You don’t have to be a gourmet chef to judge how appetizing and flavorful these 5 breakfast meals are. The Quiche Lorraine with Spinach is one dish which will never fail to impress your guests. We eat this every holiday morning and it heats well a day, or two or even three days after making. My boys will devour two whole pies of this family favorite in minutes! I usually double or triple this recipe and make four quiche at a time. This is also the perfect quick breakfast to make ahead for busy mornings when the family is rushing to get out the door.




- 1 cup roughly chopped fresh or drained frozen spinach
- 8 slices bacon, crisply cooked, crumbled or real bacon bits (1/2 cup)
- 1 cup shredded Swiss or Gruyere cheese
- 1/4 cup finely chopped green onion
- 3 large eggs
- 1 cup half-and-half
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground red pepper (cayenne)
- -Preheat oven to 425. -In pie shell, combine bacon, spinach, cheese and onion.
- -Separately, mix together eggs and milk, add salt and pepper. Pour into pie shell.
- -Place quiche on baking sheet and put in the oven. Bake 15 minutes at 425, then reduce heat to 350 and bake 30 minutes more. It’s done when a knife inserted comes out clean.
- This recipe can be made with a number of different ingredients, including leeks, shallots, capicolla ham, sausage, mushrooms, asparagus, red peppers, tomatoes and mushrooms.


- 1 cup chopped deli ham
- 2 small zucchini, sliced
- 1 tbsp olive oil
- salt and pepper
- 8 eggs, beaten
- ½ cup grated Gruyere
- Preheat oven to 425. Heat oil in 10 inch ovenproof nonstick skillet. Add ham and zucchini, season with salt and pepper. Cook 5 minutes. Add eggs and gruyere, season with salt and pepper. Cook until edges are set, 2 minutes. Transfer to oven, cook 10-13 minutes. Cut into 6 wedges.
- Also try: Potato-Leek Frittata, Spinach, Onion, and Bacon Frittata, and Tomato, Scallion, and Cheddar Frittata.


- 7 slices white bread, crusts removed and cubed or cubed fresh rolls
- 2 cups (8 ounces) shredded cheddar or sharp cheddar cheese
- 6 eggs, lightly beaten
- 3 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 bacon strips, cooked and crumbled or real bacon bits
- In a greased 11-in. x 7-in. baking dish, combine the bread cubes and cheese.
- In a large bowl, whisk the eggs, milk, salt and pepper; pour over bread and cheese. Sprinkle with bacon.
- Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking.
- Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.


- Dough
- 1 cup(s) milk
- 2/3 cup(s) sugar
- 1 1/2 tablespoon(s) active dry yeast
- 1 stick(s) unsalted butter, softened
- 2 large eggs
- 1 teaspoon(s) lemon zest, finely grated
- 1/2 teaspoon(s) fine sea salt
- 4 1/2 cup(s) all-purpose flour
- All-purpose flour, for dusting
- Filling
- 1 package(s) (10-ounce) IQF (Individually Quick Frozen) raspberries, not thawed
- 1/4 cup(s) sugar
- 2 tablespoon(s) sugar
- 1 teaspoon(s) cornstarch
- Glaze
- 3/4 cup(s) confectioners' sugar
- 3 tablespoon(s) unsalted butter, melted
- 1 1/2 tablespoon(s) heavy cream
- Make the Dough: In a small saucepan, warm the milk over moderately low heat until it's 95 degrees F. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest, and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.
- Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.
- Line the bottom of a 9- by 13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10- by 24-inch rectangle.
- Make the Filling: In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.
- Preheat the oven to 425 degrees F. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.
- Meanwhile, Make the Glaze: In a small bowl, whisk the confectioners' sugar with the butter and heavy cream until the glaze is thick and spreadable.
- Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.
- The sweet rolls can be filled with a variety of frozen fruit. Try blackberries, strawberries, blueberries, or chopped sweet cherries.


- 1/2 cup butter, softened
- 2 (12.4-oz.) cans Pillsbury® Refrigerated Cinnamon Rolls with Icing
- 1 (3.4-oz.) pkg. vanilla pudding and pie filling mix (not instant)
- 1/2 cup firmly packed brown sugar
- 1/4 cup miniature semisweet chocolate chips
- Heat oven to 375°F. Using 1 tablespoon of the butter, generously butter 12-cup fluted tube cake pan. In small microwavable bowl, microwave remaining butter on High 1 min or until melted when stirred.
- Separate both cans of dough into 16 rolls. Cut each roll in half crosswise; place half of roll pieces in pan. Sprinkle with half of the dry pudding mix and half of the brown sugar. Drizzle with half of the melted butter. Repeat with remaining roll pieces, pudding mix, brown sugar and melted butter. Sprinkle with chocolate chips.
- Bake 24 to 28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart. Cool in pan 2 minutes. Place heatproof serving platter upside down over pan; turn platter and pan over. Remove pan. Cool 15 minutes.
- Remove lid from icing. Microwave icing on High 10 to 15 seconds or until of drizzling consistency. Drizzle icing over ring. Cut into wedges to serve.
- Prep the night before - put everything except butter in pan the night before, refrigerate. In the morning, drizzle the melted butter over the top and bake.
