Happy Monday y’all!
Today I am sharing how we celebrated Mother’s Day, my mom was in town for it this year so I whipped up a simple quiche and I am even sharing the recipe and reworked some left-over floral to add a little color for the mom.
M is for Mom, y’all!
Ham and Bacon Breakfast Quiche:
- 1 Deep Dish Pie Shell
- 1 package of lean ham
- 1 Package of bacon
- 7 Large brown eggs
- 1 Handful of shredded cheese
- 3/4 Cup of milk
Pop your pie crust in the oven for 8-10 minutes, while it’s cooking cut up your ham, cook your bacon. In a large bowl crack your eggs and add in your milk. I whip it all together with a hand-mixer to make the eggs fluffier, but you can just whisk them too. After your bacon is cooked, crumble it up and mix it in the eggs along with your shredded cheese and cut-up ham. Then just pour it over into your cooked pie shell. Lastly, pop it back in the oven at 375 degrees for about 45 minutes or until the eggs are set and firm!
Easy peasy!
xoxo, Tamara