Chorizo and Potato Frittata

I came across this recipe and knew I had to try it. We raise chickens and eat a lot of eggs - this was a delicious way to eat some of them!

3 tbsp olive oil
3 medium Yukon gold potatoes, peeled and cut into small cubes
small onion, diced
1 lb ground chorizo sausage
8 large eggs
salt and pepper
1 cup monterey jack cheese

Preheat oven to 350. In a large ovenproof skillet heat the olive oil over medium heat. Add potatoes (season with salt and pepper) and cover with a lid, stirring often, until tender and lightly browned. Remove from pan.

Add onion and chorizo to pan and cook through. Add potatoes back to pan and stir to combine.

Whisk eggs together, seasoning with salt and pepper, and add to the pan. Cook until egg starts to set then transfer to the oven. Cook until frittata is set, 8-10 min. Add cheese to top and broil to brown.

Ham & Swiss Quiche

1 1/2 c shredded Swiss cheese
4 t all-purpose flour
1/2 c cooked ham, diced
3 eggs
1 c milk
1/4 t salt
1/4 t ground dry mustard
1 (9 inch) unbaked pie crust
2 T chopped fresh parsley (optional for garnish)

In medium bowl, toss 4 teaspoons flour with the grated cheese. Sprinkle mixture into the pie shell. On top of cheese, sprinkle 1/2 cup of diced ham.

In medium bowl, combine eggs, milk or cream, and then add salt and mustard powder. Beat until smooth and pour over cheese and ham.

Put piece of plastic wrap large enough to overlap sides over top of quiche, then a piece of foil, and seal well around the edges. (plastic keeps the foil from sticking to the food). Place prepared quiche in freezer.

When ready to bake, preheat oven to 400 degrees F. Remove foil and plastic wrap. Put foil around edge of crust to protect it from burning. Bake in the preheated oven for 60 minutes, or until filling is set and crust is golden brown.

Aztec Quiche

1 1/4 c. grated Monterey Jack cheese
3/4 c. grated mild cheddar cheese, divided
9" deep-dish frozen pie shell
4oz can diced green chilies
1 c. half and half
3 eggs, beaten slightly
1/2 t. salt
1/8 t. ground cumin

Spread Monterey Jack cheese and half of cheddar over bottom of pie shell. Sprinkle diced chilies over cheeses. In a bowl, mix the half-and-half, eggs, salt, and cumin. Pour carefully into pie shell. Sprinkle with remaining cheddar. Cover pie with foil and freeze.

Serving Day: Thaw quiche in fridge. Preheat oven to 325°, remove foil, and bake uncovered for 40-50 minutes or until center is set.

Salsa and Cheese Quiche

I make this quiche in combination with the Sausage Quiche. Since refrigerated pie crusts come in twos, it works out well to make two different quiches. I mix all the ingredients in a bowl for this one first (since it is vegetarian), then use the same bowl to mix ingredients for the sausage version. Both are crowd pleasers and perfect for brunch when you have out-of-town visitors!

6 beaten eggs
1 c. heavy cream
1 1/2 c. sharp cheddar cheese (shredded)
3/4 c. salsa
salt and pepper to taste
unbaked 9in pie crust

Preheat oven to 375 degrees
Mix all ingredients together and pour into pie shell.
Bake for 35-45 min.

Sausage Quiche

I make this quiche in combination with the Salsa and Cheese quiche. Since refrigerated pie crusts come in twos, it works out well to make two different quiches. One is vegetarian and the other is not, but both are crowd pleasers and perfect for brunch when you have out-of-town visitors!

6 beaten eggs
1 1/2 c. heavy cream
1 1/2 c. sharp cheddar cheese (shredded)
1 lb. sausage, browned and drained
salt and pepper to taste
unbaked 9in pie crust

Preheat oven to 375 degrees
Mix all ingredients together and pour into pie shell.
Bake for 35-45 min.

Breakfast Bake

I got this recipe from Kraft Foods - and it's not just for breakfast! :) My twist is adding just a few shakes of Frank's RedHot sauce to the egg mixture for a subtle zing, but there are lots of ways you could make it your own. Enjoy!

1 can (8 oz.) refrigerated crescent rolls
1 pkg. (8 oz.) smoked ham, chopped
6 eggs
1/2 cup milk
1/2 tsp. pepper
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese

Preheat oven to 350ºF. Unroll dough in 13x9-inch baking dish; press to cover bottom of dish, firmly pressing perforations and seams together to seal.

Sprinkle ham over crust. Beat eggs, milk and pepper with wire whisk until blended; pour over ham. Sprinkle with cheeses.

Bake 25 min. or until center is set.

Quiche in a Bag

This is great to have on hand during the holidays, when having overnight guests, or a quick dinner when you are too tired to make anything! The recipe calls for ham and cheddar cheese, but you can use whatever kind of meat (or veggie) you would like and whatever cheese suits your taste buds. Make on or a bunch, you will surely love this one!

3/4 cup (~6 oz) chopped ham
1 cup shredded cheddar cheese
2 cups milk
4 eggs
1/8 tsp (or a dash) Tabasco sauce
1/2 cup flour
2 tsp baking powder

1. Add the chopped ham and cheddar cheese to a ziplock bag.
2. Add the milk, eggs, tabasco, flour, and baking powder to a blender or bowl and mix to combine.
3. Pour into the bag with ham and cheese and seal bag, getting as much air out as possible.

To cook:
Thaw quiche in the bag. If you forget to take this out to thaw, it can be thawed in the microwave. After quiche is thawed, shake bag well and pour into a greased deep-dish pie plate or an 8x8 square pan. Bake at 350 for 30-45 minutes, until lightly browned on top and well set in the center. Cool about 5 minutes before serving.

Avocado-Egg Breakfast Wrap

This is one of my absolute fave things to make for breakfast. My kids always try and steal it too! This recipe is for one wrap, but there's usually enough filling for two.

Put 1 egg and 2 egg whites, beaten, in nonstick skillet over medium heat (I add a bit of margarine or spray to pan first). Cook, stirring, until scrambled. Stir in 2 tsp finely chopped fresh cilantro. Spoon onto 1 warmed corn tortilla, top with 1/4 medium avocado and 2 tbsp salsa. Roll up and enjoy!