Quick Breakfast Ideas

Here are two easy, fast breakfasts that work well for Christmas morning, Easter, or any time that you want something a litte special. You don't have to spend a lot of time-in the kitchen but can still serve something a little special and nutritious.

Both can also be made ahead of time.

Self Crust Quiche

• 2 cups grated cheese

• 8 strips bacon cooked and crumbled or 2 - 3 Tbs. bacon bits

• 6 eggs

• 1 tsp. Salt

• 1 tsp. Nutmeg (optional)

• 3 cups milk

• 2 tsp. Minced onion

• 2/3 cup Bisquick or generic brand baking mix

• paprika

Preheat oven to 325 degrees. Generously butter or spray 9 x 13 pan. Sprinkle bottom an sides lightly with paprika. Layer grated cheese and bacon on bottom. Combine eggs, salt, nutmeg, milk, onion and baking mix in a blender. Blend at medium speed for one minute until throughly mixed. Pour over cheese and bacon.

Bake 30 or 40 min. Until tooth pick comes out clean.

*NOTE: for a lower fat version use non-fat cottage cheese in the place of the cheese.

Makes 12 Servings

Baked Eggs

• 8 slices bread cubes

• 2 cups grated cheese

• 1 lb. Sausage

• 6 eggs

• 2 1/4 cups milk

• 3/4 tsp. dry mustard

• 1 can mushroom soup and cup milk mixed

• Grease or spray 9 x 13 pan. Place brad cubes in pan. Top with cooked sausages ( if using links, cut into thirds). Sprinkle with grated cheese. Beat eggs with milk and mustard and pour over cheese. Refrigerate 4 hours or overnight. Combine mushroom soup with cup milk and pour over mixture. Bake about 1 hours at 300 degrees.

NOTE: For less fat, use fat free cheese or experiment with non-fat cottage cheese or cream cheese. You can also make your own mushroom soup ( white sauce) by heating 2 cups milk or water and when close to a boil, add 2 Tbs. Flour that has been shaken with 1/4 cup water to form a liquid. Stir continuously while adding to the milk. Add a small can of mushrooms. There is no need to add the extra milk as called for with the soup.

Serves 8