The unique thing about Friday's you can always be up for something different. Especially when the past week just reminds you of a re-run of your favorite television show, sometimes you don't mind watching, you just crave something more.
Then again the week just may be the looking glass into the future, things that are to come. What crazy events are ahead of us? Are we meeting new people?
Of course we never know what will be thrown in front of and you can come face to face with someone from your past, that may not be so nice. But I do digress, this week is over let us enjoy what is here.
As our journey into the breakfast world ends this week let's play with a party theme breakfast appetizers. Brunch is for weekend mornings, happy hour is a Friday thing. Let's see what new favorites we can come up with for your enjoyment so hang loose.
8 small tomatoes,
4 hard-boiled eggs, cooled and peeled
6 tbsp mayonnaise
Salt and pepper
1 tbsp parsley, chopped
- Slice the tops off the tomatoes, and just enough of their bases to remove the rounded ends so that they will sit squarely on the plate, keeping the tops. Remove the seeds and insides, either with a teaspoon or small, sharp knife.
- Mash the eggs with the mayonnaise, add salt, pepper and parsley. Stuff the tomatoes, firmly pressing the filling down. Replace the lids at an angle.
Mini Mushroom-&-Sausage Quiches
These are small quiches, minus the crust but offer a savory taste with turkey sausage and mushrooms. These are perfect for your party, brunch, or breakfast on the go. These can be made ahead of time and refrigerated for 3 days, or you may freeze them to up to a month.
8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
1 teaspoon extra-virgin olive oil
8 ounces mushrooms, sliced
1/4 cup sliced scallions
1/4 cup shredded Swiss cheese
1 teaspoon freshly ground pepper
3 egg whites
1 cup 1% milk
- Position rack in center of oven. preheat to 325 degrees F. Coat a nonstick muffin tin generously with cooking spray.
- Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper.
- Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
- Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.
1 oz Vodka
1/2 oz Triple Sec
(Fill to Top) Pineapple Juice