- 1 dozen eggs (this freezes wonderfully so I make a full dozen!)
- 1 cup almond milk
- 1 cup Bisquick
- 16 0z. spinach
- Optional: Baker’s Joy or equivalent cooking spray
- Whisk eggs until thoroughly beaten.
- While still whisking slowly add milk then Bisquick until completely incorporated.
- Add spinach (if it’s still frozen, break apart before adding).
- -Optional- This recipe tends to stick to the cooker so a release agent here is helpful. If you use one, apply it to your cooker now.
- Pour entire mixture into slow cooker.
- Set your cooker to high for 3 hours.
- Your quiche is done when it starts to pull away from the sides of the cooker and/or a toothpick inserted in the middle comes back dry.
- Serve with a dollop of sour cream and sprinkled with garlic powder.
This was the most moist quiche I’ve ever had and I plan on expanding on this recipe in the future.
I love making these great rolls for a quick breakfast/snack during the week.
- 2 cups Bisquick (it’s vegan!)
- 2 cups vanilla almond milk
- 1 Tablespoon custard powder
- 4 Tablespoons raw honey
- 15 oz. can of pumpkin puree (not pie filling)
- Safflower or Grapeseed Oil
- Cream cheese
- Incorporate all ingredients except oil and cream cheese into a large bowl using a whisk or mixer.
- Add a small amount of oil to a pan over medium heat.
- Pour the desired size of pancake into pan and cook thoroughly on both sides.
- Allow pancakes to cool completely and separately (I use parchment paper between pancakes while they are cooling so they don’t stick).
- Once cooled, add a layer of cream cheese to the pancake.
- Roll pancake cream cheese side in.
- Wrap roll with parchment paper or Press-n-Seal (I actually use both as I already have the parchment there and the Press-n-Seal keeps it for several days with no problems).
- Put in fridge and eat whenever!
Sorry, but there are no pictures of this recipe as we devoured them before I could snap any pictures. They were THAT delicious! This is what happens when I don’t have any eggs and really, really want pancakes.
- 2 cups Bisquick pancake mix (it’s vegan!)
- 1 cup applesauce (this is the egg replacement)
- 1 cup vanilla almond (soy works as well)
- 1 Tablespoon custard powder
- 2 Tablespoons raw honey (you can omit this entirely if you use sweetened applesauce or sugar)
- Safflower or Grapeseed oil
- Mix everything but your oil in a large bowl and whisk or beat with mixer till fully incorporated. After you finish whipping the batter you can fold in any fruit desired or wait until they are cooked and add to the top… or both!
- Add oil to your pan on medium heat and allow it to heat.
- Pour desired size pancake batter into pan and allow to fully cook.
- Repeat steps 2 and 3 till batter is finished.
I’m English. As in VERY English. I’m only the third generation of my family to be in America. My Grams played a very big influence in my early childhood so I was instilled with very English traditions despite being in America. When I started to cook, English food was at the top of my list of interests (yes, I’ll be adding a series of that shortly). I LOVE “eggs in a basket” for breakfast and so does Bre! She requests it often. For those of you who don’t know what that is, I’ve included the more traditional recipe below along with my two other variations in the following entries.
Eggs in a Basket
- In a frying pan, add about a tablespoon of butter or enough to coat the bottom of the pan.
- Take a shot glass, measuring cup or any small diameter cup that you can use to remove a circle from the middle of the bread.
- Add the bread (with a hole in it) to the butter.
- Lightly brown on one side, add a bit more butter and flip to brown slightly on the opposite side.
- Crack open an egg and drop it into the hole in the bread.
- Allow the bread/egg to cook to your liking. You can also flip the bread/egg to cook the yolk more thoroughly if you wish. I also toast the cut out centers.