Bacon and Spinach Quiche

I've been missing Life Group lately since I have class every week on the night that everyone meets. As you all may know, everyone brings a food dish to share pot-luck style. Since I haven't been going, Ryan has been stopping at the grocery store on the way out and picking up whatever he can to bring over, which is fine but, in my opinion, nothing beats a home-cooked dish! So, when I got the email this week telling me that the food theme for group is "Bacon", I decided I just HAD to make something to send this time! Here's what I came up with!

Bacon & Spinach Quiche

Ingredients:

• 1 unbaked Pie Crust
• 1 cup Cheddar Cheese
• 1/2 cup Spinach, thawed and squeezed dry
• 4-6 pieces of Bacon
• 3 eggs
• 1 1/2 cups Milk
• 1/8 tsp. Pepper

Directions:

-Preheat oven to 350 degrees.
- Cook bacon. I cooked mine in a cast-iron skillet and it turned out awesome... but don't even get me started on that. Once cooked, let cool and crumble.

Why thank you chili's for giving us your handy dandy pot holder. The skin on our hands no longer burns off every time we try to use our cast iron skillet! Win! 

- While the bacon is cooking, line your pie plate with the pie crust, push down to release all air bubbles, and pierce all over with a fork.

- On the bottom of the pie, sprinkle cheese, spinach, and bacon.

-In a mixing bowl, beat eggs. Add milk and pepper and stir until combined. Pour egg mixture into the pie crust.

-Bake for 1 hour or until the center is not wobbly and an inserted knife comes out clean.

Life group- I hope you enjoy this tomorrow! Save me a slice!

*P.s.- I'd like to wish a very happy birthday to my Mother-in-Law, Susan! Wish we could celebrate with you!!

Blueberry Crumb Coffee Cake

I woke up the morning of my birthday with a desire to bake something fresh for breakfast! When I opened the fridge, a carton of blueberries was staring me right in the face and I just knew they needed to be folded into a homemade coffee cake!

Here's what you need: 

    For the Cake: 

• 2 cups Flour 
• 1 cup Sugar 
• 4 tsp. Baking Powder
• 1/8 tsp. Salt 
• 2 eggs
• 1/2 cup Vegetable Oil 
• 1/4 cup Milk 
• 1 tsp. Vanilla 
• 2 cups Fresh Blueberries 

    For the Crumb Topping: 

• 1/4 cup unsalted Butter, softened
• 1/2 cup Brown Sugar 
• 1/3 cup Flour
• 1/2 tsp. Cinnamon

Directions: 

Preheat the oven to 350 degrees. Lightly grease a bundt pan and set aside. 

In a mixing bowl, combine eggs, oil, milk, and vanilla and mix together. Slowly add in flour, sugar, baking powder, and salt. Carefully fold in blueberries and pour cake mix into bundt pan. 

Combine all of the crumb topping ingredients and sprinkle evenly over the cake batter. Bake for 55 minutes or until the cake is firm to the touch and a knife comes out clean when inserted into the center of the cake. Remove from bundt pan and serve.

By the time Stephanie and Ben woke up, the cake was just about fully-baked and ready to be enjoyed as a birthday morning breakfast treat!

*Every recipe I've posted can be found on my Recipe's page! 

Homemade Strawberry Muffins

T-minus 24 hours until I get to pick up my best friend from the airport. This girl is EXCITED!! So excited, in fact, that I decided to whip up a batch of homemade strawberry muffins for all of us to share during breakfast this weekend! (if they make it until tomorrow!!)

Here's what you need:

• 1 1/2 cups Strawberries, chopped 
• 3/4 cup Sugar
• 6 tbsp. Butter 
• 2 eggs
• 1 tsp. Vanilla
• 1 3/4 cups Flour
• 1/2 tsp. Baking Soda
• 1/2 tsp. Salt 
• 1 tsp. Cinnamon

Directions: 

Preheat oven to 375 degrees. 

Line a muffin tin with liners and/or spray with a cooking spray. (I do both so that the muffins don't stick to the liners!) Combine strawberries and 1/2 cup sugar in a bowl and let it sit together for at least 45 minutes. This allows the juices from the strawberries to combine with the sugar. YUM. 

In a stand mixer, beat together butter and 1/4 cup sugar until fluffy. Add in eggs and vanilla. In a separate bowl, mix together flour, baking soda, salt, and cinnamon. Slowly add dry ingredients to the stand mixer and beat until incorporated. Fold in strawberries, including the sugar liquid from the bowl. Spoon into muffin tin. (I had a little left over batter, so I spooned the rest into a 24-cup mini muffin tin as well- those only bake for about 10-12 minutes.)

Bake 20-22 minutes or until a toothpick inserted into the middle comes out clean. Enjoy! 

I can't wait to dig into these this weekend! Happy Friday, ya'll!