Easy Broccoli and Ham Quiche

I'm not exactly a morning person so when I know I'm having house guests this is my go-to brunch recipe because I can make it a day or two in advance and just warm it up in the morning.  Perfect! I've made a few other versions of this quiche including "Spinach and Mushrooms with Goat Cheese" and "Ground Beef Mexican" (with jalapenos and green chilies, and corn!).  The sky is the limit.  It's actually a great way to get rid of leftovers.  Just use the same milk, mayo and egg mixture....and don't forget some sort of cheese! Also, the pie crusts usually come in two's so I often double the egg mixture and make 2 different versions. The following measurements are for 1 quiche.

Ingredients:


-1 frozen pie crust
-1 package of cubed ham (I like Hormel)
-1/2 bag of frozen broccoli florets, thawed (although I've thrown them in frozen before!)
-1 cup shredded Swiss cheese
-1 Tbsp garlic pepper (or garlic powder + pepper)
-1 tsp dry mustard
-1/2 cup milk
-1/2 cup light mayo
-4 eggs

Deviled Eggs with Basil Aioli and Crispy Capers

Those who follow the food blogs surely know of Molly Wizenberg of Orangette. If you don't you really should check her out.  Not only are her recipes fab, but her pictures are just as scrumptious. The deviled eggs themselves are fairly standard, but what makes them so irresistible are the lovely garnishes. The creamy sweet basil aioli is a great balance with the crunch of salty capers. Basically, these became a few continuous meals for me the other week.  You better believe this will be the next appetizer I bring to a party!

Ingredients for Eggs:

-12 eggs

-1 Tbsp olive oil

-2 Tbsp small jarred capers

-6 Tbsp light mayo

-2 Tbsp Dijon mustard

-1 lemon juice

-1/4 tsp salt

Ingredients for Basil Aioli:

-1/4 packed fresh basil leaves

-1 garlic clove

-1/2 tsp lemon juice

-2 Tbsp olive oil

-1/2 cup light mayo

-salt to taste

Light Southwestern Egg Salad

I've always loved egg salad.  For breakfast on toast, as a sandwich for lunch or just straight out of the fridge.   I've always known it wasn't "the best" for me so I rarely make it.  When my best friend from home called me up and told me about this "light" egg salad I was all over it!  It's common sense but the more egg whites and the less egg yolks you use, the lighter it is.  Should have thought of that myself. :)

Ingredients:


-10 eggs (you'll only use yolks from 3 eggs)
-1/2 cup diced red onion
-3 cloves minced garlic
-1/2 cup diced sweet peppers (red, yellow, orange or green)
-2 Tbsp light mayo
-2 Tbsp spicy mustard
-3 Tbsp Parmesan cheese
-Cayenne pepper to taste

Breakfast Braid

I found this recipe in Cooking Light and thought it would be great for a group, easy, quick and yummy. And that it was! Blake and I spent the past weekend in Beaver Creek with a group of friends.  I decided to get some egg, sausage and carbs in our system before we hit the slopes.

Ingredients:

-1 (13.8 oz) can refrigerated pizza crust dough

-Cooking spray

-1 Tbsp olive oil

-3 Tbsp chopped onion

-4 ounces spicy sausage

-3 large eggs

-1 egg white

-1/2 cup shredded Monterey Jack cheese

-1/4 cup chopped jalapeño peppers

Superbowl Series - Easy Deviled Eggs

Although we didn't have a big crowd watching the game together I still felt the need to cook too much. Here's one of four quick appetizer recipes that are great for game day or an easy party spread. 

Deviled eggs are easy, although I've definitely tasted some not-so-yummy ones.  This is an easy recipe that will make people going back for more than one, two, three or half a dozen (maybe that's just me).

Ingredients:

1 dozen eggs

2-4 Tbsp of mayo

2 Tbsp of spicy mustard

1 tsp white vinegar

1 Tbsp of sugar

Paprika to sprinkle