At Round Barn Farm Bed and Breakfast and Bread in Red Wing, Minnesota, Robin and Elaine Kleffman serve this sweet-and-savory quiche with a dollop of sour cream and seasoned, broiled tomato halves on the side.
Combine hash browns, sausage, bacon, eggs, cheese and chopped veggies for a hearty breakfast tortilla. Top the colorful mixture with cool sour cream and spicy salsa in this recipe inspired by RAGBRAI vendor Farm Boys.
Talk about easy! You can prep these delicious little quiches the night before, or make them in the morning while the oven preheats. They're perfect for brunch parties, and you can use whatever meat, cheese and veggies you have on hand.
South Dakota chef Doug Hanson shared this make-ahead recipe from his grandmother. "It's easy to make on Christmas Eve and pop in the oven Christmas morning while watching the kids play with toys," he says. "You can't go wrong with eggs, cheese and bacon."
When we asked our staffers for their favorite easy dishes that taste like they took all day, Sara Reimer thought of her mom's Spinach Quiche recipe. "I mix frozen spinach and a few other ingredients, then put it in a puff pastry crust," says Sara, Midwest Living® assistant home & garden editor. Serve with a tossed salad for a quick, light dinner.
This recipe has a lot of steps, but it's worth the effort. Bread a poached egg with a crisp coating, then place it on top of a baked ricotta-fontina torte and drizzle the whole thing with a cheesy mushroom sauce.
At Cold Spring Inn in Hubertus, Wisconsin, Kari and Jerry Munley serve these elegant brunch pastries with cinnamon rolls and fruit. The herby bearnaise sauce is a bit fussy to make compared to purchased hollandaise sauce, but you'll notice a real difference in flavor.
The recipe was developed for heirloom tomatoes such as Cherokee Purple or Brandywine, but if those aren't available, use whatever kind of tomatoes you like. Drain sliced tomatoes on a paper towel before adding them to the quiche, and they won't release as much water.
Fast zap: Line a custard cup with a slice of ham or luncheon meat, break in an egg, prick the yolk, and microwave the whole thing. It's a warm breakfast in minutes. Quick meal: Wrap a cooked egg, sauteed veggies and shredded cheese in a tortilla. Faux Devil: Halve hard-cooked eggs and top with a dollop of sour cream, mayo or dressing.
Storing eggs: Store raw eggs in their original carton in a refrigerator set at 40 degrees or below for as long as four weeks. A hard-cooked egg keeps in the fridge for up to a week. Warm them up: When hard-cooking eggs, don't shock them by dropping them into boiling water. You could crack the egg that way. Start them out in cold water, then bring them to a boil. Egg benefit: An average-size egg contains 12 percent of the recommended daily allowance of protein, which means it can help you feel full longer.