I knew I was tired of getting up early, so I could have a good breakfast before walking out of the door at 5am, because I knew my break was at 11am.
I tried cooking a few boiled eggs, thinking of a light breakfast would be a good idea, but that breakfast was never filling. One time I would have added a few tomatoes and an avocado. I have also eaten oatmeal with my boiled eggs, and that is one of my favorite meals. It didn’t matter what I ate with the eggs, I was so hungry, and that idea didn’t work out so well.
I then thought about making a breakfast quiche. I love eating quiche, but it is a lot of work. Well my quiche is, because it is way more than just eggs and cheese. My basic quiche has:
- Onions – more than what you think you need
- Peppers – can have more then one color
- Celery – I like to cut these a little bigger than a bite
- Garlic – fresh or in a jar, both are good
Regular quiche is:
- Bacon, (I use beef bacon and I would cook this first so I could cook the above veggies in the leftover oil) but you could use whatever bacon you like. This is usually paired with spinach (2 small frozen dried and season)
- Shrimp is paired with broccoli
- A beef steak thick cut tomato with a few bey leaves (the first time I made this, I didn’t think anyone was going to eat this, because it didn’t have any meat in it. It was the first one to go)
Every quiche has eggs and at least two cheeses inside of them, precooked piecrust, (I normally do 5 minutes and covered it with a little garlic butter, filling each deep dish pie crust with my quiche) and when the quiche is almost done (30 minutes in a 350°) top with a little more cheese and cooked until its melted or just turn off if you are going to eat soon.
I thought I could take this idea and use spinach and turkey sausage as my breakfast quiche, but changed that to broccoli. Then I thought it should be an open face quiche, because I am cutting back on my bread.
I cooked the veggies, added them a little over half into a bowl (for another day) and all I had to do was scramble an egg then add the cheese.
I realized this is how I do it when I cook my brussel sprouts (I cut them small and also add jalapenos), squash and zucchini (I add tomatoes to this one), or potatoes and cut them small.
Now that I have listed what I have cooked for breakfast and how I make my quichies. I realized I don’t really need a piecrust to have a quiche.
I am not hungry, but I want my coffee now. I am so glad I am keeping my word, because letting a computer write my post, wouldn’t be my post, and if there is a mistake. It’s cool, because this isn’t for a school grade. I am just being myself and if I make a mistake, I am NOT going to stress over it.
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** Hello, I just wanted to say there are a few affiliate links to my post. I am also going to keep my word and only post items I have some knowledge of or like. I may earn a small commission if you make a purchase at no extra cost to you. Thank You. I appreciate your support. #affiliate links will take you to : Amazon.com
Bye IV Now, LD*
3am Thunder of Words 
