Last updated January 2, 2015
This is a really easy breakfast with leftovers. It’s similar to a crustless quiche, but it has airy texture like a soufflé. And it’s finished off with a cheesy cracker crumble for added texture.
The beauty of this dish is that it can be made a limitless number of ways based on the leftovers you have on hand. Just use 1 ½ cups of any combination of leftovers you like, plus ½ cup of a complementing cheese. You could use all veggies or even go all meat.
Here are some combos that would taste great:
|1 cup salmon|
½ cup asparagus
½ cup Parmesan cheese
|1 cup ham|
¼ cup spinach
¼ cup mushrooms
½ cup Swiss cheese
|1 cup steak|
¼ cup jalapenos
¼ cup onions
½ cup pepperjack cheese
I had some leftover holiday ham and a fridge full of peppers, so New Year’s Day, I combined ham, red bell pepper, Anaheim pepper, tomatoes and Gruyère cheese. It was a hit.
The cracker crumble is also versatile. Just use whatever crackers you have on hand. I used a combo of Ritz and Club crackers, but Saltines, Triscuits or any other kind will work, too.
We finished it off with a few squirts of Sriracha for extra Zestuousness and served with a side of fruit.
- 1 cup (210 grams) milk
- 1/2 cup (65 grams) all-purpose flour
- 4 eggs
- 1/4 tsp. salt
- 1/2 tsp. Mrs. Dash Original Blend
- 1 cup (130 grams) leftover meat, chopped (ham, chicken, turkey, steak)
- 1/2 cup (70 grams) vegetables, chopped (onions, peppers, asparagus, tomatoes)
- 1/2 cup (40 grams) shredded cheese
- 2 tablespoons melted butter
- 1/3 cup (25 grams) crackers, crushed
- 1/4 cup (20 grams) shredded cheese
Preheat the oven to 425F degrees (220C)
In a large bowl, whisk together the milk and flour until smooth. Add the eggs and seasoning and continue to whisk until well blended.
Stir in the meat, vegetables and cheese.
In another bowl, mix together the melted butter, crushed crackers and remaining cheese.
Butter a pie pan (or spray with cooking spray). Pour the egg mixture into the pan. Then, evenly spread on the crushed crackers.
Place in a preheated 425F (220C)-degree oven for 25 minutes. The edges will brown and the center will be firm instead of wiggly when moved.
Slice and serve warm.