I love weekends! Sleeping in, lazy days spent with the family and late dinners happen most weekends. I LOVE bacon. But, I am not a fan of cooking it first thing in the morning. The smell makes me feel nauseated. My children will tell you they very rarely get bacon for breakfast. I don’t mind cooking it the rest of the day just not in the mornings. This made a perfect lazy Saturday dinner.
Large eggs were on sale this past week for $.99. I checked the date on them and they are good until October 10. I bought 5 dozen eggs. Sounds like a ton of eggs but I made 2 quiches that use 1 dozen of the eggs. Planning ahead for the next few weeks I will make a french toast casserole, and three weeks worth of breakfast and I am out of eggs by the 10th!
Planning is the biggest way to save money. You will throw away less food by sitting down with a calendar and planning out meals according to what you have on hand and what you are doing each day. Have to get the kids from soccer practice after school and have music lessons at 6:00 pm one night? Make sure you have a slow cooker meal going so that when you can get home in between events or after lessons dinner is 90% finished for you. It will save on those emergency Chinese and pizza orders because you ran out of time and everyone is starving.
It is not easy but try to plan ahead one week at time.
I found this recipe on Pinterest. I changed it a bit to fit my families tastes. The original recipe for Crustless Quiche was from A Pretty Life in the Suburbs.com. I added bacon, caramelized onions, sharp cheddar and mozzarella cheeses. My children don’t believe there is ever enough cheese in anything unless they can see the stringy cheese of melted mozzarella so I tend to add a bit to most cheese dishes to let them know there is enough cheese.
I made two versions of this casserole – one with onions and one without. I know my children. Three of the four of us LOVED the caramelized onions added to the quiche. It added tons of flavor to the dish.
Both children ate the leftovers for breakfast the next morning and I had one serving for lunch.
I served this with a side of fruit salad.
Ingredients: (this makes 1 8×8 casserole)
- 1/2 lb. bacon, cut into small pieces
- 1 large sweet onion, thinly sliced
- 6 eggs
- 1 cup fat-free half and half
- 4 oz. sharp cheddar cheese, shredded
- 2 oz. Mozzarella Cheese, shredded
- 1 oz. Parmesan Cheese, grated
- salt & pepper to taste
- Cook bacon in a skillet over medium-low heat. You want the bacon to be crispy and all the fat rendered out. Once bacon is cooked remove from pan with slotted spoon to a clean paper towel to soak up any excess grease.
- Add the onions to the skillet. Cook them in the bacon grease for about 15-20 minutes. You want them to cook slowly so if they are cooking quickly lower the heat to low. The longer they cook the better tasting they will be in your dish.
- While the onions are cooking pre-heat oven to 350 degrees. Spray an 8×8 casserole dish with non-stick spray.
- In a large bowl whisk together eggs and half-and-half.
- Once eggs are well whisked add cheeses to the egg mixture and blend. Pour the mixture into the casserole dish.
- Sprinkle the bacon over the egg mixture.
- Once onions are cooked remove with a slotted spoon and sprinkle them over the egg casserole. Try to spread them throughout the dish and not clump them together.
- Bake casserole for 40-50 minutes or until center is set and no longer jelly like.
- Serve immediately.