We love breakfast. If time and schedules would allow, I’d make breakfast everyday. Unfortunately we fall into “hurry up and go” category of morning rituals much like everyone else these days. Far from the images of Donna Reed and June Cleaver, preparing breakfast for their families in perfectly pressed dresses and pearls.
But who says breakfast has to be served only in the morning? Every now and then we like to make an omelet with fresh veggies and cheese inside. Other times we have a craving for a great Quiche or a good breakfast casserole.
Recently, after a long day, I really didn’t feel like cooking anything too complicated. After checking the refrigerator and finding eggs, some left over – all ready cooked bacon from Sunday’s breakfast, shredded cheese and sour cream I decided to run out to the garden and grab a few tomatoes and peppers. I had all I needed to whip up a fresh crustless Quiche.
When you’re looking for something that is quick and easy just check out your refrigerator, I bet you’ll have everything you need to whip up a fantastic “breakfast dinner.” Breakfast for dinner is always an “egg”cellent idea!!!
What You’ll Need:
6 large eggs
2 Tbsp. Sour Cream
8-10 slices of bacon cooked and chopped
1/4 cup of green pepper chopped (you can add red, yellow or orange as well)
1 small tomato – seeded and chopped
1/2 – 1 cup shredded cheddar cheese (depends on how cheesy you like your Quiche)
Pre-heat oven to 350 degrees
Spray an 8×8″ baking dish with Pam
Crack eggs into a bowl, add sour cream and whisk
Pour into baking dish
Spread green pepper and tomatoes over the egg mixture
Spread the bacon over the peppers and tomatoes
Spread cheese over the top of the bacon
Bake for 30 minutes or until knife inserted into center comes out clean