Fervent Foodie

Now that fall is finally here, it’s time to bust out some comforting cool-weather breakfast recipes.  I’m a self-declared morning person, but when I wake up with a grumbling tummy, the less hands-on time required of a breakfast recipe, the better.  That’s why I love baking eggs in the oven.  Call it a casserole or a crustless quiche (or a frittata if you start the cooking process on the stove top).  The method is simple:  eggs are whisked with a little milk (or half-and-half or cream, whatever you have on hand) and then combined with one to two cups of the fillings of your choice—sausage, leftover veggies, cheese, whatever sounds good–and baked for 30 minutes.  Breakfast done.

To take the dish up a notch, top it with a simple arugula salad tossed with an olive oil and lemon dressing.  Not only does the arugula salad add extra veggies, but the tartness offers a nice contrast the richness of the eggs.  Plus, look how fancy!

Looking for more cold-weather breakfast recipes that require minimal hands-on time?  Check out this simple recipe for crockpot oatmeal.  Oats, water, and salt cook for six hours in the slow cooker, and are then dished out and topped with whatever strikes your fancy.  My favorite combo:  fresh blueberries, almonds, and cinnamon.

Crustless Quiche with Arugula Salad

• 6 large Eggs
• 1/2 cup milk or half-and-half
• 1 cup of cooked sausage, diced, such as Johnsonville’s fully cooked turkey breakfast sausage
• 1/2 cup shredded parmesan, or cheese choice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tomato, thinly sliced
• a few handfuls of arugula
• olive oil
• lemon
• salt

In a medium bowl, whisk together eggs, milk, salt, and pepper.  Stir in the cheese.  Coat a glass pie dish with cooking spray.  Layer the sausage (or other fillings of choice) in the bottom, then gently pour the egg mixture on top.  Top eggs with slices of tomato, if desired, then bake at 350 degrees for 25-30 minutes, or until the top is golden brown and set.  Let stand ten minutes.

Just before serving, place arugula in a medium-sized bowl, drizzle lightly with olive oil, lemon juice, and salt, to taste.  Toss to combine, then top crustless quiche with the salad.