Broccoli and Cheddar Quiche


  • 1 pie crust, 9-inch, refrigerated (or make your own!)
  • 2 tsp olive oil
  • 1 1/4 cups part-skim ricotta cheese
  • 1 cup shredded cheddar cheese
  • 1 large egg
  • 2 large egg whites
  • 1 Tbsp Dijon mustard
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 1/2 tsp table salt, or more to taste
  • 1/4 tsp black pepper
  • 10 oz frozen chopped broccoli, thawed and well-drained
  • 1 Tbsp grated Parmesan cheese


  1. Preheat oven to 375ºF. Press pie crust into bottom and up sides of a 9-inch, removable-bottom tart pan or a 9-inch pie pan; refrigerate until ready to use.
  2. In a large bowl, add ricotta cheese, cheddar cheese, egg, egg whites, mustard, onion powder, oregano, salt and pepper; mix well and fold in broccoli. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese.
  3. Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces. Yields 1 piece per serving.

This recipe actually a Weight Watchers Recipe!

Chicken and Cheese Quesadilla Pie


  • 1 (10-inch) flour tortilla (burrito size)
  • 3 cups cooked chicken, chopped or shredded
  • 1/2 cup finely chopped fresh cilantro leaves
  • 1 cups shredded cheddar cheese
  • Salt and pepper
  • 2 large eggs
  • 1 cup milk (whole or 2% work best!)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  1. Heat oven to 450 degrees.
  2. Grease 9-inch pie plate. Press tortilla into prepared pie plate and spray lightly with cooking spray.
  3. Toss chicken, cilantro, 1/2 cup cheese, ½ teaspoon salt, and ½ teaspoon pepper in large bowl until combined.
  4. Spread filling over tortilla.
  5. Whisk eggs, milk, flour, baking powder, and ½ teaspoon salt in bowl until smooth.
  6. Slowly pour over filling, then sprinkle with remaining cheese.
  7. Bake until surface is golden brown, about 16-20 minutes, and when knife inserted into the center comes out clean. Let cool 5 minutes.

Slightly Adapted from this recipe here

Egg and Bacon Breakfast Wreath

  • 1 can of Pillsbury Crescent rolls 8 count
  • 5 large eggs
  • 1 cup of shredded Colby and monterey jack cheese
  • 8 slices of bacon, cooked


  1. Cook the bacon
  2. Preheat oven to 375 F degrees.  Scramble the eggs on the stove according to your preference.
  3. Lay out crescents on a parchment lined pizza pan as shown above.
  4. Add the cooked bacon
  5. Then, layer 1/3 of the cheese, your scrambled eggs, and another 1/3 of your cheese.
  6. Fold creasents over towards the middle
  7. Top with the remaining cheese and bake for 17 minutes or until the cresants are golden brown.


Photo and recipe source: Bacon Time with the Hungry Hypo 

Easy Ham and Cheese Quiche

  • 3 eggs, beaten
  • 3/4 cup milk
  • 1/2 tsp onion powder
  • salt
  • pepper
  • 1 cup chopped cooked ham
  • 1 cup shredded cheddar cheese
  • 1 9″ unbaked pie shell (or make your own crust!)


1 Beat eggs with milk, onion powder, salt and pepper in bowl.
2 Add ham and cheese.
3 Pour into pie shell.
4 Bake at 350 degrees for 45 minutes.
5 Let stand for several minutes before serving.

Find the original recipe here.

Cheesy Southwest Egg Bake

Prep time: 20 minutes
Total time: 50 minutes
Serves: 8-12


  • 1 package (12 oz) pork sausage
  • ½  cup chopped onion
  • ¾ cup chopped bell pepper (any color)
  • 10  eggs
  • ¼ cup milk
  • 2 cups shredded pepper Jack or Mexican cheese blend (8 oz)
  • 1 teaspoon red pepper flakes
  • 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
  • 1 tablespoon vegetable oil

 Heat oven to 375°F. In 12-inch ovenproof skillet, cook sausage, onion and bell pepper over medium-high heat, stirring frequently, until sausage is no longer pink; drain. Remove mixture from skillet; set aside.

In large bowl, beat eggs and milk. Stir in 1 cup of the cheese, the pepper flakes and sausage mixture. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces.

Spread oil in bottom of skillet. Place biscuits in skillet. Pour sausage mixture over biscuits. Top with remaining 1 cup cheese.

Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.

Ham and Cheese Soufflé Roll

This recipe is a favorite. It’s a little time intensive but it is SO good. Fresh fruit makes a perfect side for this.

Ham and Cheese Soufflé Roll

Better Homes and Gardens 15th Edition Cook Book
Prep: 50 min, Bake: 65 min, Chill: 2-24 hours, Serves: 8-10 slices

4 Tbs butter (this is for the actual recipe.  Use additional butter for greasing pan)
1/2 C flour
1/8 tsp black pepper
2 C milk
6 egg yolks, lightly beaten
6 egg whites
1/4 tsp cream of tartar
6 oz thinly sliced ham (go to the deli counter and ask for thin slices)
6 oz thinly sliced Swiss or provolone cheese (or use 3 oz of each the combo is delicious)

*Heavy Duty foil or parchment paper

1.  Preheat oven to 375 F.  Line a 15x10x1 inch baking pan with foil (a large rimmed baking sheet) extend foil about 1 inch over edges of pan.  Grease well with butter and lightly flour the foil.

2.  In a medium saucepan melt 4 Tbs butter.  Stir in flour and pepper.  Gradually and slowly stir in milk while whisking to remove lumps.  Cook and stir until mixture is thickened and bubbly; cool slightly.  Place egg yolks in a medium bowl; gradually stir in milk mixture.  In a large bowl beat egg whites and cream of tartar with an electric mixer until stiff peaks form (tips stand straight.)  Fold some of the beaten egg whites inot the egg white mixture.  Fold egg yolk mixture into the remaining beaten egg whites.  Spread in the prepared baking pan.

3.  Bake about 20 minutes or until souffle is puffed and a knife inserted in center comes out clean.

4.  Meanwhile, place a long sheet of heavy foil (about 22×18 inches) on a large baking sheet.  Generously grease the foil.  After baking soufflé immediately loosen edges of soufflé from baking pan.  Invert soufflé onto the foil-lined baking sheet.  Carefully peel off foil.

5.  Place ham and cheese slices in single layers on top of soufflé.  Starting from a short side, use foil on baking sheet to lift and help roll up soufflé.  Don’t roll the foil inside.  use the foil to lift soufflé roll onto another flat baking sheet.  Cover soufflé with foil and chill for 2-24 hours.

6.  Before serving, preheat oven to 350.  Bake soufflé roll, covered with the foil, about 45 minutes or until heated through.  To serve, uncover and transfer soufflé roll to a warm serving platter (a giant spatula works well, you can sort of slide the whole roll while helping it with the spatula).