Breakfast scramble


  • 4 eggs, beaten
  • 1 tbs avacado oil
  • 1 tbs butter
  • 1 C chopped veggies (I used bell peppers, onion, and yellow squash)
  • 1/4 C pepper jack cheese, shredded
  • 1/2 tsp dill
  • Salt, pepper, and cayenne to taste


  • Stir fry the veggies in the oil until tender
  • Move the veggies to one side of the pan
  • Add the butter to the empty side
  • Season the veggies, and to them with the cheese
  • Add the eggs to the buttered side, and scramble them
  • When the eggs are done, stir everything in the pan to combine

Quiche Lorraine

Back in the day, I used to work at The Depot Deli, in Sisters, Oregon. One of the perks was the free food. Quiche Lorraine was one of my favorite brunches to have. There is something so satisfying about the nutty flavor of the Swiss cheese, combined with the bacon, and flaky pie crust. The leftovers keep amazingly well. Making a quiche takes a little bit of time to prepare and bake, but it’s a super simple process.



  • 1 roll of pre-made pie dough
  • 8 slices of thick bacon, chopped
  • 3 eggs, beaten
  • 1 ½ cup whole milk
  • 1 ¾ cup shredded Swiss cheese
  • 1 tablespoon all-purpose flour
  • 1 medium onion, sliced
  • 1 pinch ground nutmeg
  • salt and pepper to taste


Heat the oven to 450°. Roll out the pie dough into your pie pan, and line it with foil. Bake the pie crust for 5 minutes with the foil. Remove the foil, and bake for 7 more minutes. While the oven is coming up to temp, and you’re pre-baking the shell, you can get the rest of the recipe prepared.

Chop up the bacon into cubes, and brown in a frying pan. When it’s done, reserve 2 tbs of the bacon drippings. (I keep the rest of the drippings in a bacon grease container in the fridge for future recipes.) Drain the bacon on a paper towel-lined plate.

Slice the onion, and cook in the reserved bacon drippings until translucent. Combine the cheese with the flour. Combine all of the ingredients with the eggs: Cheese/flour mixture, onion, bacon, nutmeg, milk, salt and pepper.

Take the pie shell out of the oven, and turn the temperature down to 325°. Pour the egg mixture into the hot pie shell, and cook uncovered for 40 minutes. Let the quiche rest on the counter for 10 minutes before serving.


  • Whenever you are using eggs in a recipe, make sure to break them in a bowl of their own first. That way if any eggshells fall into the bowl, you have a chance to fish them out.
  • I’m actually not much of a baker, so I skip the hard part and buy the pie crust pre-made. If you’re great at baking, just make one pie crust.
  • If you want to make this gluten free, just substitute with gluten-free pie crust, and gluten-free flour.
  • Many recipes will have you cook the bacon, and then crumble. I like to make it a little easier on myself and chop the slices up first, and then sauté them.
  • I dislike shredding cheese, but it’s hard to find shredded Swiss. So I buy a whole brick of Swiss, and shred it all. Whatever I don’t use, I put into a gallon size Ziplock bag, and I freeze it for future use. It defrosts on the counter within 10 minutes, while you’re preparing the rest of the ingredients.