We tend to have the same folks stay with us each year for EAA (for the most part). I think they have had every breakfast I make, that is within reason. When serving 12, you make a few things that you wouldn’t make for 2 and vice versa. With that being said, I like to experiment a couple times throughout the week. Last week I decided to make this baked potato quiche that I adapted from a Betty Crocker Recipe. It is one that I will make again. In fact, I might even make it for dinner some night as well.
Crust – 2 1/2 C Bisquick mix, 6 TB cold butter, 1/4 C boiling water
Filling – 1 1/2 C chopped cooked ham, 1 1/2 C frozen diced hash brown potatoes, 1 1/2 C shredded sharp cheddar cheese, 3 med. green onions sliced, 5 eggs, 3/4 C half and half, 1/2 tsp. pepper, 1/2 tsp. sea salt, 3 slices crisply cooked, crumbled bacon and sour cream
Heat oven to 350 degrees. Spray a 10″ deep pie plate.
Place Bisquick mix in a med. bowl. Cut in butter until crumbly. Add boiling water and stir until a soft dough forms. Press dough into the bottom and up the sides of the pie pan, forming an rough edge on the rim of the plate.
Sprinkle ham, potatoes, cheese and 2 1/2 green onions (sliced) in the crust. Beat eggs, half and half, salt and pepper until blended. Pour over ingredients in crust.
Bake 1 hour. Let stand 15 minutes before serving to set up. Top with sour cream, crumbled bacon and additional onions and cheese if you like.