Sunday Morning Breakfast

Monday was one of my dear friends’ birthday. I am a big fan of celebrating most anything over food. Naturally, I wanted to bring something special to work so my fellow co-workers and I could celebrate her birthday with a warm breakfast.

It wasn’t very hard to decide what I wanted to bring. Em loves anything made with crescent rolls while sipping her Chai tea latte. So, I set out to make mini quiches with a crescent roll crust and Chai tea concentrate.

Before we get started, let me tell you two things about the mini quiches:

#1. IMPORTANT: Don’t fill up the muffin tins with too much of your egg mixture. It puffs up quite a bit. I wasn’t prepared for that. Leave about one inch from the top of your muffin.

#2. How delicious would these be for a morning tailgate treat? Totally delicious.

Let’s start with the Chai tea concentrate:

First, gather your spices. You can find these beautiful babies from most organic grocers, like Whole Foods or Fresh Market. I purchased mine from our local Co-op.

Bring the water to a boil. Add the spices and tea, remove from heat and let steep 20 minutes. Strain into a large bowl.

Add the brown sugar, honey, and vanilla. Stir, stir, stir to combine.

To make your latte, mix 1 part concentrate (or more for stronger flavor) with 1 part milk or soy milk. You can heat enjoy it warm, or serve over ice for a chilly treat.

For a stronger flavor, mix 2 parts concentrate with 1 part milk.

Sip, sip, sip.

QUICHE:


A perfect partner for your Chai tea are these flaky mini quiche.

Start with two cans of crescent roll dough. Form one can at a time in a rectangle shape and roll with a rolling pin to make one sheet of dough. Slice the dough twice vertically and three times horizontally to make a six squares per can. Repeat with second can of crescent roll dough.

Place these into greased and floured muffin tins. They tend to stick, so grease and flour liberally. Form them to make a cup shape like a cupcake paper.

Simply whisk the eggs with your choice of veggies, and pour into the dough cups you placed in the muffin tins leaving about an inch of space from the top.

Bake for about 20 minutes on 375 degrees.

Pick the little quiche up and eat it with your hands or a fork and knife if anyone is watching.

Cheers!

Christi

CHAI TEA

Ingredients:

4-½ cups Water

1 stick Cinnamon

1 piece Fresh Ginger Chopped

7 whole Cardamom Pods

2 whole Star Anise Pods

10 whole Cloves
¼ teaspoons Freshly Ground Black Pepper
½ teaspoons Freshly-ground Nutmeg
1 teaspoon orange zest
10 tea bags
⅔ cups brown sugar
1 Tablespoon honey
1 Tablespoon vanilla

Directions:
Bring the water to a boil. Add the spices and tea, remove from heat and let steep 20 minutes. Strain and add the brown sugar, honey, and vanilla. Stir to combine.

Mix 1 part concentrate with 1 part milk, heat and enjoy or pour over ice. For a stronger flavor, mix 2 parts concentrate with 1 part milk.

Source.

MINI QUICHES:

Ingredients:
2 cans Crescent dough
1/2 cup parmesan cheese, shredded
1/2 cup cheddar cheese, shredded *You can use any type of cheese you want. Just have it equal around one cup of cheese.
3 tablespoons fresh chives, chopped
2 Roma tomatoes, diced
6 eggs
2 tablespoons cup cream (optional)
Salt and pepper

Directions:
Preheat oven to 375 degrees F. Grease and flour a muffin tin. Roll out croissant dough and cut a dozen 4″ squares. Press dough into 8 muffin cups. Ina large bowl, whisk the eggs, shredded cheese, tomatoes, herbs and salt and pepper.

Bake cups at 375 degrees F for 15-20 minutes. Remove from oven and allow sitting for 5 minutes to finish cooking.

Eat and enjoy.