KRAFT did compensate me for this post but as always the opinions in this post are 100% mine.
What a weekend! Saturday the sun was shining and we were able to get out and work on the yard and garden some and then yesterday was cold and rainy. I don’t think mother nature can make up her mind on what she wants. Please, Please just bring the on warm weather. I beg of you!
This whole new outlook of eating better has me wanting a vegetable garden more than ever. I’ve got plans drawn out for our garden and as soon as the weather warms up a little bit, I plan on being outside a lot and making my little garden happen! I’ve actually already started some tomatoes, zucchini parsley and basil inside, so we will see how that goes.
We’ve been adding a ton of vegetables to our dinners and lunches lately, which makes me super happy. There is nothing like hearing your husband say “I can’t believe that I missed out on eating this stuff my whole life, had I known you could make them taste this good I would have been eating them all along” — after six years of us working on getting him to eat vegetables this is wonderful to hear! 🙂 The bright colors of vegetables just draws me in and I’m more than happy to have them follow me home more often now!
Since we’ve been packing vegetables into lunch and dinner, why not try to bring it into breakfast…. or perhaps brunch since we all know that getting up early for breakfast just isn’t my thing.
I’ve been doing a few post for KRAFT for their #KraftFreshTake line. They contacted me and asked me if I’d come up with a few recipes and I was glad to put my thinking cap on and get to work!
**You can find the KRAFT Fresh Take Cheese and Breadcrumb mixes, in the refrigerated section of your local grocery store, near the cheese!**
For this challenge however, it needed to be a brunch recipe, include a skillet and it needed to have whole wheat in it. Well, thankfully I could kind of just use these as guidelines because while I did make it into a brunch recipe and I did use a cast iron skillet, I couldn’t get my whole wheat crust to do right so I ended up going with a crust-less Quiche. Which by the way is 100% ok with me because I don’t normally eat crust anyways.
What you’ll need:
1 pack of KRAFT Fresh Take Rosemary and Roasted Garlic
4-5 Zucchini, sliced
2 cups Grape Tomatoes, sliced in half
2-3 cups Mushrooms, sliced
1-2 cups Mozzarella Cheese, shredded
2 cups Spinach leaves
8-9 slices of bacon
*No Salt, Pepper or Seasonings needed, all of that comes from the pack of KRAFT Fresh Take Rosemary and Roasted Garlic*
What do to:
Pre-heat oven to 350F.
Chop the bacon into 1 inch pieces. Cook bacon in the skillet until almost done. (It will keep cooking in the oven)
Remove bacon from the skillet and drain on a paper towel. Discard bacon grease.
*Or keep it, do whatever you’d like with it*
Shred the mozzarella cheese and chop all of the vegetables.
Crack the eggs into an extra large bowl. Whisk together.
Open the pack of KRAFT Fresh Take Rosemary and Roasted Garlic.
Whisk it into the eggs.
Add in all of the vegetables and the bacon, except the spinach.
Mix together until everything is coated and mixed well.
Add cheese and mix (reserve a little bit of the cheese to sprinkle on top)
Gently fold in spinach leaves.
Pour into a large cast iron skillet (or an oven safe skillet).
(It may look like there are so many vegetables in the skillet that everything won’t bake up right, but the egg will expand and bake over the vegetables)
Sprinkle with cheese.
Bake for 1 hour or until you can slice into the middle of the quiche and it is not liquid.
I’ve also got a video for this Rosemary and Roasted Garlic Veggie and Bacon Quiche as well!