If you’re looking for an easy snack to make for any kind of get-together, like Game Day for example, you can whip up this Loaded Baked Potato Dip in no time! It’s such an easy recipe and it tastes so good! This dip is loaded with everyone’s favorite baked potato toppings: sour cream, cheddar cheese, sliced green onions, bacon bits or pieces, and some Ranch Dressing Mix to give everything a little extra zing! Serve this dip with wavy potato chips—I’m not sure why, but the wavy (or ruffled) chips somehow taste better with this! 🙂 Continue reading
I think I’ve mentioned this before, but I haven’t had much success with making homemade pie crusts. I know I need more practice, and just don’t seem to have the time. Which is why this quiche appeals to me, because I can use frozen pie crusts in it. If you are a good pie crust-maker, then you could use your own homemade crusts.
I also like this quiche because it has bacon, green onions and mushrooms in it. I take the easy route and use a pouch of real bacon pieces, but you can always fry your own bacon and crumble it. Or, if you’re not a meat-eater, you can leave out the bacon and add in some chopped tomatoes. So you can make this quiche the real easy way or make it a little more homemade, depending on how much time you have. Another great thing about this recipe is that it makes two quiches (you can halve the recipe if you just want to make one). Perfect for breakfast or brunch!
BACON ONION MUSHROOM QUICHE by NancyC
Makes two 9″ quiches
- 2 frozen 9″ deep dish pie shells
- 1 (3-ounce) package real bacon pieces (about 3/4 cup)–or substitute 3/4 cup chopped tomatoes
- 5 green onions, finely chopped
- 1 (4-ounce) can sliced mushrooms (or mushroom pieces and stems), well drained
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Fiesta (Mexican style) Blend cheese
- 6 eggs
- 1 1/4 cups Half & Half (light cream)
- 1/2 cup sour cream or plain Greek yogurt
- a few dashes of salt
- a dash of pepper
- 1 Tbsp. flour
Position your oven rack in the center of the oven, and preheat oven to 375˚F. Remove the pie crusts from the freezer and let thaw for about 5 minutes. Prick the bottom and sides of the crusts with a fork to help prevent bubbles from forming in the crust as it bakes, and bake for 8 minutes. Remove pie crusts from oven–there may be some bubbles in the crusts, so just gently pat the bubbles down. After removing crusts from the oven, reduce heat to 350˚F.
In large bowl, combine the bacon, green onions, mushrooms, and cheeses; mix together and set aside. In medium bowl, whisk together eggs, Half & Half, sour cream, salt and pepper, and flour. Add this mixture to ingredients in large bowl, and mix well. Then distribute mixture evenly between the two pie crust shells, put in the 350-degree oven and bake for 45 minutes or until set (I like to put the pie crusts on a large rimmed 13×18 baking pan while the quiches are baking–it’s easier to put them in and take them out that way). Also, you can cover the quiches with foil the last 10 minutes of baking if your crusts are getting too browned.
Note: The egg filling will be a little puffed up when you take it out of the oven, but it settles down as it’s cooling.
I like making the full recipe so I have two quiches–one to eat now and one to freeze for later! Do you enjoy making quiche and do you make your own crust or use pre-made crusts?
If you’re looking for a hearty breakfast idea, maybe even for Father’s Day, here’s a recipe I made with the Perfect Bacon Bowl. I received two complimentary bowls to try out and I read about them beforehand in this Good Housekeeping review.
It sounded like these bowls had worked well with bacon, so I thought I’d try doing something different with them: making biscuit bowls and filling them with a scrambled egg filling. It’s really easy because you use those large refrigerated buttermilk biscuits that come in a can. There are 8 biscuits to a can–and since I just had two bacon bowls I used a large muffin tin (with 6 muffin cups) to make the rest of the bowls. You just have to separate the biscuit dough and roll each one out until they’re about 1/4″ thick, then form them around the bacon bowls or muffin tins. The photos below show how the biscuits look before and after baking…
While the muffin tins works fine for this, the bacon bowls did make a nicer-looking biscuit bowl. Plus you can also use them to make those yummy bacon bowls. They have a rim where the grease from the bacon can drain, which is nice too.
While the bowls are baking, you can mix your scrambled egg filling–then just scoop the filling into the slightly-cooled bowls and serve. It’s a fun way to have biscuits and eggs! You can also use bread dough to make mini bread bowls in a similar way–and fill them with soup or salad. Have fun experimenting!
SCRAMBLED EGG BISCUIT BOWLS by NancyC
Serves 8 (you’ll need 8 bacon bowls or two 6-cup jumbo muffin pans–or some of both!)
- 1 (16.3 oz.) can refrigerated biscuits (the big biscuits that come 8 to a can)
Preheat oven to 350˚F. Spray Perfect Bacon Bowls (or bottoms of jumbo muffin cups) with cooking spray. Separate the refrigerated biscuit dough into 8 biscuits.
Using a rolling pin, roll the biscuit dough out until it is about 1/4″ thick (the biscuits are easier to roll out if you lightly sprinkle them with a little flour). Place dough by hand over the Perfect Bacon Bowl and spread dough down so that the edges cover the rim (or place dough by hand over and around the bottoms and sides of the jumbo muffin cups).
Bake for 11 to 14 minutes; halfway through baking time (around 6 or 7 minutes), remove Bacon Bowl or jumbo muffin tins from oven and lightly pat dough down to eliminate any bubbles that may have formed; return to oven and finish baking for another 5 to 7 minutes. Let cool for about 5 minutes, then remove biscuits from cups. Fill with scrambled egg filling.
Scrambled Egg Filling: (or use your favorite scrambled egg recipe, using 12 eggs)
- 12 large eggs
- 2 1/2 Tablespoons milk (or if you want them a little creamier, use sour cream)
- 1/4 teaspoon salt
- 1 (2.5 oz.) package real bacon pieces
- 1 Tablespoon butter for frying
- 1/3 cup finely chopped onion
- 1/3 cup finely chopped green pepper
- 1 1/2 to 2 cups shredded cheddar cheese
- additional shredded cheddar cheese or bacon pieces for garnish, if desired
In large mixing bowl, whisk eggs with milk and salt. Beat vigorously for 2 minutes. Stir in bacon pieces, stirring until evenly distributed in mixture.
Heat a large non-stick frying pan over medium heat. Melt butter in pan. After butter is melted, add chopped onion and green pepper, cooking several minutes until slightly tender. Add egg mixture. Let egg mixture set for a few minutes, then start scrambling, tilting skillet so runny parts will cook. When eggs are cooked and scrambled, stir in cheddar cheese, stirring until cheese is melted; add salt and pepper to taste if desired.
Spoon scrambled eggs into baked biscuit cups and garnish with additional shredded cheese or bacon pieces on top, if desired (you can pop into microwave for 10-20 seconds to reheat biscuit cups if they have cooled off too much). Serve immediately.
These Scrambled Egg Biscuit Bowls make a great dish for breakfast or brunch! Are you making a special breakfast for Father’s Day?
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