Bacon and green chili quiche

green chili bacon quiche

My husband had a Christmas brunch at this office, and this is what I made. It would be amazing for a holiday breakfast. It can easily be made ahead and then warmed the day it is needed.


5 eggs

3/4 cup whole milk

1/2 cup sour cream

4 green onions, diced

1 7oz can green chilis

1 cup shredded cheddar cheese

8 slices bacon, diced and cooked

1 prepared pie crust


Preheat the oven to 375 degrees. Place the pie crust into a pie plate. I never like the size of the prepared crusts because I never have enough dough to make fancy edges, but they are so convenient.


Cook the bacon.

Mix all of the ingredients together except the bacon. Pour into the prepared crust. Sprinkle the bacon on top.


Bake this for 35-45 minutes or until a knife inserted jnto the center comes out clean. Cool completely. Refrigerate.






Cottage cheese pancakes

“This is about as Missoura as it gets.” Yes… I grew up outside of St. Louis and that means I ate some definite midwest creations along the way. I can only think of describing this as similar to a cheese blintz. Salty… not fluffy… perfect with sweet maple syrup. We ate these constantly. In fact, growing up I thought all pancakes had cheese in them. Silly me.

There really isn’t anything quite like this. My mom is in town visiting. That means I get to pull out all of the old famous family creations.



3 beaten eggs

1 tsp salt

1/4 cup flour

1 cup cottage cheese

3 tablespoons oil

Mix it all up. Heat a grill to 350 degrees. Make sure to coat the grill with cooking spray just prior to cooking. These cook much longer than regular pancakes. They take about 5-10 minutes per side. Flipping them often results in bad things. The cheese splits out and they begin to stick. One batch makes about 5-6 pancakes or enough for 2 people. They are filling. Expect about 2-3 per person.


Contest winning! Green chili breakfast casserole


It won!!!


This was Christmas brunch this year. It was fabulous.

1 pound breakfast sausage cooked and drained

3/4 loaf of 3 day of french bread cubed small

6 eggs

2 3/4 cups half and half

1 small can of diced green chilis drained

8 oz shredded sharp cheddar cheese

5 green onion (white and green) diced

4 ounce can mushroom drained

1/2 teaspoon salt

1/4 teaspoon dried mustard

1 1/2 teaspoons worchestershire

1/4 teaspoon paprika

1/4 teaspoon black pepper

Dash of tabasco… or more 👍

Butter a 9×13 casserole pan. Layer bread, then cheese, then mushrooms, then green onions, and finally sausage. Mix the egg, half and half, spices and green chilis in a bowl. Pour over all ingredients in the casserole dish. Cover. Refrigerate overnight. Bake in a 300 degree oven uncovered for 1 hour or until knife inserted in center comes out clean.






Breakfast bake


This is perfect for any leftover bread from the week. French bread, rolls, hamburger buns, sandwhich bread….. my favorite is leftover good quality buns. You can make if the night before if needed. The leftovers save well and reheat well for many breakfasts. Another fun part is that I use a different vegetable in it each week. Usually it depends on what is leftover also. Alternate choices are green onion, yellow onion, green bell pepper, orange bell pepper, roasted poblanos, etc. I keep it simple and try to not buy a million items to make it.

Leftover bread – 2-3 rolls or about 4-6 sliced of bread

1 cup of diced veggies. Today was green onion

1 breakfast sausage roll. I like natural uncured pork sausage or spicy pork sausage

8 eggs

2/3 cup milk

salt and pepper

1/2 cup cheddar cheese (optional)


Cook the sausage in a pan over medium heat. Press on paper towels to remove all grease once well done.


Preheat oven to 325 degrees and prepare an 8×8 or 9×9 casserole pan. Cube the bread and add it to the baking dish.


Dice the veggies and add them on top.

Add cooked sausage over the bread mixture. Gently mix all to separate layers.


Now place the eggs into a separate bowl. Whisk in the milk as well as about 1/4 teaspoon each of salt and pepper.

Bake uncovered for about 45 minutes or until a knife inserted into the center comes out clean. Add cheese (is desired) and bake 1-2 minutes more until melted.

If I make this a day ahead, then I assemble (without cheese), cover, and refrigerate the casserole pan just before the bakng stage. It will need about 15 minutes longer in the oven if baking it cold.