Quiche-adilla

Once in awhile, two worlds collide so perfectly, you can't help but stand back in awed delight.  It happened in our kitchen this weekend.  A quiche and quesadilla crashed into one another, and fell instantly, madly in love.  This is the result.  Meet the quiche-adilla, a gluten-free master piece of epic portions.  It's light and airy, filled with savory spices and seasonal ingredients, atop a hearty corn tortilla.

Quiche-adilla

2 Corn Tortillas, each cut into 4 wedges
1/2 lb. Breakfast Sausage (we like the spicy kind)
1 Zucchini, diced

1 Red Pepper, diced

5 Eggs

1/4 C. Milk
Paprika
Onion Powder
Cheese of your choice
S&P

Preheat oven to 375.

Grease the bottom of a 9" pan.  Place the tortilla wedges in the pan to form the crust.  Sprinkle with S&P.

Heat a skillet over medium heat.  Brown the breakfast sausage, zucchini and red pepper.  Meanwhile, whisk the eggs, milk and seasonings.

Carefully transfer the breakfast sausage mixture to the pan, spreading evenly over the tortilla crust.  Pour the egg mixture on top and sprinkle with cheese.

Bake for 20-25 minutes until cooked through and golden brown.

Lost Waffles

We woke up this morning to beautiful Spring weather, so we had  to eat breakfast on the balcony.  After a long winter of hibernation, it seemed only right to make something new and fresh.  Scrounging through the fridge, we had a couple eggs, some bacon and a few frozen waffles. This combination led to a kitchen experiment - that's my favorite kind of experiment, you know.  

From the deep dark winter of the freezer emerged Lost Waffles, a play on Lost Bread, a.k.a. French Toast.  These Lost Waffles are soft and pillowy, with the hint of a crispy crust.  With a side of sweet and spicy bacon, eggs done your favorite way, and topped with whipped cream, I invite you to enjoy Lost Waffles, part of this complete breakfast.  

Lost Waffles

4 Frozen Waffles
2 Eggs
1/4 C. Milk (I used almond)
1/2 t. Cinnamon
1/2 t. Vanilla
Spoonful of Sugar (helps the Lost Waffles go down...)
Butter
Whipped cream

Preheat the oven to 400 degrees.  Place frozen waffles on a baking sheet and bake until extra crispy.  

In a shallow bowl, beat together the eggs, milk, cinnamon, vanilla and sugar until well combined.  

Add a pad of butter to a medium skillet and heat over medium-high heat.  You want this pan to be HOT when the waffles jump in.  Quickly douse a waffle in the egg mixture, making sure the egg gets into all the nooks and crannies.  Add it to the skillet and let it sizzle away until golden brown and crispy.  (Don't dip the waffles in the egg until just before you put them in the skillet, or they'll become soggy).  Repeat with the remaining waffles.  

To serve, top the waffles with whipped cream and a side of your favorite breakfast accompaniments.