This is simply a variation on our favorite easy quiche. We wanted a crustless version to both speed up the recipe prep and cook time and cut out the excess carbs too.
A fresh frittata made with eggs, spinach, sausage, onions and goat cheese.
The Wisconsin Milk Marketing Board brings us this cheesy benedict made with Canadian bacon, Wisconsin sharp cheddar, Gouda, spinach and tomato.
This is a savory cheesecake appropriate as an appetizer or a nice brunch presentation. The recipe is by Elizabeth Shcneider's From the Asparagus to Zucchini: A Guide to Farm Fresh Seasonal Produce
Fabulous summer dish. Use your own tomatoes out of your garden!!