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Tis the season for good eatin’! And many times, preparing for the big holiday feast, we forget to treat ourselves to a yummy breakfast. And because we all have big dinner plans for the holidays, but don’t want to spend the day starving ourselves, we went searching for the perfect warm, but light breakfast option and found this–the bacon, broccoli and avocado quiche. Not only are the colors perfectly festive, but the flavors together will melt in your mouth. And you won’t ruin your big appetite for dinner! Score!

You’re welcome.

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8 strips of bacon, cooked and crumbled

3 green onion, thinly sliced

4 avocados (2 sliced, 2 diced)

4 Tbsp butter, divided

2 clove garlic minced

6 large eggs

2 1/2 cup half & half

1/4 cup grated Parmesan cheese

2 cups cheddar

1/2 tsp seasoned salt [to your taste]

1/2 tsp onion powder

1/4 tsp black pepper

1 1/2 cup steamed broccoli florets, chopped and cooled

1 1/4 cup biscuit mix [Bisquick]


Preheat the oven to 375°F and spritz a 9-inch deep dish non-stick pan with cooking spray. In a skillet, cook the sliced green onion with 2 Tbsp butter until softened, around 2 minutes. Add the diced garlic and cook for one minute longer. Remove from the heat.

In a medium-size mixing bowl, whisk together the eggs, half & half, grated Parmesan cheese, seasoned salt, onion powder, black pepper and remaining 2 Tbsp melted butter until combined. Add the sauteed vegetables, steamed broccoli, crumbled bacon, 2 cups shredded cheddar cheese and 1 1/4 cup biscuit mix. Stir until combined. Sprinkle in diced avocado.

Pour into the pan and bake for 40-45 minutes or until golden and the center is set when gently shaken.  Check the quiche at 40 minutes and lay a piece of aluminum foil on top if needed to prevent over-browning. Rest for 15 minutes. Top with sliced avocados. Serve. Yield: 8-10 pieces.


Thanks for the quiche recipe Melissa’s Southern Chicken!


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