It’s been a while since we’ve done a Use What You Have post! If you’re new around here, this is a series of recipes that can easily be tweaked depending on what you have in your kitchen, which hopefully means fewer grocery trips and less food waste. Today I’m sharing my go-to weekend brunch, which is somewhere between a frittata and a quiche and can be customized a hundred ways depending on what produce and meat you have leftover from the week. This is also a great dish to make on Sunday and have for breakfast throughout the week – because honestly, a granola bar on the way out the door is just sad.
I love a good quiche and a frittata is great for one or two servings, but I prefer a simple baked egg dish for slow weekends. It’s heartier than a frittata, keeps well in the fridge, and you don’t have to deal with rolling out and baking the crust separately. It’s delicious served with hot sauce and avocado, and I’ve also served it with homemade cinnamon rolls for a special brunch on Easter or Christmas!