Breakfast rules in my house. It’s the one meal we never miss and never skimp on—for no other reason then breakfast food is the best food (next to dessert of course!).
In fact, we love it so much, we often do breakfast for lunch and breakfast for dinner. And these breakfast quichelettes are a favorite. They’re almost never the same, since the recipe is highly adaptable and always made from what we have on hand.
In fact it’s a great recipe for a refrigerator clean out too. So while the recipe lists certain ingredients here, you can of course swap out the meat and vegetable ratio to what you have on hand and same goes for the cheese. You can see from the picture I did three different kinds: Sausage and Peppers, Mushroom and Leeks, and Asparagus and Feta.
The things to keep same are the egg and milk ratio and of course the Bisquick mix. Speaking of which, if you don’t already have Bisquick in your pantry—start stocking it. It’s a staple in mine and should be in yours as well. It’s one of those versatile ingredients that will help you quickly throw together any meal like these quichelettes, or this pizza here, a no-fuss dessert like this, fast and simple dinners like this one. See what I mean about how Bisquick makes meal making easier.
There you have it, no excuses—go grab your Bisquick box and join me and let’s Get Your Betty On! For more ideas and inspiration, check out the following Bisquick resources:
- Facebook: https://www.facebook.com/bisquick
- Pinterest: http://www.pinterest.com/bisquick/
This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine.
- ½ cup crumbled cooked sausage
- ½ cup zuchinni
- 1/3 cup red bell peppers chopped
- 3 tablespoons finely grated Parmesan cheese
- ¼ cup grated sharp cheddar cheese
- ¼ cup Bisquick mix
- ½ cup milk
- 2 eggs
Preparation: Heat oven to 400ºF. Spray muffin pan wells with non-stick spray.
- In a large bowl combine and mix together sausage, zuchinni and bell peppers; set aside. In a separate bowl combine and mix together both cheese, Bisquick mix, milk and eggs.
- Assembly: Using an ice cream scoop or a large spoon fill muffin wells 1/3 the way up with sausage and vegetable mixture. Pour wet mixture on top until muffin well is almost full.
- Bake uncovered for about 15-17 minutes or until knife inserted in center comes out clean. Transfer to a wire rack and cool for 5 minutes.