Here is a recipe for Bacon Quiche Tarts:

INGREDIENTS:

5 slices bacon

1 (8 ounce) package cream cheese,

softened

2 tablespoons milk

2 eggs

1/2 cup shredded Swiss cheese

2 tablespoons chopped green onion

1 (10 ounce) can refrigerated flaky

biscuit dough

DIRECTIONS:

1.Preheat oven to 375 degrees F Grease 10 muffin cups.

2.Place bacon in a large, deep skillet. Cook over medium high heat until crisp and evenly brown.

3.Place the cream cheese, milk, and eggs in a medium bowl, and beat until smooth with an electric mixer set on Low. Stir in Swiss cheese and green onion, and set aside.

4.Separate dough into 10 biscuits. Press into the bottom and sides of each muffin cup, forming 1/4 inch rims. Sprinkle half of the bacon into the bottoms of the dough-lined muffin cups. Spoon about 2 tablespoons of the cream cheese mixture into each cup.

5.Bake 20 to 25 minutes in the preheated oven, until filling is set and rims of the tarts are golden brown. Sprinkle with the remaining bacon, and lightly press into the filling. Remove from pan, and serve warm.

Don’t have time to make quiche tarts? Do you have egg, milk, bread, cheese, meat, and veggies in your fridge? Whip together a delicious Strata. Here are the instructions:

Materials:

1 9X 13 pan, greased

1 pound prepared meat

1 pound prepared vegetables

12 slices plain white bread (Wonder Bread works best)

1 dozen eggs

12 oz cheddar cheese

Salt & Pepper

3 16 oz cans of canned food (to weigh the strata down before baking).

Instructions:

pre heat to 325

Line your pan with 6 slices of bread

pour half the meat and half the veggies down. Cover in 1 cup of eggs and half the cheese

Place 6 slices of bread on top, then add the rest of the meat, veggies, and cheese. Poor the egg mixture over top. Cover in saran wrap, then place the 3 16 ounce cans on top of the strata to weigh the ingredients down and smash them together. Let sit about 15 minutes

Bake for 50 minutes, then turn off your oven and broil for an addition 10 until the top is browned. Take out and let sit for 10 minutes then serve immediately.

This is a very easy Mother’s Day 2010 brunch. We hope that one of these two recipes will help you give mom a mother’s day she can remember for years to come. This is a great last-minute gift that she will see as very thoughtful.

Related posts:

1. Baked French Toast
2. The French Love Cheese & Wine
3. CROQUE MONSIEUR – CROQUE MADAME

It does take a little planning to pull off breakfast in bed, however. You have to check that the person you’re pampering doesn’t have anywhere to be in the morning and that the menu suits his or her tastes. For instance, if someone’s watching his waist, don’t haul in a tray laden with high-calorie sticky buns and bacon.

Speaking of breakfast trays, don’t attempt an in-bed meal without one. Sturdy trays insure against scalding coffee spills, unfortunate egg yolk drippings and toast crumbs littering the bedding — and the person dining in it. The versatile tray also allows you to add a special touch to the occasion. For a classic Mother’s Day breakfast in bed, tuck a card beneath the napkin, or include the sports or business section of the newspaper for a lucky dad on his birthday.

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* 1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
* 8 eggs
* 2 cups milk
* 1 1/2 cups half-and-half cream
* 2 teaspoons vanilla extract
* 1/4 teaspoon ground cinnamon
* 3/4 cup butter
* 1 1/3 cups brown sugar
* 3 tablespoons light corn syrup

Directions

1. Butter a 9×13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
2. The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
3. Bake in preheated oven, uncovered, for 40 minutes.

Related posts:

1. Caramel Candies
2. Baked Miniature Pumpkins
3. Fresh Pineapple Upside Down Cake

Ingredients:

* 2 cups baking mix, such as Bisquick
* 2 large eggs
* 1-1/4 cups milk
* 1/2 cup pumpkin puree
* 2 Tbsp. sugar
* 1/2 tsp. cinnamon
* 1/4 tsp. nutmeg

Preparation:

1. Preheat a griddle to 375 degrees F, or heat a large frying pan over medium-high heat.

2. Whisk together all ingredients until well-combined, but do not over mix.

3. Let rest for 10 minutes.

4. Turn griddle down to 350 degrees.

5. Ladle quarter-cupfuls of the batter onto the griddle. Cook until the edges of the pancakes start to set and bubbles start to form on the surface of the pancakes.

6. Flip. Cook another 1-3 minutes until pancakes are golden brown on the other side.

Serve immediately with butter and syrup.

Related posts:

1. Pumpkin Mushroom Stuffing
2. Pumpkin Pork Stew
3. Pumpkin Gnocchi with Sage butter sauce