Week day mornings always seem to put us in a rush. We’re rushing to get ready for work, get the kids ready for school, walk the dog, pack lunches, and hope we don’t forget anything in the mix. We’re lucky if we eat breakfast, and REALLY lucky if it’s a nutritious one! Here’s a quick breakfast that’s delicious, nutritious, and kid friendly!
These little egg "muffins" are very flexible as far as ingredients are concerned. Think of them as crustless quiches. I used eggs, vegetarian sausages, and shredded cheddar jack cheese. You could add diced veggies, or change the sausage out for bacon or ham. You decide and make as many or as little as you need.

Preheat the oven to 350˚ F. Spray a standard size muffin tin with nonstick spray. Crack one egg in each cup. (You could certainly whisk the eggs before hand if you prefer, but I like having the hard boiled egg on the bottom.) Sprinkle with salt. Add diced meat or veggies of choice, then top with cheese. Bake approximately 15 minutes.

You could reduce your cooking time if you wanted more of a soft boiled egg texture. If you’re eating on the go, I don’t advise that! So there you have it, a quick breakfast that you can make on those busy week day mornings. They can be made ahead of time and reheated in the microwave if necessary.


6 large eggs

2 cups shredded sharp cheddar cheese

1 medium yellow onion

1 cup mushrooms

8 slices of bacon or turkey bacon

1 cup heavy cream. (Yup – suck it.)

Dash of thick teriyaki sauce (I like Kikoman Baste & Glaze. This is the only time I cheat on Atkins.)

1 Tbsp olive oil

1 pat of butter

Salt, pepper, paprika, basil to taste

Start by cooking the bacon. I make mine in the microwave using this awesome thing I bought on Amazon.com. (You have to buy the lid separately.) Cook until very crispy and set aside.
Dice mushrooms and onions, and add to a large skillet at medium-high heat over oil and melted butter. Sauté for several minutes until onions just start to brown. Crumble bacon into the skillet, add teriyaki sauce and mix well.

Spoon mixture into a nine-inch round, greased cake pan. (I use disposable ones bought at the 99-cent store. Not environmentally correct, but so easy.) Using a spatula, press the mixture into a firm “crust,” covering the bottom evenly. Shake one cup of the cheddar cheese on top of this, and press that down as well.

In a large bowl, combine eggs, cream, spices and remaining cheese, and beat well. Pour egg mixture slowly and evenly over the “crust” and cheese layers. Place in a 350-degree oven uncovered.

Cooking time varies according to oven.  I have an ancient NYC gas stove that’s probably killing me softly, and it takes a good hour for the quiche to become completely baked. If I notice any movement in the eggs, I’ll turn the heat off but leave the quiche in the oven for another 20 minutes or so. (As I’m sure you know, eggs continue to cook as long as they’re in a warm environment.)

You can either serve it hot or, if you’re like me, cover and refrigerate. Then, each morning, cut yourself a little wedge, pop it into a microwave-safe bowl, cover, and nuke it for two minutes. 
Not only do my friends Bryan and LuAnne Kleppe throw a great party, they also share their recipes!  This is a Kleppe family staple for breakfast on holiday mornings and it's become one in our household too, since it's so easy and delicious! It's also terrific hangover food...I'm just saying!  XO  Martha

1 lb bulk pork sausage (The Zobitz clan prefers bacon instead!)
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
3 slices white bread, cubed
1 cup grated cheddar cheese
Brown sausage and drain.
Beat eggs with milk, salt and mustard.
Layer bread cubes on the bottom of a buttered 9x13 casserole dish.  Crumble sausage over bread.  Top with grated cheese.  Pour egg mixture over layers.  Cover with foil or plastic wrap and refrigerate overnight.
Bake uncovered for 30-40 minutes at 350.

I love it when I can introduce foreign friends to classic Kiwi dishes that they find so unique - and delicious!  Bacon and Egg Pie is one such dish.  One of those classics that everyone's Mum or Nana made really well and which has had many additions over the years from peas to pesto.  I recently showed the recipe to a lovely new (very pregnant) friend, who needed quick, easy but impressive inspiration for her visiting in laws.  

A great picnic pie, this can be served hot, warm or cold (is equally delish!). The spinach and parmesan additions used here  are optional twists to this great dish.  You can also throw in other veges - red onions, peppers, grated zucchini, etc.

The following recipe was based on the pie in Annabel Langbein's fabulous 'The Free Range Cook'
[With metric conversions for Suzanne and our American friends!]

(Serves 6)

2 - 3 sheets (450g) ready-rolled savoury shortcrust pastry (or flaky pastry)
250g streaky bacon, cut into 2cm pieces
Handful of chopped herbs eg parsley, basil, chives
10 eggs
¾ cup milk
1 tsp salt
ground black pepper

1 cup cooked spinach 
200 g (7 oz) fresh parmesan, grated

Preheat oven to 200°C (390 F). Place a flat baking tray in the oven to heat – the pie will sit on this and the heat will help it to crisp.

Cut a piece of baking paper to fit a 40 x 30cm (15 x  12 inch )baking dish or roasting pan. It should cover the base and reach about 3-4cm (1.5inches) up the sides. Remove the baking paper from the baking dish or roasting pan and lay it flat on your bench. Dust it with a little flour and lay 2 pastry sheets on top. 

Join the pastry sheets by pressing them together firmly with a small overlap. Roll out the pastry to cover the paper. Lift the paper with the pastry and lay it into the baking dish or roasting pan and up the sides.  Sprinkle the bacon over the pastry. 

Spoon over spinach in one half of pie (my kids won't eat this) and sprinkle herbs over. Break 6 whole eggs over the top.

In a separate mixing bowl, whisk the other 4 eggs with the milk, salt and pepper. Pour this evenly over the whole eggs, bacon and pastry in the baking dish.

Using the spare sheet of pastry cut into lengths about 1cm (.5 inch) wide and layer across top of pie in a lattice pattern and brush with milk.  Bake for 10 - 15 minutes, til pastry starts to puff up then reduce heat to 180 C (350 F) and cook for a further 35 - 40 mins.

Serve hot, warm or cold the next day.
OK, I 'fess: I usually cheat on the pie shell.  I use Pillsbury from the refrigerator section or I recently found out they have them in Trader Joe's in the frozen aisle.  I roll them out in a 9 inch pie pan.  Bake the shell at 450F for 8 mins until it crisps a little.  

For the filling:
4 eggs 
1 cup of heavy cream
1t of salt and a couple of turns of pepper
Veges, meat of your choice

I use the kitchen aid to whip it up. When the pie shell is ready, I toss in the cheese, I prefer gruyere. Then pack in the veggies, in this case mushrooms and scallions.  ALways lots of scallions!  I've done broccoli and cheddar, asparagus and swiss, etc.  My girlfriend says she threw in chicken and tomatoes.  It's whatever you've got lying around. After the fixin's are in, pour the egg mix in and top it again with cheese.  
Bake at 325 for 40-45mins to be on the crispy side.  I always make 3-4 quiches at a time and always give one to Jim and Dinny my older neighbors.  Bon appetit.

Kari Artzi, lives in Maplewood with her husband, two kids, & adorable pup(featured), Wally.  She is an amazing interior designer and dear friend of The Communal Pantry.

It was chilly this past Saturday and thanks to hurricane Irene blowing through a few weeks ago, my basement is still damp and my fridge and freezer aren't back to fully stocked (we had no power for 8 days). I was down in the dumps and needed some comfort food!  This is quick, easy and makes me feel hugged from the inside.  We called it an egg-in-a-nest growing up, but I've since met folks who call it a "Popeye" too! As you can tell from the pics...as soon as I started buttering the bread, my daughter asked if I'd make her one too!

I slice of bread
A little bit of butter (spreadable)
An egg
S&P to taste

Just butter both sides of the bread while your frying pan heats up on a medium flame.  Use a shot glass to cut a hole out of the middle of the bread, it's the perfect size (on special occasions my mom would use a cookie cutter...like a heart for Valentine's Day). Lay the bread and the "hole" next to it in the pan, crack and egg into the empty space.  Flip it when it's ready. Salt and Pepper and enjoy!!!
XO Martha/Eebie