FRENCH BREAKFAST CROISSANT MUFFIN

french-croissant-breakfast-muffin

FRENCH BREAKFAST CROISSANT MUFFIN
 
Author:
Ingredients
  • Your Favorite Pop Can of Croissant Rolls
  • Large Muffin Tin Pan
  • Baking Spray
  • ½ cup shredded Favorite Gourmet Cheese
  • 6 Eggs
  • ¼ teaspoon Nutmeg
  • 4 Bacon Strips
  • ¼ teaspoon Portage Glacier Sea Salt & Pepper
Instructions
  1. Spray Pan and pre-heat oven to 350 degrees
  2. Lay the wide side of croissant in bottom of pan and leave tip hanging out to lay on top later.
  3. In a mixing bowl whip eggs, nutmeg, shredded cheese and Portage Glacier Sea Salt & Pepper. Whip till foamy.
  4. Place ½ strip of bacon in small pieces into each muffin tin on top of wide angled croissant.
  5. Pour egg mixture no more than ¾ full
  6. Gently lay Croissant tip over egg mixture
  7. Sprinkle with green onion
  8. Bake for 20 minutes till golden on top.
  9. I like to serve with a country gravy
  10. Bon Appetit!

 

SPAGHETTI SQUASH CARBONARA

spaghetti-squash-carbonara

SPAGHETTI SQUASH CARBONARA
 
Author:
Ingredients
  • 2 Tables Spoons Butter
  • 1 Cup Cooked Bacon Bits
  • 2 Garlic Clove Sections
  • ½ Red Onion
  • Portage Glacier Sea Salt & Pepper
Instructions
  1. Cut Squash lengthwise in half and using a spoon clean out center.
  2. Cut two sheets of foil enough to wrap each side to make a baking boat to seal.
  3. Place each half in center of foil boat.
  4. Season each side with Portage Glacier Sea Salt & Pepper
  5. Place 1 Table spoon of Butter in each center of squash
  6. Place 1 whole Garlic Section in each center of squash
  7. Place ½ cup Cooked Bacon Bits in each center of squash
  8. Place ¼ large cut Red Onion in each center of Squash
  9. Lightly dust top with Portage Glacier Sea Salt & Pepper again
  10. Wrap and seal each squash with the seams up and place on a baking pan
  11. Place in oven at 350 for one hour, then turn off oven and let stand in oven for 15 minutes
  12. Pull from oven and carefully open, should be fork tender.
  13. Using a fork pull and stir to create your Spaghetti Squash Carbonara Hearty Meal for two.
  14. Try some of these alterations, Smoked Turkey in place of Bacon, or Add smoked peppers and mushrooms in place of your bacon for a vegan alternative, Go wild and start enjoying the amazing creations with Spaghetti Squash…
  15. Bon Appetit

 

SEAFOOD QUICHE

seafood-quiche

SEAFOOD QUICHE
 
Author:
Ingredients
  • 1 Pie Shell 9” for all the ingredients. I cheat here, I purchase a pie shell and pull out my 9” glass pie plate let the frozen shell thaw.
  • 1 Cup Heavy Cream
  • 1 Cup Eggs
  • 1 teaspoon coconut oil
  • ½ Cup Seafood (Imitation Crab) or any seafood you like, such as Shrimp, Halibut or even Salmon is amazing. (well drained)
  • 1 teaspoon Nutmeg
  • 1 teaspoon Bristol Bay Seafood Seasoning
  • ½ red onion
  • ½ cup of Can or Fresh Spinach (optional) (well drained)
  • ½ Cup Medium Cheddar Cheese
  • ½ Cup Queso Fresco Cheese or any farmers cheese you choose, here is where you can have some fun. Use any cheese that you think will compliment not overpower your seafood. This is why I use a medium and white blend.
  • If you want to kick up the heat a bit add 1 teaspoon of Kodiak Cajun Seasoning…
Instructions
  1. Turn oven to 350
  2. Place eggs, cream, nutmeg into a bowl and whisk.
  3. in a pan put coconut oil, seafood, onion and spinach, Bristol Bay Seafood Seasoning and the Kodiak Cajun if you want it with a little kick, cook till el dente
  4. Here is where I cheat a little, I take a frozen pie shell that is thawed and place in in a well oiled glass 9" pie plate, then I shape it to fit and seal any cracks or breaks that may have happened, by pinching and pressing. This my not go all the way up your edged of plate but that is O.K.
  5. Place all my pan ingredient on top of raw shell.
  6. Pour whipped Egg and Cream ingredients on top of pan ingredients.
  7. Put shredded Cheese on top of egg mixture evenly
  8. Place in oven for approx. 55 minutes at 350.
  9. Tap center of quiche to have bounce back to see if done. If it is semi firm to the tap, it's done.