Calico Breakfast Bites Recipes

MINI QUICHE BREAKFAST BITES

Mini Quiche Breakfast Bites image

A bite-sized, portable breakfast favorite!

Provided by Mariekan

Categories Breakfast Quiche

Time 45m

Yield 36

Number Of Ingredients 10

Ingredients

cooking spray
8 large eggs
½ cup heavy cream
½ teaspoon dried dill weed
½ teaspoon hot mustard powder
salt and ground black pepper to taste
1 cup shredded Swiss cheese
1 cup cubed fully cooked ham
½ cup diced onion
1 tablespoon diced roasted red peppers

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray 36 mini muffin cups with cooking spray.
Whisk eggs and cream together in a bowl. Mix in dill, mustard powder, salt, and pepper. Gently mix in Swiss cheese, ham, onion, and diced peppers. Scoop 1 tablespoon batter into each prepared muffin cup.
Bake in the preheated oven until set in the middle and lightly browned, about 20 minutes. Cool for 5 minutes before serving.

Nutrition Facts : Calories 49.2 calories, Carbohydrate 0.6 g, Cholesterol 50.7 mg, Fat 3.9 g, Protein 3 g, SaturatedFat 1.9 g, Sodium 72.2 mg, Sugar 0.2 g

CALICO MUSSELS

Calico Mussels image

Terrific flavor and something different for a make-ahead party appetizer.

Provided by Margo Bock

Categories Appetizers and Snacks Seafood

Time P1DT50m

Yield 24

Number Of Ingredients 13

Ingredients

½ cup white wine
1 small onion, minced
1 lemon wedge
2 pounds mussels, cleaned and debearded
¼ cup olive oil
3 cloves garlic, minced
1 small carrot, shredded
½ red bell pepper, chopped
½ yellow bell pepper, chopped
¼ cup chopped fresh parsley
3 tablespoons red wine vinegar
¼ teaspoon ground black pepper
1 pinch salt

Steps:

Combine wine, onion, and lemon in a large skillet; add mussels. Bring mixture to a simmer and steam mussels until they break open, about 5 minutes. Transfer mussels to a bowl using a slotted spoon and continue simmering wine mixture until slightly reduced, about 5 more minutes.
Remove mussels from shells, reserving some shells for serving.
Heat olive oil in a skillet over medium-low heat; cook and stir garlic until fragrant, about 2 minutes. Stir reduced wine, carrot, red bell pepper, yellow bell pepper, parsley, vinegar, pepper, and salt into garlic; cook until heated through, 3 to 5 minutes.
Mix mussels and vegetable-wine mixture together in a bowl; marinate in refrigerator, about 24 hours. Serve by scooping a mussel and marinade into reserved half shells arranged on a platter.

Nutrition Facts : Calories 79.9 calories, Carbohydrate 3.5 g, Cholesterol 16.5 mg, Fat 3.6 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 0.6 g, Sodium 111.5 mg, Sugar 0.4 g

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