There isn’t much that’s more perfect than a fully loaded everything bagel for breakfast... and now you can eat it in quiche form. This is the creamy, salty, tangy flavor combo that dreams are made of.
- 2 Tbsp. white and/or black sesame seeds
- 4 tsp. dried garlic flakes
- 4 tsp. dried onion flakes
- 2 cups all-purpose flour, plus more for surface
- ½ cup (1 stick) chilled unsalted butter, cut into pieces
Filling and Assembly
- ¾ tsp. freshly ground black pepper
- 6 scallions, thinly sliced
- ½ small red onion, thinly sliced
- 1 Tbsp. chopped drained capers
- 1 Tbsp. fresh lemon juice
- 8 oz. smoked salmon, thinly sliced (optional)
- Lemon wedges (for serving)
Pulse poppy seeds, sesame seeds, garlic flakes, onion flakes, kosher salt, sugar, and 2 cups flour in a food processor a few times to combine. Add butter and pulse until mixture resembles coarse meal with some pieces of butter still visible. With the motor running, drizzle in 7 Tbsp. ice water and continue to pulse, adding another tablespoonful of water if needed, until dough is still crumbly but just holds together when squeezed.
Turn out dough onto a clean surface and knead a couple of times, pressing to incorporate any shaggy pieces. Press into a 6"-diameter disk and smooth out any cracks around the perimeter. Wrap tightly in plastic and chill at least 1 hour.
If chilling more than 1 hour, let dough sit at room temperature 5–10 minutes to soften slightly. Roll out dough on a lightly floured surface to a 14" round. Wrap dough around rolling pin and transfer to pie dish. Unfurl dough from around pin and lift up edges, letting dough slump down into dish. Gently press dough into corners, if needed. Trim, leaving about a 1" overhang. Fold overhang under and crimp edges. Chill 30 minutes.
Place a rack in middle of oven; preheat to 350°. Line dough with a double layer of foil, leaving some overhang. Fill with pie weights or dried beans. Press foil gently up sides of dough to help support weights (no foil should be touching the crimped edges). Bake crust until edges are dry and just beginning to brown, 25–30 minutes. Carefully remove foil and weights. Continue to bake until surface of crust looks dry and the center is just beginning to take on color, 15–20 minutes (you want the crust to stay fairly blond as it will continue to brown when you bake the filling). Transfer to a wire rack and let cool.
Do Ahead: Dough can be made 3 days ahead. Keep chilled, or freeze up to 2 months.
Filling and Assembly
Preheat oven to 300°. Vigorously whisk eggs, heavy cream, sour cream, kosher salt, and pepper in a large bowl to combine. Add scallions and whisk again just to incorporate.
Place pie dish on a rimmed baking sheet. Pour egg mixture into crust. Bake quiche until filling is just set (it will still jiggle a little in the center) and slightly puffed around the edges and crust is golden brown, 80–90 minutes. Transfer quiche to a wire rack and let cool.
Place onion in a fine-mesh sieve and rinse under cold running water. Pat dry with paper towels and place in a medium bowl. Add dill, capers, and lemon juice and toss to combine.
Top quiche with onion mixture and sprinkle with sea salt. Serve with smoked salmon (if using) and lemon wedges.
Do Ahead: Quiche (without toppings) can be baked 1 day ahead. Wrap with plastic or foil and chill. Let come to room temperature before serving.
Jack in the Box: Review of Four New 2021 Menu Items
One of the best things about Jack in the Box is they are always reinventing their menu and creating foods—without getting rid of your favorites. It&aposs what keeps me coming back. They also serve breakfast and lunch all day, which means you can have both at any time. This worked well for me since their new food items included both breakfast and lunch food.
Note About My Photos
Because of the pandemic, whenever I get fast food, I take it out of the wrappers and put it on a plate. All of the photos below show the food outside of their wrappers.
Bagel Breakfast Sandwiches
Ham and Broccoli Hash Brown Crusted Quiche
Ham and Broccoli Hash Brown Crusted Quiche – get ready for a breakfast recipe that is going to wow you and your family! This recipe uses leftover ham from the holidays, is full of vegetables and flavor, and is very easy to make! Swap out the traditional pastry crust for this hash brown crust. I promise you won’t miss it!
This recipe is not only healthy, but filling!
BREAKFAST ANY TIME OF THE DAY
Is it just me or is breakfast good any time of the day? And am I the only one that calls it brinner when you have breakfast for dinner? This Ham and Broccoli Hash Brown Quiche is perfect for many reasons: its the most delicious and filling meal for any time of the day and it uses leftover ham from the holidays!
Not only can you use leftover ham from the holidays, but you can also use just about any vegetables you have on hand – whether leftover or from the freezer. Just make sure all vegetables are thawed!
- Hash Browns – frozen (thawed) or homemade
- Cooked ham – leftover from the holidays or store-bought
- Extra-sharp cheddar cheese
- Goat cheese or feta cheese
- Eggs and egg whites
- Half and half or milk
- Veggies: bell pepper, onion, and broccoli
- Salt, pepper, garlic powder, and onion powder
HASH BROWN CRUST!
Swap out the traditional flour-filled quiche crust with a hash brown crust! So crispy and incredible delicious, I promise you won’t miss the traditional quiche. The crust is easier to make (if you used frozen shredded hash browns – thawed), gluten-free AND very filling.
TIPS FOR MAKING THE BEST HASH BROWN QUICHE:
- Hash browns – you can use homemade, shredded hash browns or pre-made, frozen hash browns. Just make sure they are completely thawed prior to using.
- Spread the hash browns out in your pie plate with your fingertips – like you would a traditional pastry crust. You want to form a smooth, flat crust with it.
- I find that baking the hash brown crust for a bit, prior to adding the filling, helps to fully cook the hash browns, decreases any additional water, and firms the entire quiche all around.
- Don’t forget to season the hash browns prior to baking! I used salt, pepper, garlic powder, and onion powder.
- Don’t over-fill the quiche crust.
- Use vegetables that are on the dry side. Make sure they are thawed, drained, patted dry, etc. The less moisture – the better. Otherwise you will have a runny, watery quiche that may not firm up in the oven and burn at the top.
- Baking the quiche will take some time for the eggs to set. Bake until a knife or toothpick removes clean from the center. Allow it to cool a bit before slicing.
- If the top starts to brown quicker than the center is setting, cover the quiche with aluminum foil or a pie crust protecter to prevent burning.
Some of the links below are affiliate links. This means that if you choose to make a purchase via the link provided, I will earn a commission. This commission comes at no additional cost to you whatsoever. I recommend these products because I have tested them and find that they are helpful and worth the cost not because of the small commissions I make if you decide to make a purchase.
Check your quiche about halfway through the baking process. Sometimes the crust can get a little extra golden too quickly. Be prepared to potentially have to cover the crust with foil to make sure it’s cooked evenly! I covered my crust within the last 5 minutes of the baking process. It’s super easy and ensures that you have even baking throughout the quiche!
Serve these up with coffee, mimosas and some extra shredded parmesan cheese on top because you love yourself! Happy Easter, friends!
Did you enjoy this recipe? Here a few more you might like!
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
200+ Recipes that Use a LOT of Eggs
How to Cook Eggs: The Basics
Let’s start with the basics! One of my favorite ways to clear out a lot of eggs quickly is to make a big batch of hard boiled eggs to keep in the fridge.
We toss them on top of salads, bash them up for egg salad sandwiches, and eat them as snacks with a little salt and pepper. This is a staple we always have in our fridge when eggs are abundant and a great way to use a ton of eggs!
One of the tricky parts of hard boiling fresh eggs is that they tend to have sticky shells and are usually hard to peel. Check out this post on easy-peel hard boiled eggs if you’re having trouble!
Hearty Breakfast Ideas with Eggs
Who doesn’t love a big hearty breakfast? One of our favorite things to do on Saturday and Sunday mornings is cook up a glorious breakfast in our pajamas, a great way to start the day!
If you’re a fellow meal prepper, many of these egg-heavy breakfast dishes can be made ahead and frozen or stored for quick, easy to grab breakfasts when you’re heading out the door to work or school. We love to keep a big batch of breakfast burritos and breakfast muffins in the freezer for just such occasions!
Baked Breakfast Recipes That Use a Lot of Eggs
These dishes are perfect for those special occasion breakfasts like birthdays, the first day of school, Christmas morning, and Easter! Cook up a big batch of baked breakfast for when you’re having guests or just want to do something special for your family. Our absolute fave is enjoying coffee cake while chatting with guests over some lovely lattes!
Egg Recipes for Dinner
While we certainly adore breakfast for dinner, these egg dishes bring a little more sophistication to the event. Glorious pies, stratas, pizzas, and puddings adorn this list so you can cook to impress! These dishes would be great fo special occasions but wonderful to incorporate into your weekly menu too!
Breakfast Taco Recipes
Breakfast and tacos are two of my favorite things, so why not combine them for some absolutely lovely dishes? Many of these taco plates are the perfect way to use up fresh veggies from the garden or the farmers market, and with inclusions like kimchi tacos and Texas breakfast tacos, there’s something here for everyone!
Tasty Frittata Recipes
When I was growing up, frittata was always served up when we needed to feed a hungry crowd. There’s nothing better than a skillet full of eggs, veggies, meat, and potatoes to fill you right up! Frittatas are the perfect dish for Sunday morning breakfast or special holidays.
Quiche Recipes That Use a Lot of Eggs
I’m a little ashamed to admit, I didn’t try quiche until I was a full grown adult. It always seemed like a fancy food you’d only eat when brunching.
Little did I know, this wonderful dish is incredibly versatile and a great way to use up extra eggs as well as little bits and bobs of things from the fridge.
We also love to incorporate fresh veggies from the garden in our quiches. The zucchini quiche is a real favorite, as it uses up a lot of zucchini and eggs, two things we have in abundance in the summer!
Omelet or Omelette?
Whichever way you love to spell it, this dish is a winner! Once you master the technique of omelette making, it’s an easy way to use lots of eggs in a very healthy meal. Sometimes we also have omelettes when we enjoy breakfast for a dinner, a favorite in our home!
Sinfully Delicious Deviled Egg Recipes
We’re the people who always bring deviled eggs to parties, because it’s one of the best ways to use lots of fresh eggs, and they just taste better than those made from store-bought eggs! We recently realized deviled eggs don’t just need to be for parties, we can make them and eat them anytime we want!
Since then, we’ve been playing with a lot of these recipes to make delightful snacks that our family just loves.
Egg Salad Recipes
Whether you love egg salad sandwiches or eggs on salad, this list is for you! Egg salad sandwiches make for great lunches, especially if you use some of your extra eggs to make your own mayo too! Double win!
Eggs add so much delicious savory flavor to boring salads, we love tossing hard boiled eggs on top of them just to break up the monotony! Not only are they tasty, eggs are a great source of protein too, and can take a salad from a lame side dish to a perfect complete meal!
Bread Recipes Using Eggs
Nothing says tasty like a good enriched bread, and eggs are the perfect way to do that! Brioche is one of our favorite things to bake in this house, we like to butter the buns to go with dinner, use them for sandwiches, and even make ice cream sandwiches with them!
These versatile bread doughs use a lot of eggs and will be sure to please everyone in your family!
Dessert Recipes That Use a Lot of Eggs
Now we’re onto my favorite part of the list, desserts! Who doesn’t love a tasty cake with a side of homemade ice cream?
We bought the ice cream maker attachment for our kitchenmaid mixer a few years ago and we just adore making ice cream on a hot summer day. The taste of fresh homemade ice cream simply can’t compare to store bought, and it’s a great way to use the fresh eggs from your flock!
Bottoms Up! Drinks with Eggs
While I’m not a fan of eggnog or other drinks with raw eggs, some of my family just love them, and they’re absolutely better tasting when you make them at home from farm fresh eggs!
Make Ahead & FREEZE Breakfast Recipes Using Eggs
These breakfast recipes are perfect for those who are always on the go. Spend a Saturday or Sunday morning cranking out a pile of burritos, waffles, sliders, or muffins, pop them into the freezer, and you have meals for days! Simply stick them in the toaster oven for a few minutes before you head out the door every morning.
We’ve found meal prepping to be a fantastic time saver, and if you can also use up some of your extra eggs in the process, you’re really winning!
How to Preserve Extra Eggs
Still have extra eggs after all those recipes? Don’t let them go to waste! Preserving fresh eggs is easy and will make them last much longer so you can enjoy them in the off season. Take it from me, when winter rolls around and your flock stops laying, you’ll be glad you put up some eggs for later!
Still looking for more recipe ideas? Check out our Egg board on Pinterest! It’s all eggs, all the time!
Steps to make Loaded Overnight Breakfast Casserole
Place 1 pound of sausage in a large skillet. Brown and crumble until cooked. Drain the cooking fat and set the sausage aside.
Mix 1 cup of shredded Cheddar with ½ a cup of Gruyere cheese and set aside.
Whisk 8 large eggs, 2⅔ cups of whole milk, 1½ teaspoons each of kosher salt and ground dry mustard, 1 teaspoon of dried parsley and ¼ teaspoon each of black pepper and paprika in a large bowl until fully combined.
Place bread in baking dish
Place the cubed bread pieces in the bottom of a 7-inch round baking dish.
Scatter crumbled sausage, bacon, and ¾ of the cheese mixture over the bread. Pour the egg filling over the top and use a wooden spoon to push any unsoaked bread gently down into the custard.
Top with cheese
Sprinkle the remaining shredded cheese mixture over the top.
Cover the baking dish with foil and place in the refrigerator overnight.
Preheat the oven to 350 ˚F.
Bring casserole to room temperature
Remove the casserole from the refrigerator and take off the foil. Bring to room temperature as the oven heats.
Bake the casserole in the oven uncovered, for 40-45 minutes. A toothpick inserted in the center of the dish should come out clean.
Serve the casserole garnished with minced fresh parsley, chopped fresh chives, and a dollop of sour cream.
This Loaded Overnight Breakfast Casserole is the perfect breakfast option when you have guests staying. Make it soon and don't forget to come back and leave a review with your thoughts.
Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!
- 6 russet potatoes
- 12 strips bacon
- 1 pound broccoli florets
- ¾ cup diced red bell pepper
- ½ cup water
- 1 cup sour cream
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cups grated Cheddar cheese
- 8 green onions, chopped
Preheat an oven to 400 degrees F. Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes.
Meanwhile, dice up the bacon. Heat a saute pan over medium heat and cook the bacon until crispy, about 7 minutes. Drain the bacon fat and reserve.
Return the saute pan to the heat and add the reserved bacon fat. Cook the broccoli and red pepper for 2 minutes. Add the water and allow to cook until water has evaporated. Remove from heat.
When potatoes are done cooking, remove and allow to cool until you can handle them. Cut them in half and with a spoon, scoop out the insides, leaving about 1/4 inch border on the skins.
Place the scooped-out potato in a bowl and mix with half the bacon, broccoli, red pepper, sour cream, salt, pepper, and half the Cheddar. Divide this filling back among the potato skins.
Return the stuffed potatoes to the 400-degree oven and bake until heated through, or until an instant-read thermometer reads 165 degrees, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.
Fully Loaded Totchos
"Fully Loaded Totchos are a fun play on nachos. Instead of nacho tips, just use tater tots. They'll be a big hit at your next party. They're easy to make and will fit a crowd. These are topped with bacon, nacho cheese sauce, green onions, sour cream, and salsa. Jalaepeno are optional. You can swap out any of the toppings and add any of your own to make these perfect for you."
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15 Burgers to Drool Over For 4th Of July And Beyond
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Our summer mentorship program will feature a host of new mentors we're excited to connect you with, including:
Linda Xu, Entrepreneur and E-Commerce Expert
Linda is the co-founder and chief growth officer at Cart.com, a Series-A e-commerce technology platform that partners with brands to help them grow. Linda served as head of growth at Sitari Ventures where she oversaw strategy and operations. She has acquired and advised tech and consumer companies as a private equity investor at global firms including The Riverside Company and Lazard. Additionally, Linda spent a brief stint on the team launching Uber Freight. She loves all things food and plants.
Stephanie Cartin, Social Media Expert + Entrepreneur
An entrepreneur at heart, Stephanie walked away from her corporate career in 2012 to follow her passion to launch Socialfly, a leading social-first digital and influencer marketing agency based in New York City. Socialfly has since blossomed to over 30 full-time employees and has been named to Inc. 5000's fastest growing private companies two years in a row. The agency has worked with over 200 well-known brands including Girl Scouts, WeTV, Conair, Nest Fragrances, 20th Century Fox and Univision. Stephanie is the co-host of the Entreprenista Podcast and co-author of Like, Love, Follow: The Entreprenista's Guide to Using Social Media To Grow Your Business. She is also a recent recipient of the SmartCEO Brava award, which recognizes the top female CEOs in New York and a Stevie Award for Women Run Workplace of the Year.
Kristina Ross, Content Creator + Social Media Whiz
Kristina Makes #Content is a social media ✨funtrepreneur✨, creative strategist, and public speaker for all things Internet related. Four years as a magazine editor and producer/copywriter in the world of advertising (Mercedes, Cancer Research, French Kiss Records), Kristina packed her bags and decided to go remote with social media as she saw a booming industry. Since then, she built @thefabstory from 10k to 1m followers in just 18 months and now specializes in creative strategies behind social media advertising and user acquisition. Her campaigns have levelled apps from the top 50 into #1 in their app store categories overnight. Kristina's work and experiences have been featured in Forbes, Thrive Global and has given several talks at Harvard Business School on the big bad world of #content.
A.V. Perkins, Selfmade Alum and Creator of AVdoeswhat
A.V. is a DIY expert and creator of Avdoeswhat.com. What began as a traditional Do-It-Yourself blog has grown into a lifestyle platform that includes crafts, upcycled furniture and pop culture. As a digital host for HGTV Handmade, along with appearances in Bustle, The Pioneer Woman, and BuzzFeed, A.V. is determined to help thrifty millennials realize "Life is better when you Do-It-Yourself!" A.V. is also the co-creator of University of Dope, an exciting thought-provoking card game that celebrates Hip Hop culture.The first of its kind.
David Mesfin, Creative Director + Brand Expert
David is a multi-disciplinary designer and creative director with award-winning integrated campaign background, including the Super Bowl, FIFA, NFL, and global launch campaign. He has created global partnerships to increase brand awareness through traditional, digital, social, and experimental marketing campaigns, collaborating with C-suite leaders from Genesis, Hyundai, Honda, Sony, Adidas, Oakley, Toyota, Neutrogena, Land more to communicate their company's vision through creative and marketing. He has earned awards from Cannes, One Show, Clio, Webby, EFFIE, Communication Arts, Google Creative Sandbox, OC and LA ADDY, DIGIDAY, TED | Ads Worth Spreading, American Advertising Federation, FWA, The A-List Hollywood Awards, IAB Mixx, and Graphis.
Jasmine Plouffe, Brand Strategist
Jasmin is a brand strategist/graphic designer who helps female entrepreneurs attract their dream customers by sharing their story and taking their branding and graphic design to a whole new level.
Plus, our Selfmade Alum will be there to guide you along the way! Go from feeling alone to feeling deeply connected to a community of like-minded women. Our professional business and career coaches will encourage you to take the next step toward your biz goals via weekly Accountability Pods. Students will have access to a wide community of like-minded entrepreneurs, including experts, founders, future business partners, freelancers, and more.
This summer, Selfmade coaches include Niki Shamdasani, co-founder and CEO of Sani, a South Asian-inspired fashion brand Emily Merrell, founder and chief networking officer of female-focused networking organization Six Degrees Society Dr. Annie Vovan, whose career spans the corporate world, non-profit space, and service-based and e-commerce businesses and Cachet Prescott, a business mindset coach and strategist.
Ready to take your business idea to the next level? Enroll in Selfmade Summer session today!