Archives for category: Egg dish

Every so often, I like to indulge in a bit of artisan bread. My favorite is jalapeño cheese. Well, Wing and I bought a loaf of the jalapeño cheese, but we weren’t able to finish it before it became stale. My solution was to bake it in a strata. We now needed flavors to complement the jalapeños. After digging around in our cupboards, I pulled out a can of green chiles, some tomato sauce (thinking that it could make our strata reminiscent of chilaquiles), onion and garlic powders, and an almost forgotten seasoning blend by Desert Gardens that we bought when we’d visited Arizona last. This particular seasoning blend’s main ingredient is habanero. It claims it’s “Hot! Hot!! Hot!!!” but we like spice and we don’t think that it’s really that hot. (Since most people probably don’t have the habanero seasoning, chipotle or cayenne powders will work, too.) The strata tasted good straight out of the oven, but heated up the next day, it was even better!

Southwestern Strata

Southwestern Strata

  • 6 eggs
  • 1 cup milk
  • Salt & black pepper
  • Onion powder
  • Garlic powder
  • Habanero seasoning (or chipotle powder or cayenne)
  • 1 can (5 oz) green chiles
  • ¼ cup tomato sauce
  • Cooking spray
  • ½  loaf jalapeño cheese bread, sliced
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Jack cheese

In a medium bowl, beat eggs. Add milk, all seasonings, green chiles, and tomato sauce. Grease a medium casserole dish with cooking spray. Lay half of the bread slices in bottom of dish. Top with half the egg mixture. Sprinkle with cheeses. Repeat layers. Cover and refrigerate overnight. In the morning, preheat oven to 325 degrees F. Uncover and bake for 40-50 minutes or until eggs are set and golden brown. Top with salsa if desired.


Waking up all too early for a weekend, Wing and I decided that a nice breakfast would help the horrible situation of being awake before the sun. Before getting started, we battled an army of ants who had invaded the clean dish rack because apparently the SoCal sun (or rather the heat of the night because there was no sun yet) was too much for them and swimming in the water from the clean-dishes side of the sink seemed like fun. Say what you will about us, but Wing and I refused to let their fun pool party continue. I was on ‘smash ant with paper towel’ duty, while Wing was on ‘re-wash the dishes’ duty.

Once the ants were moderately out of the way, it was time to decide what to make for breakfast. We looked in the fridge and saw an expiring can of Pillsbury® Grands!® biscuits left there by Wing’s brother, KlyRad (for KlyRad’s profile, visit the guest profile page). Hey, why not use it? So I looked up some recipes on the Pillsbury® site and decided a quiche sounded good and easy. We didn’t have the ingredients for the specific one we chose, so we used it as a guide for measurements and baking times but added the ingredients we had on hand and to cater to our own tastes (we like spicy, although this dish was very mild for us), making the recipe our own.

The oven was just starting to beep when KlyRad walked groggily into the kitchen and opened the fridge. Wing invited him to try some of the quiche that he was just pulling from the oven. KlyRad at first declined, saying he doesn’t really like stuff like that (hmm sounds a little like something picky Mars would say), but Wing convinced him to try a little bit. KlyRad liked it with an all-too enthusiastic, “It’s not too shabby.” But he did go back for seconds, and poured the salsa verde over that piece and declared it to be like “a cupcake for breakfast!”

Quiche all

Biscuit Ham Quiche

  • (16.3 oz) can Pillsbury® Grands!® refrigerated buttermilk biscuits
  • 1-2 tablespoons cooking oil (we used olive oil infused with red bell pepper)
  • 1/2 cup chopped ham
  • 1/4 cup chopped onion
  • 1/2 green bell pepper, chopped
  • 1 whole pickled jalapeno, chopped (about 2 tablespoons chopped), optional
  • 2 small tomatoes, diced
  • 10 eggs, beaten
  • dash of rosemary
  • salt and pepper to taste
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded pepper Jack cheese
  • tomatillo salsa (aka green or verde), optional

Preheat the oven to 375°F. Press the biscuits in the bottom of a medium (we never bother with measurements) glass baking dish to form a sealed crust. Set aside (preferably away from the ant armada).

In a large skillet, heat oil and saute ham, onion, green bell pepper. Add jalapeno and tomato. Stir until desired doneness. Combine ham mixture with eggs. Stir in rosemary, salt, pepper, and cheeses. Pour mixture evenly over biscuit-lined baking dish. Bake in oven for 30-35 minutes, or until quiche is set. Serve with salsa if desired.