In my last post I let you all know what was on the Mother's Day brunch menu, now I will share the recipes! They were all super quick and super easy (perfect for busy people! :)
Quiche
(I make mine crust-less because I am gluten free, and it takes the hassle out of whipping up a crust (or buying one)
Sausage Bacon Cheddar
You need:
1 & 1/2 cups shredded cheddar or Monterey jack cheese
1 & 1/2 cups whole milk, half and half (or combo)
4 eggs slightly beaten
4 bacon slices cooked and crumbled
3/4 cup breakfast sausage cooked and crumbled
I precooked my bacon and sausage the night before mothers day, so on mothers day I could just throw it into the recipe. If you have time the morning you make this, cook these then! Crumble and set aside.
In a large bowl combine the eggs and milk. Add the bacon, sausage and cheese to the egg and mix well. Pour into greased pie or cake pan (or into your unbaked crust).
Bake at 350 for 1 hour or until set. Insert toothpick or knife to check!
original recipe here: http://www.mommyskitchen.net/2010/11/my-favorite-breakfast-quiche-potluck.html
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Broccoli Cheddar
You need:
1 tablespoon unsalted butter
2 cups medium diced yellow onion
coarse salt and ground pepper
6 large eggs
3/4 cup heavy cream (or 1/2 and 1/2, whole milk, etc..)
3/4 pound broccoli florets, steamed until crisp-tender
1 cup grated sharp cheddar cheese (4oz)
Preheat oven to 375 degrees. In a large skillet melt butter over medium-high heat. Add onion, season with salt and pepper, and cook until light golden. 8-10 min. In a medium bowl, whisk together eggs and cream. Add onion, broccoli, and cheese. Season lightly with salt and pepper. Bake 40-45 minutes until center is just set.
http://www.marthastewart.com/868430/broccoli-cheddar-quiche
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Lemon-Raspberry Muffins
(I made them gluten free! Also, you can choose a different berry!)
You need:
2 & 1/2 cups unbleached all-purpose flour.
(Unless you're making them gluten free, then use a brand that is "cup for cup" like Domata or Pamelas)
3/4 cup sugar - white or light brown
(plus extra if you want to sprinkle the tops)
1 tablespoon baking powder
1/8 teaspoon fine salt
freshly grated nutmeg
1/2 c (1 stick) unsalted butter
1 cup whole milk
(I used almond milk and it was fine)
2 large eggs, at room temperature
1 tablespoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
1 & 1/2 cup fresh raspberries, rinsed and dried
(The original recipe calls for blueberries, I just LOVE raspberries!!! Can you believe I was around 22 years old when I started eating them?! What was I thinking waiting so long!?)
Preheat the oven to 425 degrees and line a 12 muffin tin with cupcake liners. Set aside. (I didn't use liners, I just greased the pan and they were fine!)
Whisk the flour, sugar, baking powder, salt, and nutmeg together in a medium bowl. Set aside.
Microwave the butter (cover with plastic wrap in a bowl) for about 30 seconds. (Or in a saucepan.) Whisk the milk, eggs, and vanilla with the butter.
Make a small well in the center of the dry ingredients. Pour wet ingredients into the well and stir with a wooden spoon until dry ingredients are moistened, but still lumpy. Do not overmix the batter or your muffins will be dense. (For real, follow this, apparently I didn't and my muffins weren't as fluffy as I would have liked!! :)
Gently stir in the berry of choice. Divide batter evenly into the muffin tin and sprinkle the tops generously with sugar. (I skipped that step, sorry family who ate them ;)
Put the muffins in the oven and immediately reduce temperature to 375 degrees. Bake until golden brown, about 25 minutes, rotating the pan half way through the cooking. Check with a toothpick. Cool the muffins in the pan for a few minutes, turn muffins out of the pan and serve warm or at room temperature.
Original recipe here: http://www.foodnetwork.com/recipes/food-network-kitchens/blueberry-lemon-muffins-recipe.html
Hope you enjoy!!!
Xo
Emily
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