Snowed-In Breakfast

I bet you are wondering what is on that plate of goodness. Well, don't be concerned because I'm going to tell you. Have you ever decided to make breakfast on a spur of a moment because it snowed and you couldn't go out for breakfast? Well, this is the breakfast for you. Easy peasy, plus you probably have all the ingredients right at home.

It all started at 9am in the morning. I woke up (in quite an unpleasant mood), said good morning to my parents, we got in an argument over something trivial and unimportant, and then I got angry, and then at 10:14 on the dot...I decided to be happy. Then, I made this breakfast.

To start off: Broccoli and Bacon Creamy Quiche Tarts

Items Needed:

• Two Cups chopped broccoli
• 2 cloves garlic (finely minced)
• dash of red pepper flakes, onion salt, and basil
• 1/4 bacon bits
• 5 eggs, slightly beaten
• 1/2 shredded Asiago cheese
• 1/2 shredded parmesan cheese
• 1/2 cup 1/3 less fat cream cheese
• 1/2 cup cheddar cheese
• salt/pepper to taste
• 12 slices of thin deli ham

Directions

1. Preheat oven to 375* grease one 12-cup cupcake pan with cooking spray.

2. Place one piece of ham to form a cup into pan.

3. Place olive oil in the bottom of a small pan and on medium heat saute minced garlic, broccoli, and seasonings for 3 minutes or until broccoli starts to brown.

4. Let cool, meanwhile mix together softened cream cheese, all cheeses, bacon and eggs. Add cooled broccoli mixture.

5. Divide equally into the pan. Season with salt and pepper.

6. Bake for 30-35 minutes or until light golden brown and set. Let cool for 5 minutes, remove and enjoy. Refrigerate the leftovers.

mmm Pumpkin Pie waffles (AKA pie converted into breakfast food...I think I'm so deceptive haha)

Pumpkin (You shouldn't be eating something this good for breakfast)Pie Waffles

Items Needed:

• Bisquick Baking Mix (I used heart smart to feel healthier)
• Ingredients called for on the box for waffles (eggs, milk, oil)
• 1 cup pure pumpkin
• 1 1/2 teaspoons cinamon
• 1/2 teaspoon nutmeg

(I didn't put this in..but I think a bit of brown sugar would have made the amazing waffles even amazinger)

Directions:

1. Combined all ingredients. Pour into spray coated heated waffle iron and cook until golden brown. Serve with syrup and creamy vanilla butter (recipe below-it's a GOT TO try)

Creamy Vanilla Butter
Items Needed:

• 3/4 cup I can't believe it's not butter spread
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Combine all ingredients and serve with waffles, pancakes, muffins, toast or whatever you feel like spreading this delightful substance on.

Delicious, I have to say. Plus, it was so spur of the moment. You can do it too! Doesn't it look so pretty? Oh wait, something is missing.

Of course! The cream vanilla butter. Perfect.

Delightful Diva Day: Quiche and Toast

Let me just prepare you for these next two dishes. If you are on a diet of any kind, just leave. You are not even welcome to look upon these recipes. I'm sorry, not for you. Because the only reason these next two dishes are some of the best breakfast recipes I've ever made, is due to the fact that their ingredients are very naughty. But, who cares! At least for today!

Absolutely Outstanding Best-Ever Quiche (that pretty much sums it up)

Also, I made quiche cups with a "ham crust" The picture above was the leftover that we threw into a little pie dish. You can make it either way.

Items Needed:

1/2 small onion (diced)

1 package frozen chopped spinach (thawed, drained, and squeezed)

1/2 teaspoon black pepper

1/8 teaspoon ground nutmeg

Pinch of salt

1 (15 oz.) container of whole milk ricotta cheese (HAHA!)

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

3 eggs, lightly beaten

12 thin slices of deli ham.

Directions:

1. Preheat the oven to 350*. Spray egular size muffin tin (12) with cooking spray.

2. In olive oil covered skillet, cook onion for five minutes on medium high heat, add spinach, pepper, nutmeg, and salt. Cook until liquid evaporates (appoximately 3 minutes)

3. Combine ricotta, mozzarella, and parmesan cheese in a large bowl. Add eggs, stir until well-blended. Add semi-COOLED spinach mixture.

4. Place on slice of ham into each muffin cup. Distribute the egg miture evenly into each muffin cup. Pour the rest of the mixture into a mini pie plate, or more muffin tins.

5. Bake approximately 40 minutes or until set. Let stand 10 minutes, remove by running a knife around the esges. Serve hot or cold.

Oh my Oh my Oh my, Raspberry Stuffed French Toast with Custard Sauce

Items Needed:

4 oz.Philly Cream Cheese

1/2 cup sugar

2 tsp. vanilla

1 tsp. ground cinamon

2 eggs plus two egg whites

5 cups milk, divided

1 loaf (24-inch) French Bagette, ends trimmed, cut into 18 slices.

1 pkg. frozen unsweetend raspberries, divided

1 pkg (4-serving size) jello Vanilla Instant Pudding

Directions:

1. Beat softened cream cheese, sugar, canilla, and cinamon with electric mixer until well-blended. Add eggs and egg whites, one at a time, mmixing well after each addition. Slowly add two cups of the milk, beating in between.

2. Grease a 9*13 inch pan with cooking spray. Place 9 of the pieces of bread on the bottom of the pan. Sprinkle with half of the raspberries. Top with the rest of the bread. Pour the milk mixture over top of the bread. Let stand thirty minutes or refrigerate overnight. Preheat oven to 350*

3. Bake forty minutes or until light golden brown. While baking, bring 3 cups of milk to a light boil, don't over cook. Add the pudding mix gradually. Whisk until blended. Remove from heat and let set for 5 minutes. Microwave remaining raspberries until softened. Serve with custard sauce and raspberries.