Tuesday, April 15, 2014

Guest Post from Tampa Cake Girl

 Good Afternoon Everyone,
While I'm away at the drs, my good friend Cydnee has offered to do a guest blog post for me. You can check out her pages: Facebook Page. Make sure to go like her page...Shes awesome.

Hi, I am Cydnee, also known as Tampa Cake Girl. I am a new blogger, less than a year. I am here today to help my dear friend out and give you a new recipe. This recipe is so versatile that it could be enjoyed for breakfast, brunch, lunch or dinner.

Crustless Quiche with Sausage, Mushrooms and Caramelized Onions

6 eggs
1 1/2 cups of half and half
1 teaspoon of dry mustard
1 teaspoon salt
1/2 - 1 teaspoon pepper
2 cups of sharp cheddar cheese
1 pound ground breakfast sausage (I used Jimmy Dean)
8 ounces sliced mushrooms (I used baby Bellas)
2 onions, cut in slices, cut slices in half
2 teaspoons butter, divided
2 teaspoons vegetable oil, divided

Preheat oven to 350 degrees. Spray a  9 x 13 rectangular pan or 2 pie pans with PAM.

Brown sausage.  Drain and put aside. Sauté mushrooms in one teaspoon of butter and one teaspoon of vegetable oil. Drain on paper towels.  Sauté onions in one teaspoon butter and one teaspoon of oil. You want to stir the caramelize onions.  Do not let them burn, just cook onions until they are the color of caramel ice cream topping!

Using your mixer, blend eggs, half and half, mustard, salt and pepper.  Whip until mixed and aerated. Stir in sausage, mushrooms and onions. Add cheese. Mix well and pour into prepared pan(s). Bake for 30 or until
eggs are set. Cooking time may need to be adjusted if using pie pans.

This recipe is low carb and gluten free. Add a salad if you are having for dinner, or add a fruit salad and a muffin for breakfast or lunch. Make this dish meatless for a hearty vegetarian meal. Enjoy!

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