There’s nothing more delightful than a delicious, warm breakfast on a cold winter day. These recipes can be made ahead of time and then reheated to be enjoyed with the family. You can also make them and individually package to send with your spouse to work or with the kids to school for a fun snack or lunch.
- 1 whole Unbaked Pie Crust (enough For A Deep Dish Pan)
- 2 whole Yellow Onions, Sliced
- 2 Tablespoons Butter
- 8 slices Bacon
- 1 bunch asparagus
- 8 whole Large Eggs
- 1-1/2 cup Heavy Cream Or Half-and-Half
- Salt And Pepper, to taste
- 2 cups Grated Sharp Cheddar Cheese
- Fry the onions in the butter in a large skillet over medium-low heat for at least 15 to 20 minutes (maybe longer), stirring occasionally, until the onions are deep golden brown. Set aside to cool.
- Fry the bacon until chewy. Chop into large bite-sized pieces and set aside to cool.
- Preheat the oven to 400 degrees. Roll out the pie crust and press it into a large fluted deep tart pan (or a deep dish pie pan).
- Chop the asparagus into 1 inch pieces.
- Whip the eggs, cream, salt and pepper in a large bowl, then mix in the onions, bacon, asparagus and cheese. Pour the mixture into the pie crust.
- Place the pan on a rimmed baking sheet, cover lightly with aluminum foil, and bake it for about 40 to 45 minutes.
- Remove the foil and continue baking for 10 to 15 minutes, or until the quiche is set and the crust is golden brown. (The quiche will still seem slightly loose, but will continue to set once remove from the oven.)
- Remove from the oven and allow to sit for 10 to 15 minutes. If using a tart pan, remove the quiche from the pan, cut into slices with a sharp serrated knife, and serve!
- ½ C Warm Water
- 2 Eggs
- 1 1/2 Tbsp Active Yeast or 2 Packages Active Yeast
- 2 Tbsp Sugar
- 3 ½ oz Instant Vanilla Pudding (prepared according to package)
- 1 Tsp Salt
- ½ C Butter, softened
- 6 C Flour
- ½ C Butter, melted
- 2 C Brown Sugar
- 4 Tsp Cinnamon
- 8 oz Cream Cheese, softened
- ½ C Butter
- 1 Tbsp Milk
- 1 Tsp Vanilla
- 2 C Powdered Sugar
- Mix the water, yeast and sugar together. Allow it to proof for 5 minutes.
- Mix the Vanilla Pudding according to directions on the box. Once the pudding is prepared, add the softened butter, eggs, salt, and sugar. Mix well.
- Add to yeast mixture to the pudding mixture and combine.
- Slowly add the flour to the dough mixture – about a half cup to a cup at a time. Knead the dough together until everything is full incorporated. Place the dough in a large greased bowl and allow it to rise for an hour.
- After an hour, punch down the dough and roll it out onto a floured surface.
- For the filling, melt the butter and spread over the top. I generally pour it onto the rolled dough and use a basting brush to spread it all over the dough.
- Mix the sugar and cinnamon together and then sprinkle over the top of the butter evenly.
- Slowly roll up the cinnamon roll tight. Then cut the roll into 2-inch intervals.
- Place on greased cookie sheet or in a 9×13 pan and allow them to rise again until doubled in size. You can also put them in the refrigerator overnight.
- Bake them 350° for 15-20 minutes or golden brown.
- Take the softened cream cheese and add the softened butter to it and mix together.
- Add the milk and vanilla extract and mix well.
- Whip in the powdered sugar until mixed thoroughly.
- Frost your Cinnamon Rolls generously!