My husband said he wants more eggs for breakfast. I've been pretty lazy during the last few months not wanting to get up a few minutes early to cook a hot breakfast. Most often will have a smoothie or just some coast of peanut butter or avocado. But a few months eggs then I think this crustless quiche bacon cast iron skillet on Sunday is just the ticket. I'll have a nice hot breakfast today and more slices to reheat during the week for a quick and hearty breakfast.
I came up with this California chicken bacon ranch quiche named after my favorite pizza because I had leftover chicken in the frig and a bag of bacon bits. So I started by caramelizing some white onions in a cast iron skillet with a dab of olive oil. I left the onions get nice and brown with little crispy bits. Then I added some chopped red pepper, a can of diced green chiles, some chopped up leftover chicken, and sliced green onions. Next, I seasoned it with ranch dressing mix and a little of my all purpose Chicken Fixin's seasoning.
I scrambled the six eggs with 2 cups of milk and a couple of tablespoons of flour, added some salt and pepper, and poured that all over the chicken bacon mixture. I topped it with about a cup of shredded cheddar cheese and put it in a preheated 350-degree oven. I set the timer for 45 minutes and let it bake. When the timer went off, I checked it and the eggs looked set, so I pulled it out and let it cool for about 10 minutes before slicing into it. It came out nice and firm and yummy! I topped it with some sour cream and salsa and we had a feast for breakfast!
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