New Day Cleveland Apperance- Good Morning Idaho!

Yesterday was back in the studio for my 8th time- can you believe it?!  I'm not exactly sure how I scored such an awesome little gig, but I am loving it!  New Day Cleveland is a lovely show, and has seriously the nicest people. 

 

For my segment yesterday we were planning for Lent- Meatless Meal for a Family of 4 for under $20.  Challenge taken!  Breakfast for Dinner is an awesome way to stretch the bank, and who doesn't love it?!  My boys would eat it every night if it was up to them. Good Morning Idaho is a recipe that takes a fun twist on the traditional eggs and hash brown breakfast. 

 

Here I am prepping for the show- we go live in half an hour! 

 

 

My sister came along for some moral support and to help me out getting things together before the show.  She is one of my favorite people in all the world and I am so lucky to have her not only as my sister but also best friend favorite Partner in Crime!  Here we are hanging out in the Green Room backstage waiting for the show to begin.  Perfect opportunity for a Sister Selfie! 

 



Here is a link to my clip, if you were unable to watch live!  Aside from a stubborn potato that refused to come off my cast iron skillet, everything went incredibly smooth.  I think I am beginning to get the hang of this....

Oh, and at the 5:21 mark you get to see a perfect shot of my very pregnant belly :)  So now I have two children that have made an appearance with me! lol.  Love it.

I get to be a TV Star tomorrow!

Set your DVR's, I am back on New Day Cleveland tomorrow morning at 10:00am (I will be the first one up, so tune into the very beginning!) This week they gave me a new challenge for Lent- Meatless Meal for 4 for under $20. Our family LOVES breakfast for dinner and I am sharing a favorite of ours- "Good Morning Idaho", which is eggs baked in a potato! It is a fun twist and not to mention completely delicious! See you tomorrow on Fox 8 News!

Cinnamon-and-Raisin Muffins

Hello friends!  Goodness it feels good to be back and writing.  I decided to take the summer off from blogging to spend some much needed quality time with my family.  But now with my oldest back in school and only one little guy at home with me now, I have been so antsy to get back in the swing of things.  Breaks sure can be nice, gives the perfect recharge to the soul!  And now I have a head FULL of recipes I cant wait to share with you all! 

When Jackson gets home from school he is absolutely famished. A full day of school is hard work!! Baking gives me wonderful quality time with Little O and I love having special treats at home for when Jackson gets off the school bus.  He is going to be thrilled to see one waiting for him on the kitchen table this afternoon!!

Cinnamon-and-Raisin Muffins
recipe slightly adapted from 1001 Muffins by Gregg R. Gillespie

makes 10 muffins

1 1/2 cups All-Purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 cup raisins
1/4 teaspoon salt
1/2 cup packed brown sugar
1 large egg
1/4 cup butter, melted
1/2 cup milk

Position the rack in the center of the oven and preheat to 375 degrees F.  Lightly grease or line with paper baking cups ten 2 3/4-inch muffin cups.

In a large bowl, blend together the flour, baking powder, cinnamon, raisins, and salt.  In a medium bowl, beat the sugar, egg, butter, and milk until smooth.  Combine the two mixtures, blending until the dry ingredients are just moistened. 

Spoon the batter into the prepared muffin cups, filling each about three-quarters full.  Bake for 15-20 minutes, or until a cake tester or wooden toothpick inserted into the center of a muffin comes out clean.  Cool in the pan on a wire rack for 5-7 minutes.  Serve warm, or invert onto the rack to cool completely. 

Delicious slathered with butter and a bit of jam!

My taste tester approves!  Owen gobbled his muffin up in no time and kept telling me how yummy they were.  Big hit!  He's pretty stinking cute too, huh?  :)

Toad in a Hole- Midwestern Style

I know that Toad in a Hole means something completely different to people over in Europe where this recipe consists of sausages cooked in Yorkshire Pudding. But to most of us here in the Midwestern United States, Toad in a Hole is an egg that has been sautéed inside a slice of bread where a hole was removed from the center.  It is a simple dish, giving you that perfect dunking bread already there and waiting to be slathered in the runny yoke the moment a tine of your fork hits the egg.  It takes no time to make and is, well, wonderfully delicious.  Plus kids and adults always seem to get a kick out of it!

Toad in a Hole- Midwestern Style
2 slices bread per person
2 eggs per person
butter
salt and fresh ground black pepper to taste
fresh chives to garnish

Using a shot glass or a small biscuit cutter, cut a hole in the center of each slice of bread.  Butter both sides of bread as you would for a grilled cheese sandwich.  Be sure to butter the circles you just removed from the breads, they are great dippers for the runny eggs!

Place the bread into a nonstick pan  and "grill" at medium low heat until just golden.  Flip bread and very carefully break the egg into the hole.  The yoke should fill it nicely.  Season each egg with salt and fresh ground pepper to taste.  Allow to cook until you get the eggs to your preferred doneness.  I like to lightly cover my pan with foil to set the yoke just a bit more.  If you don't like a runny egg at all, just leave the foil on the pan to your perfection.  Carefully remove the Egg's in a Hole to each person's plate, garnish and enjoy!  Serve along side some fresh fruit and crispy bacon.

I  know there are all sorts of other names for this fun dish.  What do you call it in your neck of the woods?!

Cinnamon Bun Muffins (Gluten Free, Low Carb)

I have been getting lots of requests for more Special Diet recipes (low carb, gluten free, vegan, etc.)  So this one is for you!  This recipe is low carb and gluten free due to the use of the almond meal.  The use of honey or maple syrup makes it low on the glycemic index as well, meaning that your body will break it down faster instead of storing the sugars like when using granulated white sugar does. 

But most importantly, they are SO, SO yummy!  These muffins have tons of cinnamon, making your home smell like heaven while baking.  The almond meal gives a nice nutty flavor that blends everything together beautifully.  Even if you aren't concerned about any special diets, you would still fully enjoy these muffins. Our whole family just loved them.  Thank you Comfy Belly for introducing us to this great recipe!

Cinnamon Bun Muffins (Gluten Free, Low Carb)
recipe courtesy Comfy Belly

1/2 cup of yogurt
1/4 cup of honey (or maple syrup)
2 eggs
2 1/2 cups of blanched almond flour
1/4 teaspoon of sea salt
1/2 teaspoon of baking soda

Cinnamon Topping Ingredients 
2 tablespoons of ground cinnamon
4 tablespoons of honey (or maple syrup)
2 tablespoons of unsalted butter, melted (ghee or coconut butter will work too)
1/4 cup of chopped walnuts (optional; or other nut)

Preheat oven to 310 degrees F.

Combine all the wet muffin ingredients into a bowl and blend well with a spoon. Add the dry muffin ingredients and blend well with a spoon. Place cupcake liners in a baking pan, and fill the liners halfway with batter.

Blend all the topping ingredients well. Add about a tablespoon of topping to the center of each muffin. Now put another scoop of batter on top of each muffin until the batter just about reaches the top. Add nuts now if your adding them to the top of the muffin. Evenly distribute the remaining topping over the top of each muffin. Optionally, use a toothpick to poke at the top of each muffin to allow some topping to drip into the batter.

Bake for about 25 minutes, or until a toothpick placed in the center of a muffin comes out clean and the tops are starting to brown. Cool and enjoy!

Store for a few days covered, or in the refrigerator for 2 weeks.

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I linked up on Sweets For a Saturday #43. Come find some other delicious sweet things :)

Caramelized Onion Egg Scramble

Is there any smell more mouth watering then sauteed onions in butter? .... Mmmmmm.  Now take those little guys a bit farther and caramelize them.   Caramelized onions stirred into cheesy eggs.... ok, now this is crazy good!  If you are an onion lover like me, then you will go crazy for this egg scramble!  The slow cooking of the onions adds such a lovely sweetness to the eggs, making them completely addictive.  This isn't just for breakfast!  I feel like the time and love it takes to caramelize onions, also makes this special enough for a perfect "Breakfast for Dinner". 

Caramelized Onion Egg Scramble
4 eggs
4 tablespoons milk
1 tablespoon butter or margarine
1 small onion, diced
1 green onion, sliced
2 slices Sharp American Cheese, torn up
salt and fresh ground pepper, to taste
2 parsley sprigs, chopped for garnish

In a medium sized nonstick skillet over medium heat, melt the butter.  Add the diced onions and a pinch of salt.  Sauté until just beginning to turn brown.  Turn down heat to low and allow the onions to continue to caramelize, stirring occasionally.  

Wisk the eggs and milk together for two minutes, until frothy and even colored.  Turn the heat up to medium low, add eggs to skillet. Do not scramble right away. Just as they are beginning to set, using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute the runny parts. When eggs are almost done, add the green onions and sharp American cheese.  Season with salt and pepper. Cook until the cheese is melted.  Garnish with parsley.  Serve with toast points and if you are like me, a little hot sauce to spice things up!

Egg Muffins

So I am tired of the last few pregnancy pounds hanging onto my body for dear life.  Enough is enough already! I lost so much of the weight so quickly and it was awesome.  But now I am hovering at a plateau for the last few months and it is time to shake it!  I need something to boost up my metabolism and get everything moving so we have decided to start up South Beach Diet.  Not really all that thrilled about "dieting" but I have done low-carb a few times before and it really works quickly.  The nice thing with South Beach is that you don't need to stay altogether low carb past the first two weeks.  *phew*  I know many people that have had a lot of success with the diet, including my parents, so I am excited to see some positive changes in myself as well.  Wish me luck and I will share some of our favorites recipes along the way too.

There is an awesome blog, Kalyn's Kitchen, that is primarily all South Beach Friendly recipes.  You don't need to be on the diet to be able to appreciate her recipes.  Seriously, everyone could pretty much benefit by reduced carbs and increasing vegetables, whole grains and lean meats!  

After sleeping for 6-10 hours a night your body needs a serious recharge.  You need to break the fast that your body was doing while your were snoring away.  Hence the name breakfast.  These Egg Muffins are a wonderful start to your day.  Once you make a full batch you then have a quick breakfast for the rest of the week.  They have no flour, making pretty much carb free but also gluten free and high in protein.  Oh, and did I mention yummy?!

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Egg Muffins
recipe slightly adapted from Kalyn's Kitchen

12 Eggs
1/2 cup low fat 2% cottage cheese
1 (4 oz) can chopped green chili's
3 green onions, chopped
1-2 cups grated low-fat cheese (I used sharp cheddar, but any of your favorites will work great!)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. (Using veggies will reduce the fat content)
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout.  Add the cottage cheese, salt and pepper, and beat well. Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.

60 Second Egg Sandwich

Breakfast is the single most important meal of the day!  You've heard it before, you know it's true. But how often are you running out the door thinking "I just don't have time!" You either end up going with out anything at all or you make that (usually) bad decision to grab a bite on the road.  But "Fast Food" doesn't have to be "bad for you food"!  What if I told you that you could have an amazingly delicious egg sandwich, full of protein, low in carbohydrates and only takes you 60 Seconds to make?!  It's true!

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60 Second Egg Sandwich
1 egg
1 slice cheese
1 slice tomato
a few leaves fresh basil
a smear of low fat mayo
1 sandwich thin
salt and fresh ground black pepper
nonstick cooking spray

Break one egg into a ramekin that has been sprayed with nonstick cooking spray.  Lightly give the yoke a little whisk with a fork.  You need to break the yoke slightly, otherwise it can explode in your microwave- you don't want that!  Season egg with salt and pepper and microwave on high for 60 seconds.  Now microwave times may vary, so depending on how "hot" your oven cooks and how firm you like your egg you may wish to decrease the time slightly.  I found in my microwave 45 seconds is perfect.  Remove ramekin with pot holders- these little guys get hot!

With the tip of your butter knife slide the egg out of the ramekin.

Smear half of your lightly toasted Sandwich Thin with a little mayo, top with tomato, fresh basil, egg and a slice of cheese.  And there you have it.  60 seconds (or less if you have a microwave like mine!) to a delicious, perfect egg sandwich.  There is absolutely no reason not to have time for breakfast again!

Be sure you play around with this!  Swap out the Sandwich Thin for an english muffin and the tomato and basil for a slice of Canadian Bacon and you've got yourself a 60 Second Egg McMuffin!  These guys are fast, fun and super versatile.

And if you are as crazy about these wonderful 100 Calorie Sandwich Thins as I am then be sure you come back on Saturday where I will share with you a fantastic recipe so you can make them yourself at home.  It's awesome!

Eggy Sandwich topped with a Spicy Black Bean and Tomato Guacamole

OMG. I just had one of the most delicious egg sandwiches. Ever. Scrambled egg topped with a spicy black bean and tomato guacamole, a slice of mild cheddar cheese, served on lightly toasted Italian bread. This was one of the best ideas I've had in a long time. I SO had to share!!  Go make this tonight- it will make a fantastic dinner!

Eggy Sandwich topped with a Spicy Black Bean and Tomato Guacamole
Makes 4 sandwiches

For the sandwich:
6 eggs
6 tablespoons milk
salt and fresh ground black pepper to taste
4 slices mild cheddar cheese
8 slices Italian bread, or any other soft yet crusty bread
freshly prepared spicy black bean and tomato guacamole (recipe follows)
1 tablespoon butter, plus a bit more to spread on toasted bread

In a large mixing bowl, vigorously whisk the eggs and milk together for about 2 minutes. This will make sure your eggs are light, fluffy and super yummy. The American Egg Board describes well beaten eggs as being "frothy and evenly colored". It takes about 2 minutes to get them like this. Everyone will ask you how you got your eggs so fluffy and pretty looking!

In a nonstick frying pan melt 1 tablespoon butter until the very last of it is just liquifying. Pour in the eggs. Do not scramble right away. Just as they are beginning to set, using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute the runny parts. Season with salt and pepper. Once cooked remove from heat.

While eggs are cooking, toast and butter your bread. Evenly distribute the eggs across 4 slices of buttered bread. Add one slice of cheese to the top of each egg. Dollop with a good amount of guacamole (I LOVE guacamole, so I used a lot. It was messy, but sooooo good!) Add the remaining slices of toasted bread, slice in half and enjoy!

Spicy Black Bean and Tomato Guacamole
1 Haas Avocado, roughly mashed
1 tomato, chopped
1 jalapeno, diced
1/2 medium red onion, chopped
the juice of half of one lime
1/2 can of black beans, drained and rinsed
a few dashes Tobasco Sauce
sea salt and freshly ground black pepper to taste

Combine all ingredients except the black beans and with a fork, roughly mash to combine.  Stir in the black beans.  Squeeze a little more lime juice on top to stop the oxidation process and keep the beautiful bright green color.

tip: If tomatoes aren't in season and are looking a little too "pink" for your liking, a can of diced tomatoes with green chili's is a great substitute for the tomato and jalapeno pepper (I really like the Ro*tel brand). You may wish to omit the Tobasco Sauce as well , as these can have a god kick to them . Be sure to taste the guac first to get the spiciness it to your liking.

Shiny Happy People Granola Bars- Chewy AND Healthy!

It seems there are two different people in this world- crunchy granola bar people and chewy granola bar people.  I have satisfied the crunchy folks but I left all you others out in the cold.  Well here is another granola bar recipe to add to your collection.  And these ones are totally chewy.   

It is also super healthy, replacing all the oil and fat with mashed banana and applesauce.  It has extra fiber, thanks to the addition of Benefiber.  It is totally optional if you don't have any on hand.  But a great thing to note is that adding it to your cooking and baking is a perfect way to bump up your fiber intake.  Who doesn't need a little extra fiber now and then?!  These also have an almost instant gratification due to the fact that you have to cut them after five minutes vs. the 3 hours needed in cooling time with my other two recipes.  

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Shiny Happy People Granola Bars
2 cups rice crispies
2 cups rolled oats
1/2 cup whole wheat flour
1/2 cup brown sugar
1 cup raisins
1 tbsp benefiber (optional)
3/4 teaspoon salt
1 teaspoon cinnamon
3/4 cup sliced almonds
3/4 cup shredded coconut
1 egg, beaten
1 ripe banana, mashed*
2/3 cup applesauce*
1/2 cup honey
1/2-1 teaspoon vanilla

*you can mix and match the applesauce and banana's.  Either use both as the recipe states, or use 1 cup applesauce and no bananas, or 2 bananas and no applesauce.

Preheat oven to 350 degrees.  Very liberally grease a 9x13 baking pan.

In a large bowl combine rice crispies, rolled oats, flour, raisins, almonds, coconut, Benefiber, salt, cinnamon and brown sugar.  Make a well in the center and set aside.

in a small mixing bowl combine throughly the mashed banana, applesauce, egg, honey, and vanilla.  Pour the wet ingredients into the well of the dry ingredients.  Combine the two until everything is very well coated.  Pour into your prepared 9x13 pan.  Pat down hard, leaving 1 1/2 inch space at the end of the pan.  This insures a chewy granola bar.  Don't worry, they won't spread out while baking.

Bake for 30-35 minutes or until the edges start to turn brown.  Do not overcook.  The center may still appear undercooked.  Cool for 5 minutes in pan and then carefully cut into bars while still warm.  Once cooled all the way, wrap individually in plastic wrap and store in an airtight container.  If you don't eat these guys within a week, move them to the fridge or freezer.  There are no preservatives so they don't last as long in the pantry as store-bought ones.

"Good Morning Idaho"- Eggs Baked in Potatoes

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As soon as I stumbled across this recipe from Real Simple, I just had to try it!  It shouldn't be a surprise to anyone here how much I love eggs.  They are so comforting and delicious.  I'm already head over heels in love with my other baked eggs recipes.  There is the traditional recipe, Baked Eggs, and then there is the fancier (but just as easy!) Eggs Baked in Tomatoes with Prosciutto and Pesto.  This is the perfect addition to the list.  Plus it is all the best breakfast components in one delicious bite- eggs, bacon (or sausage) and potatoes.  Yum!  We enjoyed these as a dinner with a bowl of Roasted Red Pepper Bisque.  It was a lovely combination.  Jackson told me I should make his eggs like this from now on.  This has easily become his new favorite food.

While making these guys the name "Good Morning Idaho" popped in my head and I loved it!  I think it is the perfect name for the perfect dish.  They are very easy, with modest ingredients that you will probably always have on hand.  You need one large baking potato per person.  Rub them in olive oil, sprinkle the skin with coarse sea salt and puncture all over to avoid an explosion in your oven.  Roast at 400 degrees for 45 minutes.  Remove from the oven and allow to cool slightly so you are able to handle them. Once cool, carefully cut the very top of the potato off.  Sprinkle this little yummy bit with pepper and enjoy before moving on to the next step.  This is the bonus for being the chef *wink*

Now you want to take a spoon or a large melon baller and very, very carefully scoop out the insides of the potato.  You don't want to remove too much, because you'll want the potato as part of your meal too.  But you will need room to crack your egg in.  Sprinkle the insides of the potatoes with salt and pepper and add a pat of butter.

What do you do with all that potato you just scooped out?  Save it to make Potato Puffs of course!

While you are roasting your potatoes fry up some bacon or sausage until crisp.  Allow to cool and then chop into pieces.  I used prosciutto since I had it on hand, but any breakfast meat would be good.  Now you want to add some of your yummy ingredients to the inside of the potato bowl, being careful to leave enough room for the egg.  For these potatoes I used prosciutto, chopped green onion, finely chopped fresh rosemary and shredded cheese.

Now very carefully break one egg into the center of each bowl.  Sprinkle with additional cheese, herbs and meat.  Place into a rimmed baking dish and return to the oven at 350 for an additional 20-25 minutes, or until the whites of the egg have set and you have the yoke done to your liking.

Enjoy!

Almond, White Chocolate, Cherry Granola Bars

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Almond, White Chocolate, Cherry Granola Bars
2 1/2 cups rolled oats
1 cup almonds
1 cup rice crispies
1 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon vanilla
1/4 cup honey
1/4 cup brown sugar
3 tablespoons canola oil
1 tablespoon water
1 cup dried cherries
1 cup white chocolate chips, plus more for sprinkling on top

Preheat the oven to 325. Line a square 8" baking pan with 2 crisscrossed rectangles of parchment paper, leaving a 2-inch overhang at 2 opposite ends. The overhang is what will assist you in lifting the granola out of the pan for cutting.

Combine the oats and almonds and spread them out evenly on a parchment-lined rimmed baking sheet and toast for 15 minutes. When the oat mixture has been toasting for about 10 minutes, combine the honey, brown sugar, salt, cinnamon, vanilla, oil and water in a medium sauce pan over medium-low heat, whisking to dissolve the sugar.

When the oat mixture is done toasting, transfer it to a large bowl and add the honey mixture, rice crispies, white chocolate chips and fruit; stir to incorporate. Spread evenly in bottom of pan, pressing down to create a smooth, even top.

Bake the granola mixture for 30 minutes. Remove the pan from the oven and place on a wire rack to cool. After about a half and hour, press down again super HARD to make sure everything sticks together and you can get nice, firm bars. A measuring cup works well for this. Sprinkle the rest of the white chocolate chips on top and press down lightly.

Let cool completely. Just like my last granola bar recipe- I am serious here. Resist the temptation, I know how hard it is. But if you cut them too soon they will crumble everywhere and they won't be granola bars anymore. Just granola.

... Just like this.   Wait at least 2-3 hours before cutting.

Once cool, lift out of pan using paper as handles. Cut into one-inch wide bars with a large, sharp knife. Then, cut them again in half lengthwise. Store in an airtight container. If you aren't going to eat them all within a week, be sure to refrigerate or freeze them. There are no preservatives in these, so they won't last forever and a lifetime in your pantry like the store bought kinds.

not the prettiest bars, but goodness they  are tasty!

I waited the recommend 2-3 hours before trying to cut them apart, but I still had a lot of crumble.  I think it is because I left my almonds too large and spread them out too thin.  I love big chunky nuts in my granola bars, but with this recipe I should have made them thicker.  I used a 9x13 pan so I could have small, traditional sized granola bars.  With big nuts, I needed a smaller pan, like my 8x8.

But that's OK.  I got about 20 or so bars and with the rest I crumbled further to make granola.

I had the perfect afternoon snack, strawberry greek yogurt topped with my homemade granola.  Heavenly.

Wanna taste?

Potato Puffs

These cute little guys are the perfect little bite, super yummy and thoroughly addicting!  Go ahead and double this recipe because they will seriously fly off the plate.  My husband and 4 year old couldn't get enough of these guys.  We all agreed that we could eat a lot of them!

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Potato Puffs
2 large baking potatoes
1 egg
1/4 cup ham, chopped
2 scallions, chopped
handful shredded cheese of your choice (I used cheddar)
salt and pepper to taste

bake potatoes in oven until fork tender, about 45 minutes.  You can also "bake" them in the microwave using your Baked Potato setting if you don't have 45 minutes.  Scoop out the potato from the skins and discard skins (or save them and make Potato Skins!)

Add one egg to the potato and mix thoroughly.  Add remaining ingredients and stir to combine.  Grease mini muffin cups with Nonstick Cooking Spray, and scoop about a tablespoon of mixture into each cup. Sprinkle a little bit of more cheese onto each bite.  Bake at 350 degrees until nicely puffed, about 15-20 minutes.  Makes about 12-15 puffs.


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Bacon and Cheese Quiche

As promised, here is another recipe from our last Girls Dinner night.  I already posted my Oven-Baked French Toast and now here is Bonnie's wonderful Bacon and Cheese Quiche.  I love, love egg bakes.  They are pretty simple, always look beautiful served for a brunch, and just by switching around some ingredients you have a very different tasting one each time.  Bonnie's recipe is classic, creamy, and the absolute perfect meal to make the next time you are entertaining friends.  

Bacon and Cheese Quiche
1 9 in. Pillsbury pie crust
1 T. butter
12 bacon slices, crumbled
1 bag mixed cheese
4 eggs
2 C. heavy cream
3/4 t. salt

Preheat oven to 425 degrees. Spread crust into pie plate or quiche plate. Spread crust with butter. Sprinkle bacon and cheese on crust. Beat eggs w/ rest of ingredients. Pour into crust. Bake 15 minutes. Turn down to 325 degrees and bake 40 more min. Let stand 10 min.