Are you one to celebrate fun national days? I don't get in on all of them, but there are a few that are easy to jump in on, like National Ice Cream Day and National Guacamole Day. Now not only do we give a entire day to such fun things we even have a whole month to celebrate! Did you know that February is National Hot Breakfast Month? In reality, we hardly ever have a hot breakfast except on the weekends for breakfast. Typically we have our hot breakfast for dinner.
Broccoli and Mushroom Corn Bread Quiche
1 package Krusteaz Gluten Free Corn Bread Mix
1 Cup Chopped Organic Broccoli
1 Cup Chopped Baby Portabella Mushroom
1/4 cup green onions
1 T chopped garlic
salt and pepper to taste
1/2 cup milk
1/2 cup shredded Cabot Sharp Chedder
Make corn bread according to package. Put half of the mix into your greased 9x13 pan. Bake at 350 for 10-12 mins.
In a mixing bowl, mix the 6 eggs and 1/2 cup of milk. set aside.
While the corn bread is baking, saute vegetables until tender, add in garlic, salt and pepper. Remove corn bread from oven. Spoon vegetables on to the corn bread. slowly pour egg mixture over the top and return to oven. Bake 20 mins, top with your cheese and finish baking 10 mins or until the eggs are completely cooked.
Considering my children will not eat anything related to broccoli, I simple enjoyed this delicious meal and have plenty left over for the week! The kids has their share of delicious pancake and muffins- a fine meal before a carb burning Taekwondo class.
Are you a breakfast for dinner family? We love having our "Brinner" nights and studies show we aren't the only ones!
What is you favorite breakfast food?