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Category Archives: Breakfast
My mom is my inspiration for my cooking. She was always whipping us up tasty dinners and trying out new recipes. From her I learned the importance of eating a healthy, well balanced diet and always clipping coupons before heading to the store.
I never thought I was a fan of quiche, that was until I made Julia Child’s Quiche Lorraine. Mom made quiche growing up but it was never quite so buttery. She tries to keep things lower calorie, but I have learned with quiche you can’t try to cut calories. It’s just not the same. I did cheat on the crust with a premade and I still haven’t made Julia’s crust, but I have made a few other homemade crusts.
Since I first made Julia’s quiche back in November it has become a staple at our family brunches. For Mother’s Day I am made a big batch of blueberry muffins, instead of my now famous quiche.
- 1 pie crust, uncooked
- 4 thick slices bacon, cooked
- 3 eggs
- Salt and pepper
- Pinch of grated nutmeg
- ½ cup cream
- 1½ tablespoons butter, cut into ¼-inch pieces
- Preheat the oven to 375 degrees.
- Fit pie crust to pie pan and prick with fork multiple times. Bake 7-8 minutes until slightly golden. Let cool for 5 minutes.
- Crumble bacon into the crust.
- In a large, 2 cup, measuring cup whisk eggs with a pinch of salt and pepper. Add enough cream to bring the mixture up to 1¼ cups. Pour into pie crust.
- Scatter the butter on top and bake 30-35 minutes, until browned and bubbly.
Mother’s Day Brunch:
- Blueberry Coffee Cake from Peanut Butter and Peppers
- Cornbread Pancakes with Blackberries from The Wimpy Vegetarian
- Crepes from Hezzi-D’s Books and Cooks
- Hot N Sweet Mango Chutney from Sue’s Nutrition Buzz
- Lemon Glazed Raspberry Scones from Juanita’s Cocina
- Quiche Lorraine from Supper for a Steal
- Seafood Quiche from The Girl in the Little Red Kitchen
- Strawberry Rhubarb Compote from Noshing with the Nolands
- Sweet French Breakfast Crepes from Curious Cuisiniere
- Vidalia Onion Quiche from Comfy Cuisine
Mother’s Day Entrees:
- Cod with Stewed Tomatoes from Cindy’s Recipes and Writings
- Grilled Vegetable Sandwiches with Herbed Goat Cheesefrom Foxes Love Lemons
- Lemon Risotto from Healthy. Delicious.
- Lobster Ravioli with Shrimp Caper Sauce from Family Foodie
- Pork dumpling (Shumai) from The Urban Mrs.
Mother’s Day Sides:
- Spaetzle from Magnolia Days
Mother’s Day Desserts and Drinks:
- Caramel Apple Cinnamon Rolls from Gotta Get Baked
- Chocolate Kahlua Cream Pie from Ruffles & Truffles
- Espresso Brownies from What Smells So Good?
- Fresh Blackberry Elderflower Sorbet from Shockingly Delicious
- Fresh Fig and Walnut Pie from Vintage Kitchen
- Gluten Free Coconut Cake with Chocolate Ganache, Berries, and Fresh Whipped Cream fromNeighborfood
- Lavender Shortbread Cookies from girlichef
- Lemon Meringue Pie from Pies and Plots
- Lemon Petit Fours from Home Cooking Memories
- Lemon Sorbet in Prosecco from The Not So Cheesy Kitchen
- Milky Way Brownies from That Skinny Chick Can Bake
- Mini Coconut Pies from La Cocina de Leslie
- Mini Strawberry and Cheese Pies from Basic N Delicious
- Mom’s Apple Crisp from Cravings of a Lunatic
- Mom’s Texas Sheetcake from Daily Dish Recipes
- Raspberry and Hazlenut Friands from Happy Baking Days
- Semolina Balls (Suji Laddoo) from Soni’s Food
- Too-Good-to-Be-Lowfat Chocolate Eclair Icebox Dessert from The Weekend Gourmet
Don’t forget to join the #SundaySupper chat on Twitter today to celebrate Mother’s Day! We’ll tweet throughout the day and share our delicious recipes. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.
Do you have your ticket to the Food and Wine Conference yet? If not, there will be a special $100 discount available tonight only on the full conference pass if you participate in the #SundaySupper twitter chat from 7 to 8pm Eastern Time, and purchase your ticket during the chat. The discount code is: SundaySupper. We hope to see you there!
I have never been a big fan of omelettes (yes we are going with the European spelling because that’s what I prefer), but one night I went to bed dreaming of an omelette. When I woke up the next morning I just had to have one.
In the past I have always experienced, what I like to call, undercooked omelettes where the chef will only cook one side, add the ingredients and serve it. I flipped my omelette to cook both sides to combat this and for how simple the ingredients were. It was one of the best omelettes I’ve ever had.
I knew I had to dress it up somehow and that pico was just sitting there in a bowl begging to be used. A little Greek yogurt and pico on top and I was in omelette heaven.
Omelettes make great breakfasts, lunches, or dinners. When I find potatoes on sale I will roast a bunch up and flash freeze them, then store them in a ziploc bag in the freezer. When I want some homefries to go along with a breakfast dish I just take out however much I want and crisp them back up in the toaster oven. I know those Simply Potatoes premade bags are on sale a lot, but when fresh potatoes are on sale you can make your own for 1/4 of the price.
- 2 eggs
- Splash of milk
- Pinch of salt and pepper
- ⅓ cup shredded cheese
- Greek yogurt
- Pico de gallo
- Whisk eggs and a splash of milk with salt and pepper.
- Heat a skillet to medium high and coat with non stick cooking spray. Pour in eggs and cook until the top is almost set, about 2-3 minutes. Carefully flip, cook an additional 1 minute. Add cheese to one side and fold over.
- Top with a scoop of Greek yogurt and pico de gallo.
In February I pinned a four leaf clover quiche knowing I just had to give it a shot for St. Patrick’s Day. After some initial trouble finding aluminum pot pie pans (found them at the Dollar Tree, by the way) I got to work shaping my lucky clovers. While I was working trying to make the clover I had a bad feeling about how they would turn out. My quiches are never pretty to look at, why did I think I could make a four leaf clover quiche. This was beyond my skill level. But never the less I attempted to shape the pans, press the dough into them, fill and bake. Well when they came out of the oven they clearly weren’t very clover like. I decided to scrap the whole four leaf clover and just go with a spinach and cheddar quiche. If you are feeling up to it maybe your four leaf clover skills are better than mine. You can find the original recipe and instructions at Diamonds for Dessert.
I was never really a quiche fan, until I made Julia Childs’ Quiche Lorraine, that was a turning point in my life. My mom didn’t make quiche often, but when she did they were usually on the lower calorie side, meaning she didn’t use a ton of butter. Once I discovered that butter truly make or breaks a quiche. I decided that quiche and I were going to be good friends. In the past I have always use store bought crust, thinking I was saving myself a good amount of time. This is the first time I have ever made a homemade crust and it was so easy, that I now can’t figure out why I haven’t been making homemade crusts all along.
This was a simple and easy to make quiche using ingredients that are quite common in most kitchens. The cheese can be substituted for your favorite cheese. I’m already planning to make it for Easter with possibly smoked gouda.
Spinach and Cheddar Quiche for St Patrick’s Day Brunch | #SundaySupper
- 2 ½ cups flour
- 2 sticks of butter, chilled and diced
- 1 teaspoon salt + ¼ teaspoon
- Up to ½ cup ice water
- 3 eggs
- 3 oz cream cheese, at room temperature
- ⅓ cup half and half
- ½ cup grated cheddar
- ¼ cup grated parmesan
- 10oz frozen spinach, thawed and drained
- ½ cup diced green onion
- 1 clove of garlic, diced
- ¼ teaspoon pepper
- Begin by making the crust, mix the flour and 1 teaspoon of salt. Cut in butter with a pastry cutter until it resembles crumbs. Slowly add the ice water while mixing until the dough sticks together. Divide in two and wrap separately in plastic wrap. Refrigerate at least 1 hour.
- Preheat the oven to 425 degrees.
- In a large bowl beat the cream cheese until soft. Mix in eggs. Add the half and half, salt, and pepper. Mix well then add in the remaining ingredients spinach, cheeses, onions, and garlic.
- Shape the crust and fill with the mixture. Bake 20-25 minutes until golden.
Green and Spring Dishes Menu Includes:
- Baked Eggs with Shaved Asparagus and Proscuitto by The Girl In The Little Red Kitchen
- Shrimp and Leek Quiche by Gourmet Drizzles
- Spinach and Cheddar Quiche for St. Patrick’s Day Brunch by Supper For A Steal
- Asparagus and Spring Onion Frittatta by Country Girl in the Village
- Egg Bake with Spring Onions, Asparagus and Artichokes by The Wimpy Vegetarian
Apps, Bread, Salads, Soups and Dressings:
- Gluten Free Irish Soda Bread by The Meltaways
- Strawberry, Avocado, Spinach Salad with Strawberry Vinaigrette by Daily Dish Recipes
- Asparagus Gazpacho by The Not So Cheesy Kitchen
- Spinach Bacon Salad by In The Kitchen with Audrey
- Anchovy and Egg Salad by Pescetarian Journal
- Sweet and Sour Cabbage Soup by Fast Food to Fresh Food
- Asparagus Red Pepper Salad by No One Likes Crumbley Cookies
- White Asparagus & Salmon Spring Salad by Family Foodie
- Chicken-Strawberry Field Green Salad w/Strawberry Balsamic Dressing by The Weekend Gourmet
- Bacon & Egg Spring Salad by Daddy Knows Less
- Green Garbanzo Hummus by Soni’s Food
Main and Sides:
- Pea Shoot Risotto by Small Wallet, Big Appetite
- Creamy Meyer Lemon Pasta by Juanita’s Cocina
- Sweet Ginger Scallion Noodles by What Smells So Good?
- Asparagus Pesto w/Heirloom Fingerlings and Orecchiette by Webicurean
- Coddle for St. Patrick’s Day by Noshing With The Nolands
- Corned Beef Cabbage Rolls by Curious Cuisiniere
- Brown Butter Brussels Sprouts with Gruyère and Hazelnuts by Hip Foodie Mom
- Raw Cucumber Sandwich with Avocado and Spinach Sauce by Mama’s Blissful Bites
- Berry Tacos by Peanut Butter and Peppers
- Asparagus and Prosciutto Bundles by Diabetic Foodie
- Caramelized Grapes and Brie Whole Wheat Galette by Vintage Kitchen
- Pink Water Kimchi (Nabak Kimchi) by Kimchi Mom
- Key Lime Cheesecake by The Foodie Army Wife
- Irish Coffee Ice Cream with Caramel Whiskey Sauce by 30A Eats
- Coconut Raspberry Layer Cake by Gotta Get Baked
- Fresh Mango Berry Mousse With Coconut Cream by Sue’s Nutrition Buzz
- Chocolate Mint Brownies by Hezzi-D’s Books and Cooks
- Strawberry Sorbet by Magnolia Days
- Cadbury Creme Egg Pull-Apart Sweet Rolls by Chocolate Moosey
- Strawberry Cheesecake Parfaits by That Skinny Chick Can Bake
- Meyer Lemon Ice Cream Sandwiches by Cravings of a Lunatic
- Lemon Roll Cake by The Ninja Baker
- Blueberry Cheesecake Ice Cream by Kudos Kitchen by Renee
- Candied Flowers by Cindy’s Recipes and Writings
- Lemon Citrus Cookies by Mom’s Test Kitchen
- Mini Fruit Tarts by Big Bear’s Wife
- Faux Fried Ice Cream by Neighborfood
- Watergate Salad by Cupcakes and Pearls Blog
- Good-for-You Strawberry Tiramisu Cheesecake Cups by Cupcakes & Kale Chips
- Guinness Beer Milkshake by The Urban Mrs
- Wines to Pair with Springtime #SundaySupper Dishes by ENOFYLZ Wine Blog
Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about our favorite Springtime recipes!
Every once in a while I like to switch it up and make breakfast for dinner. Breakfast is usually a cheap and easy meal, but also pretty nutritious. You can customize these burritos for different palates and leave out the peppers and onions for picky eaters. I like to “sneak” the peppers and onion in there for a little health boost. Mushrooms or chopped tomatoes would also make for a nice addition. Prefer sausage to bacon? That works perfectly too. But whatever you do don’t forget the dash of hot sauce.
These burritos are quick to make and surprisingly filling. You can fry up a quick batch of hash browns and serve with a side of delicious seasonal fruit.
I have seen it posted around, but have not tried yet. You can make extra burritos, wrap in wax paper or foil and freeze. You then have an easy breakfast that just needs a quick zap in the microwave.
Recipe type: Breakfast
- 4 flour tortillas (10”)
- 4 strips bacon
- 6 eggs
- ¼ cup milk
- ½ cup Birdseye frozen peppers and onions
- Salt & Pepper
- 1 cup shredded cheese
- In a large skillet begin by cooking bacon over medium heat until crispy, about 7-10 minutes turning half way through.
- Set bacon on a paper towel to dry. Drain bacon grease from skillet. In a bowl whisk together eggs and milk.
- With skillet back over medium heat cook peppers and onions until soft. Add eggs, and a dash of salt and pepper. Scramble until eggs are set.
- Divide eggs evenly among the four tortillas, top with ¼ cup shredded cheese, and 1 slice of crumbled bacon.
- Wrap up and enjoy your burrito.
We are big fans of easy, cheesy casseroles in this house and love anything with a kick. When I came across this chili relleno casserole I knew I had to give it a shot. The funny thing is I went out to a Mexican restaurant with a few girlfriends the day before making this. When picking out my entrée I was excited to order chili rellenos because I don’t often get them. It wasn’t until after my food was at the table I remembered I was making this casserole the next day. Hey, I’m not one to complain about a little spice two days in a row.
I guess looking at the ingredients should have been a tip, but I was reminded nothing of a chili relleno as I took my first bite. Not to say it wasn’t good, the casserole was still delicious, but don’t expect a chili relleno (at least any that I have had). The husband and I both agreed that this would be a great spicy brunch casserole. It was much more like an egg casserole with a kick. But breakfast, lunch, or dinner we always enjoy a good egg casserole. I suggest serving the casserole with tortilla chips or corn tortillas.
Chili Relleno Casserole
Adapted from Food.com
- 2 cups grated cheese (Mexican or cheddar)
- 3 eggs
- 1 ½ cups milk
- ½ cup flour
- 2-3 poblano peppers, seeded removed and sliced
- Pinch of salt and pepper
- Tortilla chips, for serving
1. Preheat oven to 350 degrees. Spray a 9×13 baking pan with non stick cooking spray.
2. Mix the milk, eggs, salt, pepper, and flour in a large bowl.
3. In the baking pan layer ½ of the peppers, ½ of the milk mixture, and ½ of the cheese and repeat.
4. Bake for 45-50 minutes and allow to cool for 10 minutes.