Crustless Quiche

This is one of my favorite breakfast (or brunch or lunch…) recipes using ingredients you have on hand. Looking for easy? It literally comes together in minutes. It’s also a really nice way to use up stray veggies in your fridge. Plus, the combination of fillings is endless. Now I’m getting hungry, so let’s get cooking.

Basic Mix:
2 cups of milk (for some extra punch, it’s a great way to use up buttermilk too)
4 eggs
1/2 cup baking mix (I used Bisquick Heart Smart)
1/2 stick unsalted butter, melted
Dash of black pepper, oregano and garlic

Filling ideas:
Cooked sausage (either breakfast or Italian)
Cooked, crumbled bacon
Shredded cheese (cheddar, jack, swiss or mozzarella…)
Diced vegetables (pepper, onion, broccoli, spinach, tomato…)

Preheat oven to 400 degrees. Grease a pie plate or 2.5 quart casserole dish.

Blend milk, eggs, baking mix, butter and spices. Pour into dish. Sprinkle in any extra meats, cheeses and vegetables. To keep the consistency of the quiche, don’t overload the dish with the fillings (about two cups will be more than enough). Bake for 35-40 minutes until set.

If you’re feeling fancy, serve with fruit salad on the side. Throw any leftovers in the fridge and just microwave a slice for a minute to enjoy the next day.

What’s Cooking This Week

This is a tale of a tasty dinner taking on new life as the leftovers were lovingly used for breakfast. When we’re empty nesting, I find I have a really hard time doing two things: buying meat in smaller quantities and portioning food that serves two people (not a small army). So while leftovers are always good for lunch, I’m still trying to think of new ways to use them!

Dinner began with a beef & veggie skillet. I tossed some sliced steaks in sesame oil and garlic, then gave them a quick stir fry. When the beef was done, I set it aside, deglazed the pan with a little stock, then cooked some peppers & spinach in the pan with some soy sauce. The meat makes a return to the pan and is topped with green onions. Normally, I serve rice with a dish like this, but we were feeling potatoes for some reason that night. So I scrubbed some russets and started them cooking in the microwave for 15 minutes. Then I drained them, patted them dry, tossed them in melted butter and smoked paprika and finished them off in the air fryer. I’ll admit, I would have liked them crispier, but the flavors were really good and worked with the steak and veggies.

As we were eating dinner that night, we got talking about this dish seeming like a deconstructed hash when potatoes were served instead of rice. Which gave me the idea for breakfast. I chopped the leftover steak and potatoes and added them to a pan to warm up a bit with the leftover veggies. Then I added some scrambled eggs and mixed everything together while the eggs cooked, finished with a bit of shredded cheddar cheese and wrapped everything up in a tortilla. So good.

As I head to the kitchen to get some Easter preparation going, what’s your favorite way to re-purpose leftovers?

Eat well friends!