If you’re looking for some delicious recipes for holiday breakfast or brunch, we have two scrumptious options for you by some talented fans of ours. There’s still time to grab a few dozen of our organic, pasture-raised eggs to make these recipes extra special!
Mini-Quiche Appetizer (Recipe by Elda’s Kitchen)
Ingredients:
• 12-cup muffin tin pie dough (store-bought or homemade)
• 4 LaBelle Patrimoine organic pasture-raised eggs
• 5 tbs half & half
• 1/2 cup cheese of your choice, shredded (we used Swiss)
• 6 slices of bacon, precooked and crumbled
• Pinch of salt
• A few dashes of cracked black pepper
• Diced green onions Additional
Materials:
•12-cup muffin tin
• 3-inch cookie cutter
• Non-stick spray
Total Time: 30-35 mins Servings: 12
Instructions:
• Preheat oven to 350 degrees Fahrenheit.
• Grease muffin tin well to ensure a no-stick, even bake. Spread your pie dough on the counter and use cookie cutter to cut into 3 inch circles.
• Use a 3-inch cookie cutter to cut out 12 circles of dough. Place pie crust circles in muffin tin cups, pressing and crimping a bit as necessary to form them into the tin.
• In each cup, add bacon crumbles to your preference. Top bacon with a few pinches of cheese.
• In a medium bowl, crack 4 eggs. Add 5 tbs of half & half. Add in a pinch of salt and a few dashes of cracked black pepper and whisk until combined.
• Using a large spoon, add egg mixture evenly to each cup until all the egg is used up.
• 10-15 minutes at 350 degrees Fahrenheit. Once cooked through, remove from oven and let cool for a few minutes before serving. Sprinkle with diced green onions and enjoy!
Lemony Sumac Eggs (Recipe by parsleyplease and That Gut Girl)
