Yield: 16-18 servings | Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins

Ingredients

2 pie crusts, store bought is fine

1 tbsp butter

4 large eggs, room temperature

3/4 cup ( 180mL) whole milk, (low fat works too)

1/2 cup (120mL) heavy cream

1/2 tsp salt

1/2 tsp black pepper

Dash cayenne, optional

1 cup (40g) finely chopped fresh spinach

1/2 cup (60 g) chopped onion, about half a large onion

1 cup (145 g or 5 oz) diced cooked ham

1 cup (85 g or 4 oz) shredded Swiss cheese

Instructions

1. Roll out pie crusts and use a 4-inch round cookie cutter to cut circles (3 1/2-inch round works too). Lightly grease a standard 12-cup muffin tin with the butter. Place dough circles in muffin tin and press gently into the bottom and sides of each cup. Place muffin tin in the freezer while preparing the filling. Place any leftover pie dough in the refrigerator before making the next batch.
2. Preheat oven to 375°F.
3. In a large bowl, whisk eggs, milk, cream, salt, pepper and cayenne (if using). Stir in spinach, onion, ham and cheese.
4. Remove muffin tin from the freezer and fill each cup with egg filling. Leave about 1/4-inch of room at the top as the filling will puff up a little as it bakes.
5. Bake mini quiches at 375°F for 25-30 minutes or until the centers are set and the edges are starting to brown. Let the quiches cool in the pan for 10 minutes before removing them and serving warm.

Tips

Store in an airtight container in the refrigerator for up to 3 days.

Freeze after the quiches have cooled completely. Place in an airtight container or freezer bag with parchment paper between layers.

Reheat at 350°F for 5-10 minutes. If they are frozen, baking time will be 10-15 minutes.

Meat: Substitute ham with 1 cup cooked meat of your preference, such as sausage or bacon.

Cheese: Substitute Swiss with shredded Gruyere, gouda or cheddar. Crumbled goat cheese or feta also works.

Vegetarian: Omit the ham and add an extra cup of chopped vegetable, such as broccoli or bell pepper.

Prep Time: 20 mins | Cook Time: 35 mins | Total: 55 mins

Ingredients

24 (3-inch) frozen tart shells, thawed

6 slices bacon, or more to taste

1 1/4 cup shredded Swiss cheese, divided, (optional)

2 green onions, diced

1 1/4 cups milk

4 large eggs

1 tsp Dijon mustard

1/4 tsp salt

1/4 ground black pepper

Instructions

1. Preheat the oven to 375°F (190°C). Arrange the tart shells in two (12 cup) muffin tins; line each shell with a layer of pie weights or dried beans.
2. Bake in preheated oven until crust edges are lightly browned and shells are about 3/4 fully cooked, 5-10 minutes. Remove from the oven and let sit until needed.
3. While the shells are baking, cook bacon in a large skillet over medium-high heat, turning occasionally, until browned and crispy, 7-10 minutes. Drain on paper towels and crumble when cooled.
4. Mix 1 cup Swiss, green onion, and crumbled bacon together in a bowl; divide mixture evenly among tart shells.
5. Whisk milk, eggs, mustard, salt and pepper together in a bowl. Ladle egg mixture into each tart shell until about 2/3 full. Sprinkle remaining 1/4 cup Swiss over tarts.
6. Bake in preheated oven until set in the middle and shells are golden brown, 25-30 minutes.

Tips

You can use the tart shells without pre-baking them, but the bottoms make turn out soggy.

Use any filling and any variety of cheese you like.

Makes 12 tostadas

Ingredients

12 mini or street taco corn tortillas

3 tbsp olive oil, divided use

6 eggs

4 tsp milk

2 tsp salt

1 tsp ground black pepper

2 cups refried beans, warmed

Pico de Gallo or salsa

Instructions

1. Preheat oven to 350°F. Place tortillas on a baking sheet and lightly brush tortillas with 2 tbsp olive oil. Bake until crisp, about 10 minutes.
2. In a bowl, whisk together eggs, milk, salt and pepper.
3. Add remaining 1 tbsp oil (or you can use 1 tbsp butter) to a skillet over medium-high heat. Pour in eggs and cook until scrambled. Remove from heat.
4. Spread beans over tostadas, spoon eggs over beans and top with pico de gallo or salsa.

Makes: 12 biscuits

Ingredients

 2 cups gluten-free all-purpose flour*

1/2 teaspoon xanthan gum, leave out if your flour already contains it

1 tablespoon gluten-free baking powder

1 teaspoon salt

2 tablespoons granulated sugar

1 cup buttermilk , Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to stay cold. Dairy-free use almond, cashew, or coconut milk and add the vinegar to make dairy-free buttermilk.

6 tablespoons unsalted butter, dairy-free/Vegan use Smart Balance butter, shortening, or Earth Balance butter

1 large egg, egg-free/Vegan use Bob’s Red Mill Egg Replacer

2 tablespoons gluten-free all-purpose flour *

Directions

1. Preheat oven to 450° F.
2. In a large bowl add the gluten-free flour, baking powder, salt, sugar, and give it a quick whisk or stir to combine the ingredients. I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
3. Cut the butter into small pieces and put in the freezer for 10 minutes. If you do not have buttermilk make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
4. Cut in butter (or shortening for dairy-free) into the flour with a pastry cutter or fork until it looks like the size of small peas. Add in the buttermilk and the whisked egg (or egg replacer) and stir until a soft dough forms. (I whisk the egg right in the buttermilk) The key is to not over mix because over-mixing causes the dough to yield tough biscuits. The dough will be sticky.
5. Add one tablespoon of flour to a large piece of parchment paper. Please do not roll out the dough.
6. Place the dough on top of the floured parchment paper. Dust the top of the dough with 1 tablespoon of flour and gently fold dough over on itself 2 times. You do this by folding the dough in half on top of itself and then doing it a second time.
7. With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits. Cut out 2-inch biscuits using a biscuit cutter, the mouth of a glass or the lid of a mason jar. Do not twist cutter when cutting; this will crimp the edges of the biscuit causing it not to rise well.
8. Reform the dough scraps into a dough round and cut out more biscuits. Put the biscuits on a greased large cast iron pan or baking sheet. You will have 12 biscuits to bake.
9. Bake the biscuits for 15-20 minutes at 450° F. At the 15-minute point please check your biscuits to see if they are golden brown. Please watch your biscuits because all ovens are different.
10. I like to brush melted butter on top of the warm biscuits. Serve warm and enjoy!
11. The biscuits can be stored in an airtight container. They are best enjoyed warm.

Notes

*I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

I test baked with the Bob’s Red Mill Cup for Cup, Great Value Gluten-Free Flour, King Arthur, Pamela’s, Better Batter and Pillsbury Gluten-Free flour. The Bob’s Red Mill flour, the Great Value Flour, King Arthur and Pamela’s has sorghum flour in it, which is different from the Pillsbury gluten-free flour.

The biscuits made with Bob’s Red Mill, Great Value Brand, King Arthur, and Pamela’s were not as fluffy and the dough was wetter. If you use any of the above gluten-free flour you will need to add 1/2 cup more flour to the recipe. So you will need 2 1/2 cup of  gluten-free flour.

The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup.  After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.

For dairy-free option use Smart balance butter or shortening, almond, cashew or coconut milk.

For egg-free use Bob’s Red Mill Gluten-Free Egg Replacer. The egg-free biscuits were not as fluffy as the regular biscuits but were still flaky and delicious!

If Vegan use egg replacer, shortening/Earth Balance butter, and dairy-free milk. The Vegan biscuits were not as fluffy as the regular biscuits but were still flaky and delicious!

You can batch make the biscuits and save some for later. Flash freeze the cut biscuits (unbaked) for 30 minutes on a parchment lined baking sheet before placing them in a freezer bag and putting them back into the freezer. When you are ready to make your biscuits bake the frozen biscuits for 15-20 minutes at 450° F. Please watch your oven because all ovens are different.

I have the K&S Artisan Complete Pastry Cutter Set

Mama says, “Check all of your labels!”

Prep Time: 30-45 min | Serves: 12

Ingredients

2 cups Bisquick

2/3 cup Milk

1/2 cup cheddar, grated

1/4 cup butter, melted

1/4 tsp garlic salt

Italian Seasoning, generous

Instructions

1. Combine first 3 ingredients. it will be sticky.
2. Spoon into 12 well-greased muffin tins. Do not use paper liners.
3. Combine last 3 ingredients and spread evenly on the raw batter. Bake for about 10-15 minutes at 450°F until nicely browned.

2 servings

Ingredients

4 tbsp butter

1/2 cup all-purpose

1/2 cup milk

2 eggs

1/4 cup maple-flavored syrup

1 medium (1 cup) apple, peeled, quartered, sliced

2 tbsp firmly packed brown sugar

1/4 tsp ground cinnamon

Powdered sugar

Instructions

1. Heat oven to 425°F. Melt 2 tbsp butter in 9″ glass pie pan in oven (4-5 minutes). Brush melted butter over bottom of pan.
2. Meanwhile, combine flour, milk, and eggs in medium bowl; beat with wire whisk until well mixed. Carefully pour batter into hot pie pan. Bake for 14-17 minutes or until puffed and light golden brown.
3. Meanwhile, melt remaining 2 tbsp butter in 8″ nonstick skillet over medium heat. Add maple syrup, apples slices, brown sugar and cinnamon. Cook until apple is tender (4-5 minutes); keep warm.
4. Spoon apple mixture over puffed pancake; sprinkle with powdered sugar. Serve immediately

Serves: 10 | Cook time: 45 min | Prep time: 15 min

Ingredients

2 egg

2 cup milk (or nut-based, milk alternative)

1 cup pure maple syrup (or brown sugar or half cup of each)

2 tsp salt

2 tsp baking powder

1 tbsp vanilla extract

1/3 cup coconut oil, melted

6 cups quick oats

2 apples, dice into 1/2″ pieces

1/2 cup pecans, chopped (optional)

Instructions

1. Heat oven to 350*F.
2. In a medium sized bowl, beat the eggs with a fork until combined.
3. Add all remaining ingredients. Stir to combine.
4. Pour oatmeal batter into a greased 9×13″ baking dish. If you would like to, place a few slices of apple onto the oatmeal before you place it in the oven.
5. Bake for 40-45 minutes.

This bake is great if made ahead for breakfast all week! Just warm and add milk!

Prep Time: 10 mins | Cook Time: 4 hours | Total Time: 4 hrs 10 mins

Ingredients

3 tablespoons butter

6 cups whole or 2% milk (no skim milk – it’s too watery)

2 cups Minute® White Rice, uncooked

3/4 cup sugar

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/3 teaspoon vanilla extract

2 Tablespoons brown sugar

Instructions

1. Grease the inside of a 4-quart slow cooker with butter. Be sure to get the sides too. Set aside the remaining butter for use again in just a minute.
   
2. Add the milk, Minute Rice, sugar, salt, cinnamon, vanilla extract and brown sugar into the crock pot. Give it a gentle stir.
   
3. Then dot the top with the remaining butter.
   
4. Cover and cook on low for about 3-4 hours (stirring occasionally while cooking.)
   
5. When the rice is tender, it is ready.
   
6. Stir well, then top with a sprinkling of cinnamon.

Prep / Total Time: 15 mins | Yield: 6 servings

Ingredients

4 large eggs, lightly beaten

1 cup 2% milk

2 tbsp sugar

2 tsp vanilla extract

1/8 tsp salt

12 slices day-old sandwich bread

Optional toppings: butter, maple syrup, fresh berries and confectioner’s sugar

Instructions

1. In a shallow dish, whisk together the first five ingredients. Preheat a greased griddle. over medium heat (300°F).
2. Dip bread in egg mixture, allowing to soak thirty seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.

Prep Time: 10 mins | Bake: 14-18 mins | Total: 24 mins | Yield: 8 medium (2 1/2″) biscuits

Ingredients

8 tbsp (113g) unsalted butter, cold, cut into pats

2 cups (240g) King Arthur Gluten-Free All-Purpose Biscuit & Baking Mix

2 large eggs

1/3 cup (74g) milk, cold

Instructions

1. Preheat the oven to 400°F, with a rack in the center
2. Work the cold butter into the baking ix, leaving some butter in small, visible pieces.
3. Whisk the eggs and milk together
4. Stir the wet ingredients in to the dry mixture.
5. Lightly dust your work surface with baking mix and turn the dough out onto it.
6. Fold the dough over on itself four times, then gently flatten it to about 3/4″ thick. Brush any surplus baking mix off the top of the dough. Cut with a 2 1/2″ round cutter dipped in baking mix.
7. Stack the scraps together, gently pat down to 3/4″ thick, then cut additional biscuits.
8. Set the biscuits 2″ apart on an un-greased or parchment-lined baking pan. Brush with milk or melted butter, if desired; this will help the biscuits brown.
9. Bake the biscuits for 14-18 minutes, until they’re golden brown. Remove them from the oven and let them rest for 10 minutes or so before serving; they’re best enjoyed slightly warm.

Tips

For higher rising biscuits, cut straight down , with a floured cutter; don’t twist cutter.

Why the 10-minute rest before serving? Gluten-free biscuits need the rest to allow the starches to finish setting up, and to let their outsides get crisp.

To make sweeter biscuits for shortcake: Whisk 2 tbsp of sugar into the baking mix and butter; and add 2 tsp vanilla to the milk and eggs mixture. Sprinkle the tops of the biscuits with sugar before baking, if desired. Bake as directed.

Be aware: some of your baking ingredients might be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.