the result in my opinion! Enjoy! Don’t forget to #kelliericecakes if you try the recipe!

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Bacon Syrup and Pancakes

bacon syrup

bacon syrup

Happy cheat day! I did it! I made it another week without my beloved Diet Coke, grains, dairy, and sugar! So now it is time to cheat a little. As I mentioned last week – I will be allowing myself one day a week without restrictions not to binge, but to create in the kitchen. And this is the first thing that came to mind. After searching high and low I finally found some sugar free bacon. I fried up half a pound this morning trying to come up with a recipe. Bacon syrup was born. I tried to google a few recipes and I could not find anything. Not even on Pinterest. I saw lots of maple bacon recipes, but no bacon syrup.

bacon syrup

I poured the bacon grease into a bowl and let it sit for 30 minutes until all the bacon bits sank to the bottom. You are then left with a layer of pure bacon fat. This is the layer you want to scoop from. It will keep the syrup a nice clear amber.

bacon syrupbacon syrup

These pancakes are also amazing for days you just don’t have buttermilk on hand. I heated my skillet with a little cooking spray then added a little tiny drizzle of bacon grease before frying.

bacon syrup

Bacon Syrup and Pancakes
Recipe type: Breakfast, Syrup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Sweet and salty maple syrup with smokey bacon flavor.
Ingredients
  • For the Syrup:
  • ½ pound of bacon, preferably without added sugar
  • 1 cup of maple syrup, pure would be best
  • For the Pancakes:
  • 2 tbsp of sugar
  • 2 tbsp of vanilla extract
  • ½ tsp of salt
  • 1 tbsp of baking powder
  • 1 cup of flour
  • 1 cup of whole milk
  • 1 tbsp of bacon grease
  • 2 eggs, room temp
Instructions
  1. For the Syrup:
  2. Fry the bacon and set bacon on paper towel to drain.
  3. Let the bacon grease cool for 10 minutes then pour into a bowl.
  4. Scoop 3 tbsp of grease off the top layer of the bowl and mix with 1 cup of maple syrup.
  5. Heat over low in a sauce pan.
  6. Pour into a clean container and let sit in the fridge for 15 minutes.
  7. Let sit on the counter while you make pancakes.
  8. Should be served at room temp.
  9. For the pancakes:
  10. In a mixing bowl whisk the sugar, vanilla, and egg.
  11. Add in the bacon grease and milk.
  12. Whisk until combined.
  13. Add in dry ingredients.
  14. Mixture should thicken like a cake batter.
  15. If too thin add flour, if too thick add milk.
  16. Cook in a pan or griddle on medium low.

 

bacon syrup

These are definitely not the healthiest breakfast option, but for a celebration or just one indulgent meal I think you are going to be just fine. I love the sweet and salty syrup over these fluffy pancakes. Serve along side a little of that no sugar added bacon. That is called balance for sure!

bacon syrup

Don’t forget to bottle up your left overs and refrigerate if you have any ūüėČ

 

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Easy Breakfast Hash – No Dairy

So I have been considering trying this Whole 30 thing. I bought the book, mapped out my shopping game plan, but I wanted to make sure I had lots of recipes under my belt before committing to the full 30 days. Right now I have been dairy and grain free for a week, but I’m thinking of having Saturday cheat days. There are tons of recipes I want to try out for the blog and I don’t want to limit them too much. BUT I had to share this recipe because it is just so good!

We are total suckers for Waffle House hashbrowns. These aren’t my usual extra cheese order, but they sure are tasty. A layer of shredded potato with lots of seasoning, sauteed jalapenos, mushrooms, and tomato, a coconut oil fried egg and avocado. Everything is Whole 30 approved. It is something easy to change up and once I added my hot sauce I seriously didn’t miss my cheese!

Easy Breakfast Hash - No Dairy
Recipe type: Breakfast, Whole 30
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Easy breakfast potato hash with fresh veggies and a fried egg.
Ingredients
  • ½ cup of shredded potatoes: russet or sweet
  • 2 tbsp of coconut oil
  • 1 egg
  • ½ cup of fresh veggies- I used mushroom, jalapeno, and tomato
  • ½ tsp of garlic powder
  • ½ tsp of paprika
  • salt and pepper
  • fresh tomato, avocado, and hot sauce for topping
Instructions
  1. In a saute pan heat 1 tbsp of coconut oil over medium high
  2. Scatter shredded potato over the pan and cook for 3 minutes untouched
  3. Flip the potatoes over and add fresh veggies
  4. Season with garlic and paprika
  5. Cook until potatoes are golden brown 3-5 minutes
  6. Move to the side of the pan and add the remaining coconut oil in the pan
  7. Fry the egg to your liking and season with salt and pepper
  8. Serve with fresh tomato, avocado and hot sauce

whole 30

I really hope you enjoy this recipe! Don’t forget you can change up the ingredients to your taste. You can add spinach, broccoli, bacon anything you want! Such an easy and super filling breakfast!

 

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Buttermilk Waffles With Extra Vanilla!!!

buttermilk waffles

Usually I dread the time change. I know you “get” an extra hour, but then it gets dark early and I just feel like I lose out somehow. Not this time! I woke up last Sunday so refreshed. I usually work later on Sundays so I had so much extra time to play in the kitchen.

I was craving something sweet and salty. I had some extra buttermilk left over from the weekend so I decided to create this buttermilk waffle recipe.

buttermilk waffles

I am high maintenance when it comes to my kitchen utensils. At one point I had 3 waffle irons. Today I only have two. I used my smaller iron so I could get thin crispy waffle edges.

buttermilk waffles

Side bar- can we talk about this butter right now? This butter has two ingredients: sweet cream and salt. It is so simple and pure. Perfect for these waffles. You may be thinking I’m being a tad dramatic right now. I promise when you use a high quality butter with fewer ingredients your recipes become magical! Most butters have a weird silicon-y slip to them. This does not. I used a European style from my local grocery store.

Okay back to the waffles. I used a mix of buttermilk, cinnamon, and vanilla to create a super delicious flavor. Added a little canola oil for the crunch. Then finished with a pinch of salt for the sweet salty combo I was craving.

Buttermilk Waffles With Extra Vanilla!!!
Recipe type: Breakfast, Waffles
Prep time: 
Cook time: 
Total time: 
Serves: 4 large waffles
 
Sweet vanilla buttermilk waffles topped with salted butter.
Ingredients
  • 1 cup of buttermilk ( I used lowfat)
  • 3 tbsp of sugar
  • 1 large egg
  • ¼ cup of canola oil
  • ½ tsp of baking soda
  • ¼ tsp of salt
  • ½ tsp of baking powder
  • 1 cup of AP flour
  • 2 tbsp of pure vanilla
  • ½ tsp of cinnamon
  • salted butter and maple syrup for topping!
Instructions
  1. Preheat your waffle iron.
  2. I spray mine with canola spray.
  3. In a large bowl mix flour, sugar, baking soda, baking powder, salt, and cinnamon.
  4. Add in the buttermilk.
  5. Lightly mix.
  6. Add the vanilla, oil and egg.
  7. Mix lightly until batter forms.
  8. Will still be slightly lumpy.
  9. It should resemble a cake batter. If it is too thick add buttermilk or too thin add a little flour.
  10. Pour on the waffle maker and cook to the irons timer.
  11. I like to cook mine on medium high (a 4) for that crispy edge.
  12. Top with your butter and syrup!

buttermilk-waffles

mmmm is there anything better??? If you make these please tag me! #kelliericecakes

 

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Cinnamon Toast Crunch French Toast

cinnamon toast crunch french toast

I very rarely eat cereal, but we seem to always have it on hand. Publix had a huge Cinnamon Toast Crunch display and I just couldn’t resist buying a box. I have been toying with the idea of using it in a french toast dish. After I made this Challah bread I knew exactly what I wanted. That is when this Cinnamon Toast Crunch French Toast was born.

Layers of sweet fluffy Challah bread dipped in a cinnamon vanilla batter then covered in Cinnamon Toast Crunch crumbs. Then fried in coconut oil, slathered with Nutella, and drizzled with maple syrup. Seriously what is better???

french toast

I do warn you though- this dish is not for the faint of heart. This french toast is perfect for a lazy weekend. I added just a dollop of unsweetened yogurt to cut some of the sweetness. You could also use a lightly sweetened whipped cream.

Cinnamon Toast Crust French Toast
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Sweet Challah bread dipped in a cinnamon vanilla egg batter then covered in Cinnamon Toast Crunch crumbs.
Ingredients
  • Loaf of Challah bread, preferably one day old sliced 1 inch thick
  • 2 eggs
  • 1 tbsp pure vanilla
  • ½ tsp of cinnamon
  • ¼ cup of milk
  • ¼ cup of yogurt
  • 2 cups of Cinnamon Toast Crunch crumbs
  • 4 tbsp of Nutella
  • Syrup and powdered sugar to taste
Instructions
  1. Heat a skillet to medium heat.
  2. Prepare pan with a tsp of coconut oil.
  3. Mix together the eggs, vanilla, milk, cinnamon, and yogurt.
  4. Dip the bread quickly into the egg batter.
  5. Do not over saturate, you want a thin layer.
  6. Dip into the Cinnamon Toast Crunch crumbs.
  7. Fry on each side until golden brown.
  8. Spread a thin layer of Nutella on each slice.
  9. Sprinkle with powdered sugar.
  10. Drizzle with syrup.
  11. Top with yogurt or whipped cream if desired!

french toast

You definitely need to try this recipe at least once in your life! It is an extremely decadent recipe, but if you are up to taking a cheat day this Cinnamon Toast Crunch French Toast is WORTH the calories!

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Cinnamon Pumpkin Waffles With Buttery Apple Cider Syrup

cinnamon pumpkin waffle

Cinnamon pumpkin is the beginning to any good sentence. If you asked me “what is fall?” I would respond with “cinnamon pumpkin.” These waffles are so light and fluffy. Perfect spicy cinnamon nutmeg with a hint of apple cider and pumpkin. I top pretty much every waffle in my life with fresh whipped cream. It helps balance the sweetness for me.

cinnamon pumpkin waffle

These waffles are absolutely everything right now! I love all things pumpkin, but in small doses. The pumpkin provides a really good base that lets me use less flour yet pairs really nicely with the cinnamon and nutmeg. I added a splash of apple cider to help lighten them up and I swirled a little pure maple syrup in the batter right before pouring into the waffle maker.

cinnamon pumpkin waffles

This is the kind of meal I can imagine myself eating late at night in front of the fire when the weather starts to cool down. Is that weird? I know waffles are typically breakfast food, but we rarely eat breakfast in the morning. I usually have enough time for a cup of coffee before I leave the house and Patrick is never hungry until noon-ish. We are big time brunch people. These waffles I actually ate early this morning! Patrick’s kids were up at 7am and usually they only make it 30 minutes before they are whimpering at the door because they are starved. Lucky for them I have been dreaming about this recipe for weeks and I knew exactly what I was going to make!

Cinnamon Pumpkin Waffles With Buttery Apple Cider Syrup
Recipe type: Breakfast, Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 4 large waffles
 
Cinnamon pumpkin waffles with a buttery apple cider syrup.
Ingredients
  • For the waffles
  • ⅔ cup of organic pumpkin
  • 1 cup of whole milk
  • 2 tbsp melted butter
  • 2 tbsp pure maple syrup
  • 3 eggs
  • 2 tbsp apple cider
  • ¼ cup of brown sugar
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • ¼ tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • For the syrup
  • 2 tbsp butter
  • 2 tbsp maple syrup
  • 2 tbsp apple cider
Instructions
  1. Preheat your waffle iron. (I like to spray mine with cooking spray)
  2. Mix the eggs and sugar.
  3. Add the apple cider.
  4. Add in the milk and pumpkin.
  5. Mix in the dry ingredients.
  6. Do not over mix.
  7. Add in the melted butter and syrup last.
  8. Barely mix in.
  9. Your batter should be fairly thin.
  10. Pour into the waffle maker and cook according to your maker's directions.
  11. For the syrup
  12. Mix the butter, syrup, and cider.
  13. I heat mine in a small sauce pan until butter is melted.
  14. Mix together.
  15. Pour over waffles.
  16. Serve with fresh whipped cream.

 

cinnamon pumpkin

Part of me feels like the pumpkin recipes are premature, but I am so ready for fall. Even though it was over 90 degrees outside today we dragged out the fall decorations and light all the cinnamon pumpkin candles. You know when you go to the grocery store and you get hit in the face with the fragrance from the cinnamon apple brooms? Welcome to my house! I love every second of it. Something is just so warm and cozy about the spicy scent. Now you are ready too! Just get some super fluffy blankets and cozy up with a plate of these waffles!

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Steak, Eggs, and Cheese on Homemade Onion Bagels

steak bagel

What do you make when you have leftover steak? I know what you are thinking right now. Who the heck has leftover steak??? I made fennel and garlic rubbed ribeye last night and we had one left over. (PS. Recipe for the ribeyes coming soon!) This morning I woke up and I knew exactly what that left over ribeye was destined to be. A glorious steak, egg, and cheese bagel. Not just any bagel though. I made these thin onion bagels. I wanted something warm and fragrant without too much bread. I didn’t want anything to compete with this insane steak.

steak and egg bagel

This crunchy crust is reminiscent of a baguette. Crisp outside with a soft yeasty inside. I topped them with onion flakes for a nice flavor to go with the crunch. Lathered with salted butter they don’t need any kind of sauce (except hot sauce if you are a serious heat junky like me). Creamy scrambled eggs and melted American cheese top the bagel ¬†off before the grand finale. Sliced pan fried ribeye. Go ahead and take a second to clean up that drool. Its okay my mouth is watering again too.

steak bagel

Steak, Eggs, and Cheese on Homemade Onion Bagels
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2 sanwiches plus extra bagels
 
Steak, eggs and cheese on a homemade onion bagel
Ingredients
  • Ribeye thinly sliced (Mine was cooked medium rare)
  • 3 eggs
  • 1 tbsp of heavy cream
  • 2 tbsp of butter
  • American cheese or any easy melting cheese
  • salt and pepper
  • For the Bagels:
  • 2½ cups of AP flour
  • 2 egg yolks
  • ½ cup of very warm water
  • 1 packet of fast active yeast
  • ½ tsp salt
  • 3 tbsp sugar
  • 6 cups of water for boiling
  • onion flakes
Instructions
  1. In a mixer with paddle attachment add the water, yeast and sugar.
  2. Let sit for about 5 minutes until yeast begins to bubble.
  3. Add in the egg yolks and flour.
  4. Begin to mix on medium low speed.
  5. Sprinkle in the salt over the mixture.
  6. Mix until a ball comes together about 10- 15 minutes.
  7. Sprinkle with a little extra flour.
  8. Let sit covered for 1 hour until double in size.
  9. Form into 6 equal balls of dough.
  10. Preheat oven to 425 degrees.
  11. Boil water.
  12. Flatten each ball in your hand to about an 1 thick.
  13. Use fingers to poke a hole through.
  14. Boil on each side for about 30 seconds.
  15. Sprinkle with onion flakes.
  16. Bake for 15 minutes until golden brown.
  17. Mix together the 3 eggs and cream.
  18. Scramble over low for nice creamy eggs.
  19. Season with salt and pepper.
  20. Pan fry the steak until warm.
  21. Split the bagels in half.
  22. Butter each side and layer with cheese, egg, and steak.
  23. Enjoy!

steak bagel

I don’t know how much leftover¬†steak there is in your house, but I bet you will think of a reason to cook a little extra now! These bagels are seriously everything in our house now. They literally bursting with flavor. The perfect combo of creamy, melty, and salty. Don’t forget to tag #kelliericecakes if you recreate! Enjoy!

 

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Quick and Easy Pancakes Recipe

pancakes

These pancakes are so quick and easy. There are so many recipes on the internet for pancakes. Large and fluffy, thin, mini, buttermilk, blueberry,oatmeal,gluten free. Seriously, the list goes on and on. This recipe is fast and hopefully has all the things you already keep in the kitchen.

After a coconut flour and oats pancake debacle I went searching through the pantry. One stand out different in these pancakes is the brown sugar. I have no idea why I have never used brown sugar before. It gives pancakes such a sweet mellow flavor. You can even skip the maple syrup if you want!

pancakes

Quick and Easy Pancakes Recipe
Recipe type: Breakfast, Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Light airy brown sugar pancakes.
Ingredients
  • 1½ cups of all purpose flour
  • 1 tbsp baking powder
  • 3 tbsp brown sugar
  • ½ tsp salt
  • 1 egg room temp
  • 1 cup of milk
  • 1 tbsp vanilla extract
  • 2 tbsp of melted butter
Instructions
  1. Preheat a frying pan to medium low heat with butter or cooking spray.
  2. Mix together the egg, sugar and vanilla.
  3. Add in the flour, salt, and baking powder.
  4. Mix in the milk ¼ a cup at a time. (The less milk the thicker the pancake)
  5. Add in the butter.
  6. Scoop a spoonful into the pan and cook over medium low heat until bubbles form.
  7. Flip the pancake and cook through (about 1 minute)
  8. Top with butter and syrup!

pancakes

Just imagine those classic thin buttery pancakes with a sweet caramel brown sugar flavor. I know I said you don’t need syrup with these, but I still like to drown mine in melted butter and syrup. This is my new favorite pancake recipe. The texture is light enough that they soak up every little drop of syrup. These also are perfect for freezing! I love taking the extras and putting them in a freezer bag so easy reheating. 30 seconds in the microwave and they are good to go!

 

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Blueberry Banana Muffins (Plus I am a finalist!!!)

blueberry banana muffins

If you don’t follow FeedFeed on instagram you may not know about their contest partnership with Bob’s Red Mill. I entered these muffins a few weeks ago, not really thinking twice, and yesterday I was given the news that I am a finalist! There are so many great bloggers in the running. I am just grateful to have been in the running.

If you want to vote for these muffins click here!

Last night I was on my blog looking for the recipe so I could share with a friend and I realized that I never posted this recipe!!! I cannot even believe it. This is my favorite muffin recipe and some how I just missed sharing the goodness with everyone!

So here it is! My go to Blueberry Banana Muffin Recipe!

Blueberry Banana Muffins (Plus I am a finalist!!!)
Recipe type: Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Banana brown sugar muffins with bursts of fresh blueberry in every bite!
Ingredients
  • 4 ripe smashed bananas
  • 1 cup of fresh blue berries
  • 1½ cups of brown sugar
  • 3 tbsp melted butter
  • 1 tbsp vanilla extract
  • 1 egg
  • 1½ cups of AP flour
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • extra brown sugar for topping
Instructions
  1. Mix the banana, vanilla and butter.
  2. Add in the egg.
  3. Do not over mix.
  4. Stir in the sugar and cinnamon.
  5. Add in the flour, salt, baking soda slowing folding everything together.
  6. Finish by adding in the blueberries.
  7. Do not over mix. Over mixing will make for a tough muffin.
  8. Preheat the oven to 350.
  9. Add the mix to a muffin tin.
  10. I found these great parchment wraps at publix that give the muffin enough room to expand over the tin.
  11. Top each with brown sugar.
  12. Bake for 20 minutes of until golden brown.

I hope you enjoy these! Don’t forget to vote! Voting is open until March 23rd at 1pm!

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Savory Breakfast Quiche

breakfast quiche

January 1st you wake up so ready to take on the year. You have your check list of all the things you are going to tackle this year. If you are anything like me the first note is to be healthy. Drink more water. Eat more veggies. Train to run a marathon. Say see ya to the mandatory morning Diet Cokes.

January 10th I sit here sipping my Diet Coke… BUT I did bring you a recipe packed full of veggies! You can definitely customize this to your tastes. I am not saying this is the healthiest recipe, but it is not the worst thing you can eat. Heck you could even eliminate the pie crust and it would become a tasty Frittata. I just love that crunchy butter crust with the juices from the veggies and the melted cheese.

Breakfast_Quiche

This can stand on its own without adding meat, but I have really been enjoying the Boars head maple turkey so I added a layer in this recipe. Ham, bacon, smoked turkey, sausage would all be fantastic in this quiche. Possibilities are seriously endless.

Savory Breakfast Quiche
Recipe type: Eggs, Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Savory breakfast quiche packed with turkey, cheese and layers of veggies.
Ingredients
  • 1 pie crust (home made or store bought)
  • 3 eggs
  • 1 cup of assorted cheeses (I used shredded colby jack)
  • 2 cups of assorted veggies (I used sweet onion, green pepper, red pepper,and bella mushrooms)
  • 4 ounces of meats ( I used maple turkey breast)
  • ¼ low fat milk
  • salt, pepper, paprika, nutmeg, garlic powder
Instructions
  1. Preheat oven to 425.
  2. Mix together seasonings, milk and eggs. The amount of seasoning is up to you. I only used a pinch of nutmeg then about ¼ tsp of everything else. You can even add a splash of hot sauce at this point.
  3. Situate your pie crust into a greased pie pan. Poke holes in the bottom with a fork so the crust does not poof up and push your ingredients over.
  4. Layer half the cheese on the bottom of the crust.
  5. Add the meats.
  6. Add the veggies.
  7. Pour the egg mixture over everything. It will not cover everything. The eggs should come up just under the veggies. That is okay because the eggs rise a lot when baked.
  8. Top with the remaining cheese.
  9. Bake at 425 for 5 minutes then lower heat to 325. Bake for 20 - 25 minutes. Do not over bake. The quiche is ready when the eggs are not jiggly in the center.

I hope you try out this recipe! It is my favorite go to brunch quiche. Very flavorful and filling.

Breakfast quiche

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