Yummy Shake and Bake Breakfast Quiche
Family Tested & Approved
salt, kosher variety
sugar, granulated variety
cayenne pepper, or to taste
pepper jack cheese, shredded
extra sharp cheddar cheese, shredded
feta cheese, crumbled
yellow onion, small chop.
thick slab bacon strips
Gather all your ingredients.
Chef’s Note: The jar should be big enough to hold all the ingredients, and leave enough room to allow for shaking. I’m using a glass pickle jar that I ran through the dishwasher.
Add the eggs, half & half, salt, sugar, and cayenne pepper to the jar.
Whisk the ingredients together, and then reserve.
Set a rack to the middle position, and preheat the oven to 350f (175c).
Place the bacon on an elevated rack inside a rimmed baking sheet.
Place in the oven, and bake until beginning to crisp, about 10 to 15 minutes.
Chef’s Note: You could also pan fry the bacon, but that’s up to you.
Allow the bacon to completely drain on paper towels.
Cut or crumble the bacon into small pieces.
Take about a tablespoon of the bacon grease and put it into a small sauté pan.
Add the onions, and sauté until softened, but not browned.
Chef’s Note: Remove from the heat and allow to cool.
Add the cheeses, onion, and bacon to the jar, give it a shake and then place into the refrigerator, overnight.
In the morning, place a rack in the middle position, and preheat the oven to 370f (185c).
Remove the quiche mixture from the refrigerator, and give it several good shakes.
Pour into a well-oiled baking dish.
Place into the oven and bake until the eggs are set, about 35 to 40 minutes.
Remove from the oven, and cut into six pie-shaped wedges.
Serve while still nice and hot with some fruit, or perhaps a nice buttermilk biscuit. Enjoy.
Keep the faith, and keep cooking.