Spring Veggie Quiche


Quiche is one of my favorite things! Pair with a big green salad and some fresh fruit, YUM! Quiche is super diverse, you can put almost anything you can think of in it and it works! Today’s quiche is so quick and easy! I used all the fresh veggies I had in the fridge, tossed with a little egg mixture and bake! Remember, anything goes, use your favorite and ENJOY!!


1 pie shell ( I use the roll out kind, I think it’s perfect and easy!)

1 T whole grain mustard

4 extra large eggs

1 1/4 cup half and half

1 huge handful (apx 1 cup packed) fresh spinach

2 Roma tomatoes, seeded & diced

mushrooms, sliced

1 cup grated swiss cheese

Roll out pie shell as directed, spread mustard on bottom of pie shell; mix eggs, cream and salt & pepper to taste. Add veggies and cheese, pour into pie shell, top with cheese and bake at 375 for 35-45 mins until quiche is browned nicely. ENJOY!!

The Gunny Sack


Asparagus Salad


I just LOVE Asparagus! I picked up some fresh local asparagus at the Farmer’s Market yesterday. My favorite way to cook asparagus is to roast it at 350 for about 15mins. I just drizzle a little olive oil and some sea salt.

I remember my Mom used to serve canned {gasp!} asparagus with sliced hard boiled eggs and Good Season’s Italian dressing. It was good and with that little combo in the back of my head I “fancied” it up a bit!!

This is so simple takes less than 20mins from start to finish.

1 lb fresh asparagus

cherry or grape tomatoes

splash of olive oil

sea salt/cracked pepper to taste

Roast at 350 apx 15 mins

2 hard boiled eggs, chopped, diced, sliced (however you like em’)

splash of balsamic vinegar

Place asparagus, tomatoes, olive oil & balsamic vinegar on a plate, top with egg and serve. DELISH!!

xoxo, Mama Bird

Stuffed French Toast with Blueberry Syrup

IMG00476 Sunday was a great day! It was kickoff day for a all new Sunday School Classes and I thought brunch would be a fun treat. I made super easy French Toast and stuffed it with Trader Joe’s Cream Cheese, which I must say it is the least expensive cream cheese I have bought in a long time and tastes delish! Then I made a super easy Blueberry Syrup. I was inspired by My Carolina Kitchen although I did adapt it a bit for what I had on hand.

Blueberry Syrup

1/2 c fresh blueberries

1/3 c water

2 T sugar

1 T brown sugar

zest from 1 orange and apx 1 T juice

1 t vanilla

2 T honey (added at the end)

Bring all ingredients except honey to a boil, reduce heat to a slow simmer and allow berries to burst a little. Stir in honey just before serving. 

It was a huge hit!! Hope you enjoy!

xoxo, Mama Bird

Caramelized Onion & Bacon Quiche


It has been WAY to long since I made quiche. I love it but typically do not think about it unless I am planning brunch. My inspiration came from the bacon leftover from breakfast. This recipe will fill 2 regular size pie shells.

4 eggs

1 1/4 cup half & half

1 onion, sliced & caramelized

5-6 slices of crumbled crisp bacon

1 cup chopped broccoli

1 cup shredded cheese

Caramelize onions in 1 T butter & 1 T olive oil, saute on high for a few mins to get a golden color then add dash of salt and turn to low. After the are softened and looking yummy add 1 tsp balsamic vinegar. I know you are thinking a whole onion is alot but this:

P4110034 cooks down and turns into this:P4110035 Whisk eggs & half & half with salt & pepper to taste. Stir in broccoli, cheese, onions and bacon. Pour into pie shells add a little sprinkle of grated cheese to top and bake on 375 for 30 mins or until golden brown.


We enjoyed it! I hope you will!!


Best Ever French Toast

I was watching the Food Network like I do so often and they were talking about all sorts of yummy breakfast items and I got to thinking about my favorite breakfast foods. I love a good piece of French Toast. This recipe is so yummy you can stuff the French toast for an even more sinful treat!

In honor of the WEEKEND I give you a BREAKFAST/BRUNCH French Toast

4 eggs

2-3 T half and half (whole milk, cream whatever you have on hand)

2-3 T orange juice

2 tsp cinnamon

Dash of triple sec, Gran Marnier or any fav orange liquor (Go wild! or not, it’s great either way)

Dash of salt & pepper

Sourdough Bread

Cook’s Note: These are JUST suggestions feel free to come up with your own favorite or go it alone and have just a simple Classic French Toast with Maple syrup.

Fav Stuffing’s:

The Elvis: peanut butter & banana

Tutti Frutti: Cream Cheese & raspberry puree (my fav)

If you chose to stuff I prefer to make a sammie. Like you would a grilled cheese then dredge in egg batter mix and place in buttered skillet. The key to perfect toast is DO NOT flip but once! Wait till it is golden brown & flip. ENJOY!!!

What are you making for breakfast?


Not your Mama’s Breakfast Casserole

This is my first time participating in Ultimate Recipe Swap and I am so excited. First off, I am stoked that she picks a theme for each swap. Second, I LOVE this recipe and am so excited to be sharing it hopefully with new friends!! This is a breakfast/brunch casserole that I had at a “Going Away Breakfast” after a friends wedding. I of course have had to guess what it was and this is a very good “copy” of her original dish.

Goat Cheese, Artichoke & Ham Breakfast Casserole
2 cups milk
1/4 c evoo
1 loaf sour dough bread, cubed (I use Peppridge Farms)
1 1/2 c cream
5 eggs
salt, pepper & garlic to taste
1/2 tsp nutmeg
1 (12oz) pkg goat cheese, crumbled
1 tsp thyme
1/2 lb cooked ham, diced
3 (6oz) jars marinated artichokes, chopped
1 c swiss cheese, shredded
Whisk milk & oil in lg bowl. Add bread, let stand until liquid is absorbed apx 10 min. Whisk cream- nutmeg add goat cheese in sm bowl mix remaining spices; in a 13 x 9 greased casserole, place 1/2 bread mix, top with ham, artichokes, herb mix & cheese. Pour 1/2 cream on top and repeat. Bake uncovered at 350 for 60-90 mins until casserole is firm.

For more yummy Breakfast Recipe ideas check out www.lifeasmom.com