Crustless Quiche is made with eggs, cream, fresh spinach, crispy bacon, and green onions. It’s loaded with flavor, perfect for an easy weeknight dinner or breakfast! You won’t even miss the crust 😉

If you love eggs for breakfast, you might also like these Mini Quiche recipe, this Easy Puff Pastry Ham and Cheese Quiche, or this Breakfast Pizza!

If you know me, you’ll know that breakfast is my favorite meal of the day, whether we’re serving it at breakfast, lunch, or dinner!

Crustless Quiche is an easy meal that is just as perfect for a weeknight breakfast as it is for an easy dinner.

This easy quiche recipe is so versatile, you can easily adapt it to include your favorite meats, cheeses, and veggies. 

It’s a great way to use up leftover veggies, it’s low carb, and it’s freezer friendly too!

This recipe is all of my favorite things in one healthy package.

For more delicious healthy breakfast recipes, check out Our Favorite Breakfast Burritos, my Healthy Strawberry Smoothie recipe, and these Whole Wheat Pancakes!

Ingredients Needed:

• Eggs: use fresh, large eggs for the base of this quiche.
• Half and half: adds a creamy richness to the eggs, making a custard-like texture for the dish.
• Salt & Black Pepper: salt enhances the flavors of all other ingredients, while freshly ground black pepper is preferable for its robust taste to add a slight heat and depth of flavor to the quiche.
• Spinach: It brings a fresh and slightly earthy taste, along with a lovely color. Frozen spinach, thoroughly drained of excess moisture, can be a convenient substitute.
• Cheese: Adds a creamy, tangy flavor. Feel free to experiment with other cheeses like Swiss, gruyere, or even a bit of feta for a different flavor profile.
• Bacon: adds a smoky, savory depth. For a lighter option, turkey bacon or even Canadian bacon can be used.
• Green Onions: to add a slightly sweet but tangy pop of flavor. Spring onions or chives could also work well as substitutes.

How To Make Crustless Quiche

This recipe is so easy to make, with only 5 minutes of prep time! Full instructions are included in the recipe card below.

• Make egg mixture: Whisk together eggs, milk, salt, and pepper in a large bowl.
• Add other ingredients: Stir in spinach, cheese, bacon, and green onion.
• Pour mixture into pan: Pour into the prepared pie plate.
• Store or bake and serve: Store the quiche for later, or bake it until set, then slice and serve.

How To Make Crustless Mini Quiche

You can use this recipe to make Crustless Mini Quiche by greasing a muffin pan and dividing the egg mixture between the cups.

You will bake at the same temperature but reduce the cook time to 20-25 minutes.

Check out my Mini Quiche Recipe to see how to make them with a crust as well!

How do I store Crustless Quiche?

Leftover quiche will keep well in the refrigerator for up to 5 days after being freshly made. Once it has cooled to room temperature, store it in an airtight container, or wrap it with aluminum foil or plastic wrap to keep it fresh.

Can I freeze Crustless Quiche?

Quiche always freezes well! Simply wrap tightly or place individual slices in an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or a 350-degree F oven.

Tips and Notes

• Make it ahead. Pouring the quiche mixture into your greased pan and refrigerate the unbaked quiche, ready to bake the next day. I rarely do this, though, because the leftovers are just as good as they are fresh! Cooked eggs will reheat perfectly, so leftovers make a great weeknight breakfast. You can also cook and freeze this Crustless Quiche to enjoy at a later date. Simply thaw overnight in the refrigerator, then reheat in a 350-degree oven until warmed, or slice and microwave individual pieces.
• Fresh ingredients. Be sure to use the freshest ingredients possible, and especially make sure your eggs are fresh for the best end result in texture and flavor!

Crustless Quiche Variations

• Make it dairy-free. Swap the milk for non-dairy milk and cheese (or simply omit the cheese).
• Make it vegetarian. Skip the bacon and add in extra veggies if you desire.
• Swap the meat. Instead of bacon, try cooked turkey bacon, breakfast sausage, diced ham, or whatever you have in the fridge.
• Swap the veggies. Try sauteed mushrooms, red onion, cherry tomatoes, roasted bell peppers, shredded carrots, or whatever you’ve got lying around!
• Swap the cheese. Use Swiss cheese, gruyere, mozzarella, or a combination of cheeses to add a new flavor profile. Goat cheese or feta can also be great for a tangier taste. Mozzarella, Parmesan, or Jalapeno Monterey Jack for a flavorful twist!
• Make Crustless Quiche Lorraine. Check out my traditional Quiche Lorraine recipe to use the quiche filling with this recipe to make a crustless version.
• Make Crustless Ham Quiche. Use my Easy Ham Quiche Recipe with this recipe to make a crustless variation.

Serving Suggestions

A crisp green salad is the perfect addition to this healthy crustless quiche recipe, or try my Easy Broccoli Salad for extra nutrients here!

You can also serve your homemade quiche with Breakfast Potatoes or Air Fryer Hashbrown Patties for some tasty carbs to keep you going.

If you’re serving the quiche for breakfast or brunch, consider accompanying it with this Creamy Fruit Salad recipe for a sweet contrast.

A refreshing drink will always go down a treat too. Check out my 30+ Healthy Smoothie Recipes for some delicious ideas that I know will be a huge hit!

More Easy Savory Breakfast Recipes to Try

Breakfast

Crustless Quiche – 6 ingredients!

Breakfast

Mini Quiche recipe

Quick Breads

Cheddar Bay Biscuits

Breakfast

Breakfast Taco Bites

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Crustless Quiche

Crustless Quiche is made with eggs, cream, fresh spinach, crispy bacon, and green onions. It's loaded with flavor, perfect for an easy weeknight dinner or breakfast! You won't even miss the crust.

Course Breakfast, Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 8 slices

Calories 155cal

Author Ashley Fehr

Ingredients

• 8 large eggs
• ¾ cup half and half
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup chopped fresh spinach
• 1 cup shredded cheddar cheese
• 3-4 slices bacon cooked and crumbled
• 1 green onion sliced

US Customary – Metric

Instructions

• Preheat oven to 350 degrees and grease a 9" pie plate.
• In a large liquid measuring cup or mixing bowl, whisk together eggs, milk, salt and pepper.
• Stir in spinach, cheese, bacon and green onion.
• Pour into prepared pie plate and bake for 35-45 minutes, until set through the centre.
• Slice and serve.

Notes

Ingredients and Substitutions:

• Cream: you can use low-fat milk instead of cream for a lighter quiche, or heavy cream for a richer quiche.
• Add-ins: the vegetables, cheese, meat, and seasonings are all very customizable with this recipe. You can use ham instead of bacon or make it meatless. You can add sauteed peppers and mushrooms instead of spinach. You can choose any cheese you like! Feel free to get creative. 

Make Ahead & Storage:

• Make Ahead: This recipe is perfect for making ahead and storing in the fridge! You can refrigerate for up to 5 days, and slices of this quiche make a great breakfast sandwich filling. You can reheat in the microwave or cover and reheat at 300 degrees F in the oven.
• Store: Leftover quiche will keep well in the refrigerator for up to 5 days after being freshly made. Store it in an airtight container, or wrap it with aluminum foil or plastic wrap to keep it fresh.
• Freezer: Quiche always freezes well! Simply wrap tightly or place slices in an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or the oven.

Nutrition

Serving: 1slice | Calories: 155cal | Carbohydrates: 2g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 184mg | Sodium: 346mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 768IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 1mg

The post Crustless Quiche – 6 ingredients! appeared first on The Recipe Rebel.

For more amazing Asian-inspired dishes, try my Sweet and Sour Chicken recipe, Slow Cooker Mongolian Beef, One Pot Chicken Chow Mein recipe, Sweet and Sour Pork, Chicken Lettuce Wraps, and this Vegetable Lo Mein!

This Ramen Noodle Soup is so easy to make, but it’s packed with delicious Asian-inspired flavors that will blow your taste buds away!

Imagine diving into a bowl of steaming hot ramen, with rich and comforting flavors, aromatic spices, and savory broth – in just 30 minutes.

It’s quick and simple to make, perfect for any occasion from cozy date-nights to busy weeknight dinners or special occasions!

The star players in this delightful dish are chicken breasts, low-sodium chicken broth, instant ramen, and a medley of fresh vegetables.

Ingredients Needed:

• Oil: I tend to use canola oil to sauté veggies, but you can use other kinds of cooking oil if you prefer.
• Vegetables: carrots add a slight sweetness and crunch to the dish, while red bell pepper brings a mild, sweet flavor and vibrant color to the ramen.
• Garlic & Ginger: fresh garlic cloves will add a depth of savory flavor to the dish, while freshly minced ginger adds a warm, spiced flavor that is irresistible.
• Red Chili Flakes: to bring a bit of heat to the dish. Adjust the amount to your personal preference.
• Chicken Broth: a flavorful broth that serves as the base of your ramen soup. I prefer to start with low sodium broth and add salt, but you can start with a pre-seasoned broth and adjust the added salt as necessary.
• Chicken: I use chicken breast meat here, but you can use other kinds of meat for a different flavor. If you have leftover Shredded Chicken, Instant Pot Shredded Chicken or Crockpot Shredded Chicken — even better!
• Green Onions: they add a fresh, sharp flavor that contrasts well with the rich broth.
• Salt: to season and enhance the overall flavor of the dish.
• Noodles: use instant ramen noodles, as they cook quickly and are great for absorbing all the delicious flavors. You don’t need the flavor packet for this recipe.
• Soy Sauce: adds umami flavor and depth to the dish without making it too salty.
• Chili Crunch: for an extra kick of heat and texture.

How to Make Easy Homemade Chicken Ramen Soup

This recipe is quick and easy to make, it’s ready in just 30 minutes! Full instructions are included in the recipe card below.

1. Sauté: Sauté the carrot, bell pepper, garlic, ginger, and chili flakes in oil until slightly softened.
2. Add other ingredients and cook: Add the broth, chicken breasts, onion whites, and salt. Cook until the chicken is cooked through.

3. Shred chicken: Remove the chicken to a cutting board and shred it.
4. Add chicken and noodles: Add the chicken back to the pot with the ramen, and cook. Stir in onion greens, soy sauce, and chili crunch. Serve hot.

How do I store Ramen Noodle Soup?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to store the broth and noodles separately if possible, to prevent the noodles from becoming too soft. Simply reheat the broth, and add the noodles just before serving.

Can I freeze Ramen Noodle Soup?

If you have a larger batch, you can freeze the broth and chicken for up to 3 months. I’d recommend cooking fresh noodles when you’re ready to enjoy your ramen again. Thaw the broth in the refrigerator overnight and reheat it on the stove, or in the microwave, for the best results.

Easy Ramen Noodle Soup Variations

• Make a vegetarian ramen noodle soup. Use vegetable broth and replace the chicken with tofu, or even add more vegetables like baby bok choy or sliced mushrooms for a vegetarian version.
• Turn up the heat. There are several ways to add more heat to this dish. Use chili oil to sauté the veggies, or add some chili oil on top of the dish at the end. Add some red pepper flakes, some diced chilis, or your favorite hot sauce to this dish for more spice.
• No ramen? Swap it out for spaghetti or spaghettini.

Serving Suggestions

For a complete Asian-inspired meal, top your flavorful soup with sesame seeds and pair it with sides like steamed edamame, gyoza (dumplings), a simple cucumber salad, or a soft boiled egg.

Ramen Noodle Soup is best served in large bowls to give you ample space to arrange your toppings beautifully.

You can even try some Air Fryer Broccoli or Air Fryer Green Beans on the side for more color and nutrients.

More Delicious Recipes with Noodles

Dinner

Instant Pot Swedish Meatballs and Noodles

Dinner

Slow Cooker Creamy Chicken Noodle Soup

Dinner

Crockpot Chicken and Noodles recipe

Dinner

Crock Pot Beef and Noodles

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Ramen Noodle Soup

Ramen Noodle Soup is made with instant ramen noodles and tender shredded chicken cooked in chicken broth, seasoned with fresh garlic, ginger, and chili flakes! It's packed with a ton of flavor that will have you coming back for more.

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 340cal

Author Ashley Fehr

Ingredients

• 1 teaspoon oil
• 1 cup carrot matchsticks (or finely sliced or shredded carrot)
• ½ red bell pepper (finely sliced)
• 4 cloves garlic (finely chopped)
• 2 teaspoons minced ginger
• ⅛ teaspoon red chili flakes
• 6 cups low sodium chicken broth
• 2 boneless skinless chicken breasts (about 1 lb)
• 1 green onion (whites and greens separated)
• ½ teaspoon salt
• 2 packages instant ramen (seasoning packet removed) 55 grams or 2 oz each.
• 1 teaspoon low sodium soy sauce
• chili crunch (optional)

US Customary – Metric

Instructions

• In a large pot, add oil and heat over medium-high heat.
• Add carrot, bell pepper, garlic, ginger, and chili flakes and cook until slightly softened (about 3 minutes), stirring often.
• Add broth, chicken breasts, onion whites (keep out the greens) and salt. Bring to a simmer, cover, and reduce heat to medium-low. Cook about 10-15 minutes, until chicken is cooked through.
• Remove chicken to a cutting board and shred.
• Add chicken back to the pot with the ramen (you can break it into smaller pieces for shorter noodles). Cook 3 minutes or until noodles are al dente.
• Stir in onion greens, soy sauce and chili crunch if desired (you can also add a sprinkle of red chili flakes for additional heat). Serve.

Video

Notes

Ingredients and Substitutions:

• Vegetables: feel free to add your favorite veggies or swap these out for ones you have on hand. There are lots of vegetables that would work in here! Shiitake mushrooms, zucchini, snap peas, bok choy, sliced cabbage, and more would all be perfect here.
• Chicken broth: I choose low-sodium broth so that I can control the sodium. If you have salted broth, you may want to omit the salt and add it before serving. You can also choose vegetable broth and omit the chicken for a vegetarian meal.
• Chicken breasts: chicken breasts are lean and stay perfectly juicy when simmered in this soup, but you can also choose boneless, skinless chicken thighs if that is what you enjoy. You can also omit the chicken and add additional veggies.
• Put an egg on it: A lot of people enjoy their ramen noodle soup with a soft-boiled egg on top. I confess I am not one of those people, but you are more than welcome to add one if you prefer!

Storage

• Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to store the broth and noodles separately if possible, to prevent the noodles from becoming too soft. Simply reheat the broth, and add the noodles just before serving.
• Freeze: If you have a larger batch, you can freeze the broth and chicken for up to 3 months. I’d recommend cooking fresh noodles when you’re ready to enjoy your ramen again. Thaw the broth in the refrigerator overnight and reheat it on the stove, or in the microwave, for the best results.

Nutrition

Serving: 466grams | Calories: 340cal | Carbohydrates: 37g | Protein: 24g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 1398mg | Potassium: 760mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5882IU | Vitamin C: 23mg | Calcium: 50mg | Iron: 3mg

The post Ramen Noodle Soup appeared first on The Recipe Rebel.

Loaded Mashed Potatoes are made with butter, milk, and tangy sour cream and flavored with garlic, crispy bacon, and fresh green onions to make the perfect Thanksgiving side dish!

There is just something about a plate full of creamy mashed potatoes at a holiday dinner (okay, at any dinner). They are delicious on their own, topped with gravy, or mixed in with your veggies or turkey.

These loaded mashed potatoes are extra special and need no other accompaniments. They will take your mashed potato side dish to the next level, and they’re perfect for any occasion!

Perfect for your holiday dinner table, but they’re easy and quick enough to make, you can serve them with a Sunday roast dinner or a weeknight meal.

If you’re a potato lover like myself, check out these Garlic Herb Instant Pot Potatoes, Roasted Red Potatoes, Cheesy Make Ahead Mashed Potatoes, Instant Pot Baked Potatoes Recipe, 

Try my Instant Pot Mashed Potatoes or Slow Cooker Mashed Potatoes to make the potato base, if you need to keep your stovetop free for other dishes, and load them up once they’re done!

Ingredients Needed:

• Potatoes: Russet potatoes will yield a lighter, fluffier mash, and Yukon Gold potatoes will give a denser, more rich texture. Choose whichever you prefer!
• Seasonings: we’re using salt, pepper, and a little garlic powder to add flavor here.
• Bacon: choose your favorite kind of bacon for this recipe. If you’re using thin or regular cut bacon, you may want to use more than 4 slices.
• Milk: I use whole milk to add moisture and creaminess. You could also use half-and-half.
• Sour Cream: adds a bit of tanginess and helps achieve that creamy texture.
• Butter: salted butter enhances the richness of the taste and texture.
• Cheese: I love using cheddar cheese for its sharpness, but you can use your favorite kind.
• Onions: chopped fresh green onions will add a burst of flavor to these potatoes.

How to Make the Best Loaded Mashed Potatoes

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

1. Prepare potatoes: Peel and cut the potatoes, then boil them in a large pot with water and salt until tender.
2. Cook bacon: While the potatoes are boiling, chop the bacon and cook it until crisp. Remove bacon from the pan and reserve the fat.

3. Add dairy ingredients: Add the half and half, sour cream, butter, and garlic powder to the potatoes.
4. Mash potatoes: Drain the potatoes and mash them until creamy and smooth, with no lumps.

5. Load the potatoes: Add in the crispy bacon, cheese, and green onions.
6. Stir, garnish, and serve: Stir in the bacon, cheese, and green onions, then garnish with extra flavorings before serving.

Loaded Mashed Potatoes Recipe FAQs

Tips and Notes

• Add-ins. You can add almost anything to your loaded mashed potatoes to make it an even more filling side dish, or to pair it well with your main dish. Try adding some sautéed mushrooms, caramelized onions, chopped roasted peppers, or even ham chunks instead of bacon!
• Start with cold water. Starting the potatoes in cold water ensures they cook evenly.
• Don’t over-cook. Overdone potatoes can become dry and gluey. The potatoes are done when they can be easily pierced with a knife.
• Potato masher. A potato masher will work well to mash your potatoes. If you want them to be extra creamy, you can use a hand mixer to whip them before loading them up.

Loaded Mashed Potato Recipe Variations

• Use other cheeses. Any kind of melty cheese will work well here. You could try Monterey Jack, Pepper Jack, or Mozzarella cheese for a different flavor.
• Use salted butter. I use salted butter, but if you only have unsalted butter on hand, then add a dash of salt to the potato mixture.
• Fresh garlic. You can use minced garlic cloves if you prefer for this recipe, but I find that garlic powder packs a bit more of a punchy flavor.
• Garnishes. Chopped fresh chives, chopped cilantro, and scallions can be used instead of fresh green onions if you prefer.

Serving Suggestions

These Mashed Potatoes are perfect for holidays or special occasions next to Roasted Green Beans, Homemade Creamed Corn, Honey Glazed Carrots, my Homemade Stuffing Recipe, or any of your favorite holiday side dishes!

They’re also easy enough to make for a normal weeknight meal! Try them with my Baked Chicken Thighs, Air Fryer Meatloaf, or these Instant Pot Pork Chops with Gravy.

More Delicious Side Dish Recipes to Try

Dinner

Garlic Parmesan Orzo Pasta recipe

Appetizers

Chicken Bacon Alfredo Potato Skins

Side Dishes

Loaded Mashed Potatoes

Side Dishes

Crockpot Stuffing

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Loaded Mashed Potatoes

Loaded Mashed Potatoes are made with yummy butter, smooth milk, and tangy sour cream, flavored with aromatic garlic, crispy bacon, and fresh green onions to make the perfect side dish for your Thanksgiving table!

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 386cal

Author Ashley Fehr

Ingredients

• 2 lbs russet or Yukon gold potatoes
• 1 teaspoon salt
• 4 slices thick cut bacon
• ½ cup half and half or whole milk
• ½ cup sour cream
• ¼ cup salted butter
• ½ teaspoon garlic powder
• salt and pepper
• 1 cup shredded cheddar cheese
• 2 green onions (chopped)

US Customary – Metric

Instructions

• Peel potatoes and cut into ½” – ¾” cubes. Place potatoes in a large pot and fill with cold water just to cover. Stir in 1 teaspoon of salt.
• Bring to a boil over medium-high heat, then reduce heat to medium and simmer until potatoes are tender, about 10–13 minutes (they should easily be pierced with a sharp knife).
• Meanwhile, chop the bacon and cook it in a medium skillet until crisp. Remove the bacon from the pan and reserve the fat.
• Drain potatoes and, mash with half and half, sour cream, butter, and garlic powder. Add additional milk or sour cream if needed to achieve a smooth texture. Taste and add salt and pepper as needed.
• Stir in crispy bacon, cheese, and green onions before serving.

Notes

Ingredients and Substitutions:

• Potatoes: russet potatoes are commonly chosen for mashed potatoes because they become super fluffy, but any potato will work here. If you choose a potato (i.e., red potatoes or Yukon Golds) with smooth skin, you can even boil and mash the potatoes with the skins on.
• Half and Half: I like to use half and half or whole milk over heavy cream because I find heavier cream makes the potatoes too thick. Feel free to adjust the amount of cream added to suit your preferences.
• Sour cream: sour cream gives a nice tangy flavor to these mashed potatoes. Feel free to choose any percentage and adjust it as needed to suit your tastes.
• Cheese: I’ve used cheddar cheese, but you can use any cheese you like! I recommend shredding your own cheese, as pre-shredded cheese will not melt as well.

Storage & Make Ahead

• Make Ahead: You can make these potatoes in advance and spread into a greased 9×13″ baking dish. Cover and refrigerate up to 4 days. To heat, simply bake (covered) at 350 degrees for 20 minutes or until heated through.
• Store: Store leftover mashed potatoes in an airtight container in the fridge for 3-5 days. To reheat, warm in the microwave or on low on the stove with a splash of milk to thin.

Nutrition

Calories: 386cal | Carbohydrates: 30g | Protein: 12g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 749mg | Potassium: 757mg | Fiber: 2g | Sugar: 3g | Vitamin A: 516IU | Vitamin C: 10mg | Calcium: 146mg | Iron: 2mg

The post Loaded Mashed Potatoes appeared first on The Recipe Rebel.

Twice Baked Potatoes have deliciously crispy potato skins on the outside, with soft potato, crispy bacon bits, melty cheese, and fragrant onion in a creamy filling on the inside. Topped with even more cheese, these potatoes are the perfect side dish for your holiday meal!

If you’re a fan of my classic Baked Potato Recipe and my Chicken Bacon Alfredo Potato Skins then you’ll love these easy Twice Baked Potatoes!

With a perfectly crisp exterior, these potatoes are filled with our favorite toppings for baked potatoes.

You can change the fillings as you wish, and you can adjust the seasonings to better complement your main dish, too.

They’re the ultimate comfort food for snacking on Game Day, and are a great side dish to just about any meal, including a holiday spread.

Twice-Baked Potatoes are a family favorite for the holidays because they’re easy to prep ahead and bake just before serving.

For more amazing twice-baked potato recipes, check out my Broccoli Cheddar Twice Baked Potatoes, Twice Baked Potato Casserole with Ham, Mini Twice Baked Potatoes, and my Twice-Baked Potato Pie with BBQ Meatloaf Crust!

Ingredients Needed:

• Potatoes: I love using russet potatoes, but you can use other kinds of potatoes if you prefer. Russet potatoes get a super crispy skin that we love!
• Oil: use canola oil or olive oil to coat the potatoes before they bake.
• Seasoning: use a combination of salt, black pepper, and garlic powder to add flavor to these potatoes.
• Bacon: we prefer thick-cut bacon but any kind of bacon works great here!
• Cheese: I love using cheddar cheese for these potatoes. You can use Mozzarella cheese, Colby cheese, Swiss cheese, or even a Mexican cheese mix for a different flavor.
• Sour Cream Adds a creamy texture and tangy flavor to the potato filling and helps bind the other ingredients together.
• Milk: Full-fat milk will give you the best flavor here. You can use any kind of milk to thin out the filling to make it creamy and easy to mash.
• Onion: freshly sliced onion packs a powerful savory flavor into the filling.

How to Make the Best Twice Baked Potatoes

This recipe is super easy to make on the day, or you can prep it in advance! Full instructions are included in the recipe card below.

1. Prepare and bake potatoes: Rub each potato with oil and sprinkle with salt. Pierce the center of each potato with a sharp knife and place them on a baking sheet. Bake until tender.
2. Slice potatoes: Allow potatoes to cool, then cut them in half lengthwise. Scoop out the centers, leaving the skin intact.

3. Combine filling ingredients: Place the potato flesh in a medium bowl, with the cooked bacon, 1 cup of cheese, sour cream, milk, green onion, salt, pepper, and garlic powder.
4. Fill potato skins: Mix the filling together, then taste and adjust seasonings. Then, fill the potato shells with the mashed potato mixture, sprinkle with the remaining cheese, and bake again.

Twice-Baked Potatoes FAQs

Tips and Notes

• Baking sheet. You can use an unlined baking sheet if you wish, or you can line it with parchment paper. A casserole dish will also work just as well.
• Potato masher. Use a potato masher to mash and mix the potato and fillings if you prefer, but I’ve found a fork will work well too, especially if your potato is well-cooked.
• Aluminum foil. If you prefer your potato skins a bit less crispy, you can wrap the potatoes in aluminum foil before baking them the first time. 

Twice-Baked Potatoes Recipe Variations

• Add a garnish. Serve your potatoes with freshly chopped green onions on top, or some fresh herbs like cilantro, rosemary, or sage for an extra burst of flavor.
• Spice it up. Add some red pepper flakes or cayenne pepper to the potato mixture for a bit of a kick to these yummy bites!
• Add some veggies. You can really make these potatoes your own by adding in some veggies like bell peppers, chopped mushrooms, or sweet corn.

Serving Suggestions

​We love these twice-baked potatoes on our holiday table, but to make it a complete meal, we add some other delicious side dishes too! 

Try my Green Beans with Bacon, Maple Bacon Baked Beans, Broccoli Casserole, Roasted Carrots, this Homemade Stuffing Recipe, or Cheesy Baked Asparagus.

More Delicious Potato Recipes To Try

Dinner

Chicken Pot Pie Soup

Appetizers

Chicken Bacon Alfredo Potato Skins

Beef

Sheet Pan Mini Meatloaf and Roasted Potatoes

Dinner

Crockpot Zuppa Toscana

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Twice Baked Potatoes

Twice Baked Potatoes have deliciously crispy potato skins on the outside, with soft potato, crispy bacon bits, melty cheese, and fragrant onion in a creamy filling inside. Topped with even more cheese, these potatoes are the perfect side dish for your holiday meal!

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 8 servings

Calories 254cal

Author Ashley Fehr

Ingredients

• 4 small-medium russet potatoes
• canola oil
• salt
• 4 slices thick cut bacon
• 1 ¼ cup cheddar cheese (divided)
• ⅓ cup sour cream
• ¼ cup milk
• 1 green onion sliced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon garlic powder

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F. Wash and scrub potatoes until clean. Dry with a clean, lint-free towel.
• Rub each potato all over with oil and sprinkle with salt. Pierce the center of each potato with a sharp knife and place them on a baking sheet.
• Bake for 50–60 minutes, or until tender.
• Meanwhile, chop and cook the bacon in a medium skillet until crispy. Remove from the pan and allow to drain on a paper towel.
• Remove from the oven (turn the oven off for now), and allow to cool for 10–20 minutes until they are cool enough to handle.
• Cut in half lengthwise and scoop out the centers, leaving the skin intact. Repeat until all are done.
• If you are baking immediately, this is a good time to turn the oven back on. You can also prep, cover, and refrigerate up to 3 days before baking.
• Place the potato flesh in a medium bowl. Mash with cooked bacon, 1 cup of cheese, sour cream, milk, green onion, salt, pepper, and garlic powder.
• Taste and adjust seasonings as desired before filling the potato shells with the mashed potato mixture. Sprinkle with the remaining cheese.
• Bake at 400 degrees for 15 minutes or until hot and golden.

Video

Notes

Ingredients and Substitutions:

• Potatoes: russet potatoes are preferred for baked potatoes because their skin gets ultra crispy while the interior stays fluffy. You can also try with any other type of potato, but results may vary.
• Bacon: you can omit the bacon for a vegetarian option. You can also reserve the bacon fat and mash into the potatoes for a rich and decadent bacon flavor.
• Cheese: you can use any kind of cheese here! Feel free to experiment and don’t be afraid to add more or less according to your tastes.

Prep ahead instructions:

To make ahead, simply prepare up to the point of the second bake. Cover and refrigerate for up to 3 days before baking again. 

Storage

• Store: Leftover twice-baked potatoes can be stored in an airtight container or covered in plastic wrap in the refrigerator for 2-3 days. Allow them to cool to room temperature before putting them in the fridge, and reheat in the oven or microwave until heated through.

 

Nutrition

Calories: 254cal | Carbohydrates: 21g | Protein: 9g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 36mg | Sodium: 391mg | Potassium: 523mg | Fiber: 1g | Sugar: 1g | Vitamin A: 274IU | Vitamin C: 6mg | Calcium: 160mg | Iron: 1mg

The post Twice Baked Potatoes appeared first on The Recipe Rebel.

Mini Quiches only take 20 minutes of prep, including making the pie crust from scratch!

They’re filled with a creamy and cheesy filling with smoky bacon, fresh spinach leaves, and tangy green onions.

You can change up the kind of meat, veggies, cheese, or seasonings used to make them your own.

You can even leave out the crust and make it a crustless mini quiche recipe!

They’re perfect for a grab-and-go breakfast as they’ll last up to 4 days in the fridge – you can pick one up on your way out on busy mornings.

I love them at a brunch party or holiday breakfast, too — their small size makes them perfect for adding to a large spread!

For more delicious quiche recipes, check out my Easy Ham Quiche Recipe, Quiche Lorraine, Easy Loaded Baked Potato Quiche, or this Crustless Quiche!

Ingredients Needed:

• Quiche Crust: use my homemade pie crust or store-bought pie crust.
• Bacon: thick-cut bacon works best for this recipe to add some meaty substance and a smoky flavor.
• Eggs: eggs are the base of any quiche filling.
• Evaporated Milk: makes the mixture creamy and fluffy, but you can use half and half if you prefer.
• Seasoning: use salt, black pepper, and dried parsley for these quiches.
• Cheese: I like to use shredded cheddar cheese to add a cheesy flavor, but you can use your favorite kind.
• Spinach: fresh spinach is perfect to add color and nutrients without an overpowering flavor.
• Green Onion: adds a fresh, tangy flavor to the mini quiches.

How to Make Mini Quiches

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

Quiche Crust

1. Make pastry circles: Prepare the crust and roll it out on a lightly floured work surface. Use a round cookie cutter to cut out circles. 
2. Place in a muffin pan: Place the pastry circles into the muffin pan and press it in to fit into the bottom and up the sides. Cover with plastic wrap and refrigerate.

Mini Quiche

1. Make egg filling: In a medium bowl, whisk together the eggs, milk or cream, salt, pepper, and parsley.
2. Cook bacon: Cook bacon until crisp and remove the fat.

3. Fill pastry cups: Divide cooked bacon, cheese, spinach, and green onion between the quiche crusts.
4. Add egg mixture: Fill with the egg mixture, nearly to the top, and bake.

Mini Quiche FAQs

Tips and Notes

• Muffin Pan. Call me crazy, but I make this mini quiche recipe in a regular-sized muffin tin, not a mini muffin pan. I figure a muffin pan makes a mini quiche. Regular-sized quiches would be made in a pie plate or tart pan, and I like to get a little more egg and a little less pastry than you would if you used a mini muffin pan. You can absolutely use a mini muffin pan and make twice as many!
• Pie Crust. I’ve used my homemade pie crust for the best flavor here, but a store-bought pie crust will give you a head start and save you some time if you prefer!
• Cutter. I use a 3.8-4″ round cookie cutter to cut the pie crust into small circles for my muffin pan. You can use a biscuit cutter too. If you use a mini muffin tin, you’ll need smaller circles.

Mini Quiche Variations

• Make it Gluten-Free. Use a gluten-free pie crust from the store or a gluten-free pie crust recipe.
• Change up the cheese. I love using guyre cheese for my Quiche Lorraine recipe, and that would work well here too. You can also try mozzarella cheese for a milder flavor or Pepper Jack cheese for a bit of a kick.
• Use other veggies. There isn’t much space in these bite-sized quiches, so there’s only so much I would add in. You may be better off substituting half of something for half of something else if you’re going to change the filling. Try chopped bell pepper, jalapenos, mushrooms, sweetcorn, or chopped broccoli!
• Spice it up. Add some red pepper flakes, chili powder, or hot sauce to the filling mix to add some spice to these bites.

Serving Suggestions

Try these mini quiches along with some other mini quiche recipes like these Mini Spinah and Roasted Red Pepper Quiches, Mini Wonton Quiches, or these Mini Mexican Wonton Quiches.

Serve them on your appetizer table with my Potato Salad Bites, Jalapeno Poppers, Bacon-Wrapped Smokies, or these Maple Glazed Chicken Drumsticks.

They’re also great with your cooked breakfast or for brunch with my Tater Tot Breakfast Casserole, Breakfast Potatoes, and my Breakfast Stuffed Peppers.

More Amazing Appetizer Recipes

Appetizers

Homemade Rotel Dip

Appetizers

Chicken Bacon Alfredo Potato Skins

Appetizers

Cream Cheese Fruit Dip

Appetizers

Garlic Parmesan Chicken Wings

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Mini Quiche recipe

This Mini Quiche recipe is perfect for prepping ahead for a grab-and-go breakfast, to have as part of a breakfast or brunch spread, or as an appetizer at the holidays! They're super easy to make, and you can easily change their flavor with a few simple twists.

Course Appetizer, Breakfast

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 quiche

Calories 128cal

Author Ashley Fehr

Ingredients

Quiche crust

• 1 batch homemade pie crust (or you can use 2 store bought pie crust rolls)

Mini Quiche

• 4 slices thick cut bacon (chopped)
• 4 large eggs
• ¾ cup evaporated milk or half and half
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• ½ teaspoon dried parsley
• ¾ cup shredded cheese
• ½ cup fresh spinach (finely chopped)
• 1 green onion

US Customary – Metric

Instructions

Quiche crust

• Prepare the crust according to the recipe.
• Roll the pastry out on a floured surface (I like to do this on a piece of parchment paper) and use a 3.8-4" round cookie cutter to cut circles. Place each circle into one muffin cup and press it in to fit into the bottom and up the sides.
• Repeat until you have 10-12 quiche crusts — re-rolling the pastry as needed.
• Cover with plastic wrap and refrigerate at least 1 hour for best results.

Mini Quiche

• Preheat oven to 350 degrees F.
• In a medium skillet, cook bacon until crisp. Remove from the fat and drain on a paper towel. Set aside to cool.
• In a medium bowl, whisk together eggs, milk or cream, salt, pepper and parsley.
• Divide cooked bacon, cheese, spinach and green onion between prepared quiche crusts. Fill with egg mixture nearly to the top (leaving about ¼-½" at the top). If you have extra egg mixture, simply bake a few crustless quiches in a lightly grease muffin cup.
• Bake for 20 minutes or until eggs are set all the way through.
• Allow to cool in the pan for 10-15 minutes before removing to serve.

Notes

• I roll my crust super thin and easily get 12 quiches with this recipe. If yours is a little thicker, you may only get 10.
• If you have extra eggs left over, simply grease an extra muffin cup and bake without the crust!

*Prep time includes the time required to make the pie crust—it’s simple, I promise!

*Mini muffin pan: you can easily make this recipe in a mini muffin pan, using a 2.5″ cookie cutter, and get 20-24 mini quiches.

Ingredients and Substitutions:

• Pie crust: one recipe of my homemade pie crust will yield 10-12 mini quiches (in a regular muffin pan). If you are using store-bought pie crust, I recommend purchasing two rolls since I find them thinner than my homemade crust.
• Fillings: you can swap the bacon, cheese, and vegetables for any you prefer! The options are endless.

Storage

• Store: Store your Mini Quiches in an airtight container or covered in plastic wrap in the refrigerator for up to 4 days. Allow them to cool to room temperature before putting them in the fridge. If you like, you can reheat them in the microwave briefly or enjoy them cold!
• Freeze: You can even freeze them for up to 3 months. To freeze them, flash freeze them until solid, then wrap them in plastic or foil and put them in a Ziploc bag in the freezer. Thaw overnight in the freezer if frozen, then enjoy cold or warm in the oven or in the microwave.

Nutrition

Calories: 128cal | Carbohydrates: 3g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 85mg | Sodium: 255mg | Potassium: 71mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 311IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 0.5mg

The post Mini Quiche recipe appeared first on The Recipe Rebel.

These Cheesy Grilled Potatoes with Bacon are an EASY foil pack side dish or appetizer for summer, with slice potatoes, cheddar cheese and crispy bacon. Easy to prep ahead for a camping meal!

FRIENDS.

As soon as I peeked inside the foil pack, I just knew. This was going to be a winner.

These Cheesy Grilled Potatoes are out of this world good. This delicious side dish is so, so unbelievably easy to make, you’ll find yourself having them all summer long! And I won’t blame you.

I started my potatoes in the microwave because it just adds a little extra insurance that the potatoes will all be cooked through, especially since I like to stack my potatoes up in my foil pack!

Plus it makes these a super easy, no-brainer kind of summer side dish because you know that half of them won’t be burnt by the time they’re cooked through the middle (or am I the only one with that problem??).

You can definitely parboil them instead if you prefer. Ideally, you want to cook them until they are close to cooked through (but not quite) so that you can finish them up on the grill without overthinking it! You can also slice and start on the grill from raw, but you may want to let them cook through, stirring occasionally, in the foil and then top with the cheese and bacon.

There are tons of ways you could make this effortless side dish into a full meal deal: add some cooked chicken, some broccoli, or some cooked corn on the cob, peppers, zucchini, you name it — it works! The one thing to keep in mind is the cooking time since the potatoes will be ready fairly quickly once they hit the grill!

However you make them your own, I’m just hoping you don’t skip the melted cheese 😉

These potato foil packets are also great for camping, just like my Breakfast Foil Packets, Honey Garlic Chicken Foil Packets, and these Chicken Fajita Foil Packets!

Ingredients Needed:

• Potatoes: creamer potatoes or baby potatoes work best here, but you can use any thinly sliced potatoes.
• Salt & Pepper: a simple combination of kosher salt and freshly cracked black pepper will season these potatoes perfectly!
• Bacon: I usually use thick cut bacon but any kind will work.
• Cheese: we love cheddar cheese with bacon, but you can use mozzarella for a milder flavor, Parmesan cheese for a salty flavor, or a Mexican cheese mix for some added spice.
• Green Onions: they add a great sharp, savory flavor to this side dish that works so well with the bacon and cheese!

How to Make Cheesy Grilled Potatoes

This recipe is quick and easy to make. Full instructions are included in the recipe card below.

1. Prepare potatoes. Poke holes in each potato, and partly cook them in the microwave. Once they have cooled slightly, slice them into thin slices.
2. Make bottom layer of potato slices. Lay aluminum foil together, spray with cooking spray and place a single layer of potatoes on top of the foil. Season with salt and pepper.
3. Add cheese and bacon layers. Top with ⅓ of the cheese and ⅓ of the bacon. Repeat the layers two more times.
4. Seal foil, cover grill, and cook. Fold up the sides of the foil, pinch the top closed, and cook directly on the grill.

Cheesy Grilled Potatoes FAQs

Tips and Notes

• Oil. You can put some melted butter onto the foil, or drizzle some olive oil rather than using a cooking spray if you prefer.
• No Foil Method. I know that some people don’t like to use foil for cooking, so you can feel free to use a grill-ready pan, cast iron skillet, or these grilling mats instead. We have some grill mats and we love them for tricky-to-grill foods!
• Cooking Time. The cooking time will vary greatly depending on how thickly your potatoes are sliced, how many layers you have stacked up, and the exact temperature of your grill, so it’s best to check them regularly.
• Keeping warm. You can keep the potatoes warm while everything else cooks by placing the foil packet on the side of the grill, where it will get indirect heat and stay warm without cooking it further.

Cheesy Grilled Potatoes Variations

• Bacon. The bacon will add protein, as well as a yummy smoky flavor but you can omit it if you want. You can also swap with store-bought bacon bits.
• Veggies. Add some extra veggies like broccoli, bell peppers, or zucchini.
• Garnish. Use fresh herbs like basil or chopped chives as a garnish instead of green onions if you prefer.

Serving Suggestions

Serve these Cheesy Grilled Potatoes on the side with a full BBQ spread.

Check out my Grilled Chicken Recipes for some chicken BBQ mains, or try my Grilled Pizza 4 Ways, or this recipe for Hawaiian Chicken Burgers with Grilled Pineapple for something a bit different!

Serve some classic BBQ sides with your main, like my Homemade Coleslaw Recipe, my Instant Pot Baked Beans, or this Easy Broccoli Salad. Check out my list of The Best BBQ Sides for Summer for more inspiration!

More Easy Side Dish Recipes to Try

Dinner

Garlic Parmesan Orzo Pasta recipe

Appetizers

Chicken Bacon Alfredo Potato Skins

Side Dishes

Loaded Mashed Potatoes

Side Dishes

Crockpot Stuffing

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Cheesy Grilled Potatoes with Bacon + VIDEO

These Cheesy Grilled Potatoes with Bacon are a great side dish or appetizer for your summer BBQ! Made in cute foil packets, these potatoes are perfectly cheesy and deliciously seasoned to go with any main dish!

Course Appetizer, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 248cal

Author Ashley Fehr

Ingredients

• 450 grams creamer potatoes or baby potatoes, (about 14 potatoes) thinly sliced
• ½ teaspoon salt
• fresh cracked pepper
• 2 slices bacon (cooked until crispy and crumbled)
• 1 cup cheddar cheese
• 2 green onions (sliced)

US Customary – Metric

Instructions

• Poke a few holes in each potato with a knife or skewer.
• Place potatoes on a large microwave-safe plate (choose potatoes that are roughly the same size) and cook on high for 3-4 minutes, until somewhat tender (but not totally soft).
• Preheat the grill to medium heat (about 350 degrees F).
• Let the potatoes cool enough so that you can touch them. Slice potatoes into consistently thin slices.
• Lay two large sheets of aluminum foil together (or use a cast iron skillet or grill pan) and spray with cooking spray.
• Place a single layer of potatoes on top of the foil. Combine the salt and pepper and sprinkle ⅓ of the seasoning mixture over the potatoes. Top with ⅓ of the cheese and ⅓ of the bacon.
• Repeat the layers two more times until all the potatoes, cheese, and bacon have been used. Fold up the sides of the foil (if using a skillet or pan, you may want to cover it with foil to keep the heat in) and pinch the top closed. Place directly onto your charcoal grill or gas grill. Cover the grill, and cook for 10-20 minutes, until potatoes are tender all the way through. Open up the foil and sprinkle with green onions. Serve immediately.

Video

Notes

Oven Bake: These potatoes can also be baked in the oven for roughly the same amount of time at 350-400 degrees F.

• Store: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven covered with foil.

Nutrition

Calories: 248cal | Carbohydrates: 20g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 546mg | Potassium: 539mg | Fiber: 2g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 23.3mg | Calcium: 222mg | Iron: 1.2mg

The post Cheesy Grilled Potatoes with Bacon appeared first on The Recipe Rebel.

This Baked Monterey Chicken Recipe is so flavorful, with a combination of juicy baked chicken breasts, fresh tomatoes, Monterey Jack cheese, and a smoky bacon flavor from the first bite.

Got extra chicken breasts in the fridge? Try this Marry Me Chicken Recipe, this Creamy Garlic Chicken Breast or one of these Easy Crockpot Chicken Breast Recipes!

Baked Monterey Chicken has always been a favorite of mine when we go to a Chili’s restaurant.

With its sweet, tangy, smoky, and fresh flavors (and loads of melted cheese) what’s not to love?!

This Chili’s Copycat recipe is the perfect dish for busy weeknights to feed the whole family with minimal fuss!

It’s an easy recipe that can be served with almost any side dish, so you can make it a lighter meal or something more hearty and comforting.

We love to serve this Monterey Chicken with Cream Cheese Mashed Potatoes and Roasted Carrots!

It’s also a great option when you’re meal-prepping to make freezer meals!

For more great recipe ideas using juicy chicken breasts, check out my Baked Tuscan Chicken Breasts, Pan Fried Chicken Breasts, my Spinach Stuffed Chicken Breasts, or this Chicken Enchilada Casserole.

Ingredients Needed:

• Chicken: use boneless skinless chicken breasts for the best results. You can also use boneless skinless chicken thighs!
• Seasoning: a combination of dried parsley, kosher salt, garlic powder, paprika, black pepper, and onion powder is all you need to make this dish super flavorful!
• Barbecue Sauce: use my Homemade BBQ Sauce, or your favorite barbecue sauce.
• Cheese: Monterey Jack cheese is most fitting, but any will do! I often use cheddar or mozzarella as well.
• Tomatoes: fresh Roma tomatoes or tomatoes on the vine will give you the best flavor.
• Bacon: use smoked bacon to get a great smoky flavor with this dish, you’ll need it cooked until crispy and chopped.
• Green Onions: for a fresh and tangy garnish.

How to Make Baked Monterey Chicken

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

1. Flatten chicken: Cover chicken breasts with plastic wrap and pound thick end with a rolling pin to flatten slightly.
2. Season chicken: Combine seasonings and sprinkle the mix evenly over the chicken in the dish.
3. Bake and add BBQ: Part bake the chicken, then remove it from the oven and add BBQ sauce and cheese.
4. Bake and serve: Bake until done, top with tomatoes, crispy bacon, and green onions then serve.

Baked Monterey Chicken FAQs

How do I know if my chicken is done?

The best way to check if meat has cooked is with an internal meat thermometer — the internal temperature should reach 165 degrees F.

Another way of gauging the doneness is by looking at the juices coming from the chicken. When they run clear, this can indicate the chicken is fully cooked.

Baked Monterey Chicken Variations

• Seasoning: Feel free to swap the homemade seasoning with your favorite all-purpose chicken seasoning.
• Cheese: Any kind of cheese you enjoy or have on hand will work great in here! I used cheddar, but I have also used Mozzarella and Monterey Jack. 
• Toppings: All of the toppings are optional but they are what makes this a Chili’s copycat.
• Bacon: You can use any kind of bacon, or even turkey bacon for this recipe.

Serving Suggestions

This chicken dish goes great with basically any side dish!

Try some of my BBQ Side Dishes for Summer for a great BBQ table spread, or some vegetable side dishes like Air Fryer Green Beans, Roasted Potatoes and Carrots and my Garlic Mashed Potatoes for a comforting meal.

We love having bread on our dinner table, too! Try my Homemade Crescent Rolls or a slice of my No Knead Artisan Bread.

More Easy Chicken Dinner Recipes to Try

Dinner

Chicken Pot Pie Soup

Dinner

15 Chicken Casserole Recipes

Dinner

Marry Me Chicken

Dinner

JUICY Air Fryer Chicken Breast

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Baked Monterey Chicken

This Baked Monterey Chicken Recipe is so flavorful, with a combination of juicy baked chicken breasts, fresh tomatoes, Monterey Jack cheese, sweet and tangy BBQ sauce, and crispy smoky bacon.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 342cal

Author Ashley Fehr

Ingredients

Chicken Seasoning

• 4 chicken breasts boneless & skinless, about 1.5-2 lb
• 1 teaspoon dried parsley
• ¾ teaspoon salt
• ¾ teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon black pepper
• ¼ teaspoon onion powder

Monterey Chicken

• ¼ cup barbecue sauce
• 1½ cups shredded cheese Monterey Jack is fitting but any will do!
• ½ cup diced fresh tomatoes
• 2 slices bacon chopped and cooked until crispy
• 2 green onions sliced

US Customary – Metric

Instructions

Seasoned Chicken

• Preheat oven to 425 degrees F and lightly grease a 9×13″ casserole dish with nonstick cooking spray.
• Cover chicken breasts with plastic wrap and pound the thick end with a rolling pin or meat mallet to flatten slightly. This will ensure the chicken cooks more evenly.
• Combine seasoning: parsley, salt, garlic powder, paprika, pepper, and onion powder. Sprinkle evenly over chicken breasts and place in the prepared dish.
• Bake for 15 minutes.

Monterey Chicken

• Remove chicken from the oven (it won’t be done — that’s okay). Brush with barbecue sauce and top with cheese.
• Return to the oven and cook for 8-10 minutes to let the cheese melt and until the internal temperature of the thickest part of the chicken reaches 165 degrees F when checked with a meat thermometer.
• Top with tomatoes, crispy bacon, and green onions before serving.

Video

Notes

Storage:

• Refrigerating: you can refrigerate any leftovers for up to 4 days. I recommend reheating, covering, in the oven at 250 degrees F until warmed through.
• Freezing: you can easily prep this recipe ahead and freeze it. I recommend freezing it after it is baked, then thawing completely in the refrigerator before reheating it according to the instructions above. Keep in mind that the tomatoes will soften considerably if frozen.

 

Nutrition

Serving: 200grams | Calories: 342cal | Carbohydrates: 11g | Protein: 35g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 113mg | Sodium: 1132mg | Potassium: 602mg | Fiber: 1g | Sugar: 7g | Vitamin A: 581IU | Vitamin C: 5mg | Calcium: 240mg | Iron: 1mg

The post Baked Monterey Chicken appeared first on The Recipe Rebel.

One of the best things about these quesadillas is that they are a great way to add more vegetables to mealtimes.

You can easily customize these easy air fryer quesadillas with your favorite fillings.

This recipe uses onions and bell peppers, but you could add tomatoes, zucchini, and loads of other veggies!

Ready in just minutes, this easy recipe is great as a quick snack, lunch or light dinner for adults and little kids too.

In my opinion, the best part of quesadillas is the melted cheese oozing from inside the crispy tortillas. I tend to use either shredded cheddar cheese or a Mexican cheese blend in mine because they go with just about any filling, but you can get as creative as you like.

No air fryer? Try my stovetop Cheese Quesadilla!

Experiment with different proteins by adding in refried beans, or black beans. Using a combination of Mexican flavors with ground beef is a creative way to enjoy tacos, like in my amazing Taco Pizza.

Quesadillas are so handy and versatile, we love them in our house for all sorts of meals and snacks. Juicy Chicken Quesadillas are great for dinnertime, as are these Honey & Lime Chicken Quesadillas.

Try an Easy Breakfast Quesadilla recipe that is perfect for a quick and filling start to the day. My Strawberry Cheesecake Quesadillas are delicious and make a sweet and simple dessert.

Ingredients Needed:

• Vegetables: we’re using bell peppers and onion in this Mexican quesadilla.
• Green Onions: finely chopped green onions will add a fresh tang to the cheese and veggies.
• Cheese: shredded cheese of any kind is good. I tend to use cheddar cheese, Monterey Jack, Pepper Jack, or a Mexican cheese mix.
• Tortillas: use flour or corn tortillas, whichever you prefer.
• Oil: use canola oil or another neutral-flavored oil for seasoning the veggies, and a non-aerosol non-stick spray will work well for the Air Fryer as it will coat the basket evenly with a thin layer of oil.
• Seasoning: taco seasoning contains classic Mexican flavors which are perfect for these cheesy veggie quesadillas.
• Salt: enhances all the savory flavors.

How to Make Quesadillas in the Air Fryer

These homemade quesadillas are ready in just a few simple steps. Full instructions are included in the recipe card below.

1. Cook the vegetables: Cook seasoned vegetables in a foil “bowl” at the bottom of the air fryer.
2. Prepare air fryer and put tortilla in: Spray non-stick oil into the air fryer basket and place one tortilla in.
3. Add fillings: Put some cheese on the tortilla, then add veggies, and the chopped spring onion on top.
4. Top with cheese: Add more cheese on top of the fillings, then top with the second tortilla. The cheese layers will bind everything together.

Then you simply cook them until perfectly crisp, and repeat for the second quesadilla!

Air Fryer Quesadillas FAQs

Tips and Notes

• Secure the top. You can secure the top tortilla to the rest of the quesadilla with a toothpick or two if you need it, as it can sometimes come loose in the air fryer as the hot air circulates quickly. You may want to do this if you are using dry fillings or not a lot of cheese.
• Flip your quesadilla. Make sure to flip your quesadilla halfway through cooking so that it cooks evenly and gets crispy on both sides.

Air Fryer Quesadilla Variations

• Mix up the veggies. Use your favorite vegetables in these quesadillas, like zucchini, black olives, tomatoes, sweetcorn, etc.
• Add some heat. Add some red pepper flakes, hot sauce, or cayenne pepper to your veggies before putting them in the tortillas.
• Try different seasonings. Try a different seasoning like Italian herbs with oregano, basil, rosemary, thyme, and marjoram.
• Change the cheese. Serve topped with some parmesan or mozzarella cheese.
• Add protein. I love quesadillas with meats. Try this Instant Pot Shredded Chicken, Alfredo Chicken Quesadillas, or use this Instant Pot Taco Ground Beef recipe. They also taste great with refried beans!

Serving Suggestions

You can serve these air fryer quesadillas with my Easy Homemade Salsa, or this Fresh Taco Dip for a fuller meal. Sometimes I make quesadillas and slice them up to serve with sour cream as a snack or as part of a party table spread.

More Easy Air Fryer Recipes to Try

Dinner

JUICY Air Fryer Chicken Breast

Air Fryer

Best Air Fryer Recipes for Beginners

Dinner

Chicken Taquitos

Dinner

Boneless Air Fryer Chicken Thighs

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Air Fryer Quesadilla

These deliciously crisp and cheesy Air Fryer Quesadillas are packed with colorful air-fried vegetables, mixed with classic Mexican seasonings, and melty cheese!

Course Air fryer, Appetizer, Main Course

Cuisine American, Mexican

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 2 quesadillas

Calories 534cal

Author Ashley Fehr

Ingredients

• ½ red bell pepper finely chopped
• ½ yellow or green bell pepper* finely chopped
• 1 small onion or half medium
• 1 tablespoon oil
• 1 teaspoon taco seasoning
• ¼ teaspoon salt
• 1 teaspoon sliced green onions
• 2 cups shredded cheese any kind
• 4 small to medium tortillas flour or corn
• Non-aerosol non-stick spray

US Customary – Metric

Instructions

• Preheat the air fryer to 350 degrees F while you prep your vegetables.
• Tear off a piece of aluminum foil about the same size as your air fryer basket. Fold the edges to make a sort of “bowl” for your vegetables to go in. Add the peppers, onions, oil, taco seasoning, and salt and gently stir.
• Cook in the air fryer for 5 minutes or until softened. Remove from the air fryer.
• Lightly grease the air fryer basket with non-aerosol non-stick spray (you could also use parchment paper and save on the mess) and place one tortilla in.
• Top the tortilla with layered toppings. Add ¼ of the cheese, ½ of the veggies, ½ of the finely sliced green onions, and then another ¼ of the cheese.
• Place the second tortilla on top and cook for 3-4 minutes per side, peeking every now and then to ensure the edges aren't lifting too much. If they are, simply press the tortilla back down onto the cheese. (OPTIONAL: you can secure the two with a couple toothpicks to help them stay put)
• Repeat with the remaining ingredients to form the second quesadilla. Remove from Air Fryer and serve hot.

Notes

*I like to use a couple of colors just for fun and variety. You can also just use one whole bell pepper.

• Storage: Once your cooked quesadillas have completely cooled to room temperature, you can put them in an airtight container, or wrapped tightly in plastic wrap, in the refrigerator for up to 3 days.
• Reheating: It’s best to reheat leftover quesadillas in a preheated Air Fryer (350 degrees). If your quesadilla is wrapped in foil, it’ll take about 3-5 minutes to reheat. Unwrapped, it will take around 2-3 minutes to heat through.

Nutrition

Calories: 534cal | Carbohydrates: 40g | Protein: 25g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 66mg | Sodium: 1267mg | Potassium: 337mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1625IU | Vitamin C: 66mg | Calcium: 530mg | Iron: 3mg

The post Air Fryer Quesadilla appeared first on The Recipe Rebel.

This Cheese Ball recipe is an easy appetizer that’s a crowd pleaser too! Made with cream cheese, bacon cheddar, green onions and nuts, it’s loaded with flavor.

Looking to make a whole spread of appetizer recipes? Check out these Baked Brie Bites, these Mini Quiche and these Jalapeno Poppers, too! (Bonus points if you serve this Cannoli Dip for dessert 😉).

One of my saving graces during the holidays is those super simple appetizers that everyone can snack on while you’re whipping up the main event. This Cheese Ball is one of those recipes!

This recipe takes no more than 10 minutes to prep and is so deliciously rich, creamy, cheesy, and flavorful. It also looks impressive, which is a total bonus. No one has to know it only took a few minutes.

This recipe is also easy to make ahead of time, can be stored in the freezer, and can also be doubled or tripled to serve an even bigger crowd. Heck yes!

Ingredients Needed:

• Bacon: use thick-cut, chopped bacon. You can use thin cut, but you’ll want to add a couple extra slices.
• Cream Cheese: use a block of cream cheese rather than the tub so that it holds up and keeps its shape.
• Sour Cream or Mayonnaise: sour cream will lighten things up a bit, while mayonnaise will be richer. Either one is delicious.
• Sriracha Sauce: to add flavor without a lot of spice (trust me!).
• Dried Parsley: herbs and cheese just go together!
• Worcestershire Sauce: adds a little bit of tangy richness.
• Garlic Powder: because everything is better with garlic.
• Shredded Cheddar Cheese: cheddar is the usual choice, but you can really use any cheese you’ve got in your fridge that can be shredded. Stay away from soft cheeses because we want our ball to hold its shape.
• Green Onions or Chives: for some freshness and color.
• Pecans or Walnuts: chopped nuts add a delicious crunch to the appetizer.

How to Make this Cheese Ball Recipe

This recipe takes a quick 10 minutes to prep. It’s the perfect quick and easy appetizer for your next party!

1. Combine: In a bowl, beat cream cheese, sour cream, Sriracha, parsley, Worcestershire, and garlic powder.
2. Add in half the cooked bacon, shredded cheese, and two tablespoons green onions.
3. Shape and roll: On a plate, mix the rest of the bacon, green onions, and nuts. Shape the cream cheese mix into a ball and roll it in the bacon/nut mix to coat.
4. Chill and serve: Refrigerate for 1 hour, then serve as desired.

Cheese Ball FAQs

Tips and Notes

• Let the bacon cool completely. Once the bacon is cooked and crisped, give it time to cool before you add it to the cream cheese mixture. If it’s too hot, it will just melt the cream cheese.
• Double or triple. This recipe can easily be doubled or tripled if you’re serving a larger crowd. Plan accordingly!
• Don’t leave it out too long. Remember, this appetizer is just a big ol’ ball of dairy products. So, it can sit out while you’re serving it for a couple of hours, but I don’t recommend leaving it out longer than that.

Serving Suggestions

Serve your Cheese Ball just like you would serve any cream cheese dip! Surround it with your favorite crackers, pita chips, freshly sliced veggies, pretzels, you name it.

It’s also really good just eaten with a spoon. Not that I tried that though.

More Cheesy Dip Recipes You’ll Love

Appetizers

Cheesy Chicken Alfredo Dip

Appetizers

Taco Dip

Appetizers

Buffalo Chicken Dip Recipe

Condiments and Sauces

Easy Homemade Cheese Sauce recipe

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Easy Cheese Ball Recipe

This Cheese Ball recipe is such a fun, easy appetizer! It's packed full of flavor and perfect with your favorite crackers.

Course Appetizer

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Chilling time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 servings

Calories 159cal

Author Ashley Fehr

Ingredients

• 4 slices thick cut bacon (chopped)
• 250 grams cream cheese (8 oz or 1 package)
• 2 tablespoons sour cream or mayonnaise
• 1 teaspoon sriracha sauce
• 1 teaspoon dried parsley
• ½ teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• 1 cup shredded cheddar cheese
• 3 tablespoons sliced green onions or chives
• ¼ cup toasted pecans or walnuts (chopped)

US Customary – Metric

Instructions

• In a skillet over medium-high heat, cook the bacon until crispy. Place on paper towels to drain and allow to cool.
• In a medium bowl, beat cream cheese, sour cream, sriracha sauce, parsley, Worcestershire sauce and garlic powder until smooth and combined.
• Stir in half of the cooked bacon, shredded cheese, and 2 tablespoons green onions.
• On a plate, combine remaining bacon, remaining green onions, and nuts.
• Shape cream cheese mixture into a ball and roll in the bacon mixture to coat. (If this is difficult, you can wrap and refrigerate the cheese ball for one hour before rolling in the coating and serving or refrigerating further.)
• Refrigerate at least 1 hour before serving.

Video

Notes

*This recipe can easily be doubled or tripled if you are serving a crowd.

*The leftovers always freeze great, so you can make two or three smaller cheese balls, then wrap the extra in plastic wrap and freeze until ready to serve. 

Nutrition

Calories: 159cal | Carbohydrates: 2g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 32mg | Sodium: 216mg | Potassium: 77mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 333IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 0.2mg

The post Cheese Ball recipe appeared first on The Recipe Rebel.

This Easy Ham and Cheese Quiche Recipe is made up of a rich, creamy, and cheesy egg custard that’s baked into a buttery pie crust. It’s packed with ham, cheddar cheese, and green onions. Just 15 minutes to prep!

Can I get a round of applause for the incredible combination that is ham and cheese? This Ham and Cheese Quiche is one of my favorite ham and cheese recipes (although Cheesy Ham and Potato Casserole is a close second.)

This quiche starts with a homemade pie crust (or store-bought!). It’s filled with a rich and creamy egg filling that’s loaded with salty ham and tangy cheddar cheese.

This recipe takes a quick 15 minutes to prep, makes great leftovers, and can be served for breakfast, lunch, or dinner!

What is Quiche?

Quiche is a savory tart that’s made up of a creamy egg custard filling baked into a buttery pastry crust.

It’s super customizable and can be loaded up with any meat, veggies, cheeses, etc. This version is made with ham, shredded cheddar, and green onions…and it’s oh-so-good!

Ingredients Needed:

• Pie Crust: you can use homemade pie crust or your favorite store-bought variety.
• Eggs: you’ll need 6 large eggs for this recipe.
• Half-and-Half or Cream: cream will result in a richer, creamier texture, but half-and-half will work as well.
• Salt and Black Pepper: I keep it simple with salt and pepper, but feel free to play around with seasonings if you like.
• Ham: be sure to chop the ham into small pieces so it incorporates well into the quiche.
• Shredded Cheddar Cheese: I recommend shredding your own cheese for the best texture.
• Green Onions: adds freshness and a pop of color.

How to Make Ham Quiche

This decadent Ham Quiche comes together with just 15 minutes of prep!

1. Prep the crust: Prepare your favorite pie crust recipe or start with a store-bought pie crust. Roll out the dough, then press the crust into a pie plate. Trim the edges as needed, (see the images below to see how to blind bake!) then bake until the bottom of the pie is starting to brown.
2. Make the filling: In a bowl, whisk together eggs, half-and-half, salt, and pepper. Add in ham, 1 cup of cheese, and green onions.
3. Assemble: Pour the egg mixture into the prepared pie crust, and top with ½ cup cheese.
4. Bake: Bake the quiche until the center is completely set, then cool, slice, and serve. You may find you need to cover the edges or the top if it is browning too quickly.

Ham Quiche FAQs

Variations on this quiche recipe

The great thing about quiche is it’s so customizable. So if you’re trying to use up ingredients in your fridge, or you just want to play around with flavor combinations, go crazy with it! You’re welcome to jazz this Ham Quiche up however you like.

• Use other cheese. Pretty much any cheese will work! Try goat, feta, Swiss, mozzarella, gruyere, white cheddar, you name it.
• Add veggies. Mushrooms, peppers, roasted red peppers, caramelized onions, broccoli, spinach, zucchini, or really anything you want!
• Try another meat. Swap the ham out for cooked and chopped bacon or cooked Italian sausage.
• Add fresh herbs. Add in chopped basil, parsley, chives, cilantro, etc.
• Spice it up. Take the heat up a notch with a sprinkle of red pepper flakes or cayenne pepper or add a drizzle of hot sauce into the filling.
• Use another crust. Use store-bought pie crust to save time or check out my Puff Pastry Ham and Cheese Quiche.
• Lighten it up. There are a few ways you can lighten this recipe up. You can use skim milk instead of cream, try fat-free ham, use egg whites instead of whole eggs, or use low-fat cheese.
• Make it crustless. You can easily make this a crustless quiche by baking the quiche filling in a well-greased pie plate until the eggs are set in the middle.

Serving Suggestions

Ham Quiche is perfect for breakfast or brunch next to any of your favorite breakfast recipes!

It can also be served as lunch or dinner with a side of Air Fryer Broccoli, Roasted Vegetables, Creamy Tomato Soup, or Garlic Herb Dinner Rolls.

More Egg Recipes You’ll Love

Breakfast

How to Make an Omelette

Breakfast

Easy Instant Pot Egg Bites

Breakfast

Sausage Egg Casserole: Oven or Instant Pot Breakfast + VIDEO

Side Dishes

Bacon and Egg Breakfast Nachos

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Easy Ham Quiche

This Easy Ham and Cheese Quiche Recipe is made up of a rich, creamy, and cheesy egg custard that's baked into a buttery pie crust. It's packed with ham, cheddar cheese, and green onions. Just 15 minutes to prep!

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 342cal

Author Ashley Fehr

Ingredients

• 1 recipe pie crust (or store bought, rolled out to fit the pan)
• 6 large eggs*
• ¾ cup half and half or cream
• ¾ teaspoon salt (use less if your ham is quite salty)
• ¼ teaspoon black pepper
• 1 cup cooked ham chopped
• 1 ½ cups shredded cheddar cheese (divided)
• 3 tablespoons green onions

US Customary – Metric

Instructions

Blind Baking Pie Crust*

• Prepare Pie Crust recipe as directed or purchase store bought pie pastry (store bought pie crusts in the shell can be smaller so it's best to purchase the roll and roll it out to fit a 9" pie plate)
• Heat oven to 425 degrees F. Roll out dough so that it is a couple inches larger than the pie plate you're baking it in.
• Press the pie crust into the pie plate. Trim any edges that are very long, then fold the overhang under and pinch to form a thick crust edge. Crimp as desired or decorate as desired
• Blind bake: place a piece of parchment paper in the center of the unbaked pie crust. Fill with pie weights or dried beans.
• Bake for 10-12 minutes until edges are very light golden brown. Remove pie weights and parchment and bake for another 10 minutes or until bottom of pie crust looks dry and is starting to brown. Cool slightly and reduce oven temperature to 350 degrees F.

Ham Quiche

• In a large bowl, whisk together eggs, half and half, salt and pepper.
• Sprinkle ham, 1 cup of cheese, and green onions into the pie crust and pour the egg mixture over top. Sprinkle with remaining ½ cup cheese.
• Bake at 350 degrees F for 30-40 minutes until light golden brown. Cover with foil to prevent additional browning (you can cover just the edges or the whole quiche — if you cover the whole quiche be sure to spray the foil with non stick spray so it doesn't stick).
• Bake another 10-20 minutes until the center is completely set (the exact cook time will depend on the depth of your pie plate). Let cool for 5-10 minutes before slicing and serving.

Video

Notes

*NOTE: the original recipe did not require the blind baking of the pie crust and I know a lot of people had success with it. This is optional, but can help the bottom to stay crisp and not get soggy. 

** The original recipe used 8 eggs instead of 6. Because of some comments regarding overflowing, I have reduced the filling slightly to ensure more people see success. If you previously made the filling with 8 eggs and it worked well for you, feel free to go that route! Always leave a little room at the top as the eggs will puff up (and then deflate somewhat).

Storage:

Leftover Ham Quiche will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To freeze leftovers, flash freeze until solid, then wrap in plastic and foil and store. To enjoy again, thaw overnight in the freezer if frozen, then enjoy cold or warm in the oven or in the microwave.

Nutrition

Calories: 342cal | Carbohydrates: 17g | Protein: 19g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 253mg | Sodium: 937mg | Potassium: 244mg | Sugar: 2g | Vitamin A: 600IU | Vitamin C: 0.6mg | Calcium: 230mg | Iron: 2.2mg

The post Easy Ham Quiche Recipe appeared first on The Recipe Rebel.