Just a short two weeks ago my family was enjoying this gorgeous sunrise 10,000 feet up on top of Mount Haleakala in Maui.
And we enjoyed the lovely view of the Pacific Ocean from our hotel room on Waikiki Beach in Honolulu.
And we educated our Panda and Monkey on a moment in history that changed the course of our country.
Coming back to the cold, snowy Midwest was a shock to our thin skins and we are all desperate for any glimpse of a reminder of Hawaii! So I jumped at the chance to participate in this month’s Iron Chef Challenge if no other reason because is involves King Hawaiian Bread!
The only recipe I’ve ever made with King’s Hawaiian Bread is a spinach dip that you place in the middle of a hollowed out bread bowl. It is very yummy, but I wanted to try something different. I headed to King’s Hawaiian website to browse through some recipes. I found one for a quiche that I thought fit my meal planning needs.
A King’s Quiche starts with sausage. And since we are hog farmer’s, I have plenty of sausage from 5 hogs we butchered last winter!
Brown the sausage in a pan coated with nonstick spray.
Drain your spinach. I simply cut a slit in the end of the box and squeeze it until the liquid drains out. Once you have the spinach drained, add to the sausage.
In a bowl whisk the eggs, milk, sour cream, oregano, mustard and pepper. After you have those combined, get your Hawaiian bread ready. I chose to use the Round Loaf. And I needed one half of the loaf for this recipe. It was a great chance to work with my kids on fractions…
When they weren’t shoving their mouths full of the bread!!
Take the bread and cube it into chunks. I had the girls just tear up enough to cover the bottom of a greased 9×13 pan. The recipe says to use a 10 inch quiche pan, but I didn’t think the whole egg mixture would fit. And putting it in a bigger pan guaranteed leftover!
Spread your sausage/spinach mixture on top.
Pour the egg mixture on top of the cheese, add the red peppers and refrigerate. I put mine in the fridge overnight and baked it the next morning. Bake at 350 for 55-60 minutes.
This was a great breakfast for a school morning! Perfect way to send my kids off to school, with full bellies! And I know they loved it!
This recipe is definitely one I will make again!
A King’s Quiche
- 8 ounces bulk pork sausage
- 1 (10 oz.) frozen chopped spinach, thawed and drained
- 4 cups cubed King’s Hawaiian Bread (about 4 oz.)
- 2 cups shredded Cheddar cheese (about 8 oz.)
- 6 whole eggs
- 1 1/2 cups skim milk
- 1 cup fat free sour cream
- 1 tsp. dried oregano leaves
- 1 tsp. dry mustard
- 1/2 tsp. black pepper
- 1/2 cup chopped red bell pepper
Preparation
- Brown sausage and onion in skillet. Drain.
- Toss together meat mixture and spinach.
- Lightly coat a 9×13 pan with nonstick spray.
- Place cubed bread into pan. Top with meat mixture and cheese.
- Whisk together eggs, milk, sour cream, and seasonings.
- Pour liquid evenly over pan.
- Sprinkle bell pepper over top. Push into crumbs.
- Cover and refrigerate for at least 4 hours or overnight.
- Preheat oven to 350° F. Bake for 55-60 minutes.
Makes 12 servings. According to my calorie figures, it is roughly 300 calories per serving.
YUMMY! I am sooo missing the sunshine, warm breezes, and ocean views. Indiana was a big slap of reality, but we are glad to be back home with our girls. Glad you got to see the sunrise. We opted for the 12 hr. Road to Hana tour. It was awesome from where I sat, but Hubby had some motion sickness issues with the 600+ hairpin turns until he discovered ginger candy! SCORE! I’m working on a bread pudding recipe I plan to share with everyone tomorrow providing the roads are not covered with icy ick in the morning! Hope to see you there.
P.S. LOVE the new header!
Yum!! I so miss the smells of Hawaii. I think I’ll try this dish and see if it helps curb my appetite for HI. Glad you guys had fun!
Nice header!!! Thanks for linking up to the Iron Chef Challenge. I love that you can make this the night before, as it makes breakfast time a lot less stressful.