Last night they knew the bunny was coming, so Jayda had a hard time going to sleep. She said she couldnt go to sleep because she was afraid the Easter bunny would come in there and touch her and wake her up. :)Ha! After Nelson assured her that wouldn't happen, she fell asleep. :) This morning they awoke to hidden eggs and full baskets. They were so excited to hunt for eggs, they made us hurry and get up and come out in the living room. Halle asked how the Eater bunny gets in our house. "Does he hop on the walls, or what?" She said! Ha... Kids are so funny. What a fun age and a blessing to enlighten our lives with their humor and naivity. The girls played with their Easter baskets all morning.... Sienna went to town just eating candy for breakfast without anyone stopping her. She was in hog heaven. Nevermind her outrageous fro! Haha!:) They loved eating the boiled eggs, and even though they ate those, I tried a new mini quiche recipe out. It turned out pretty good. Have fun with kids, bunnies, and candy, but know that the truth of the season is, Jesus Lives. He really died for us and was resurrected, as we all will be someday. Whether you believe it or not, it is a fact. He loves us and truly wants us to be happy. Happy Easter everyone! Here is the recipe if anyone is interested.
Mini Hash Brown Crusted Quiche with Crisp Maple Brown Sugar Bacon
12 strips Applewood Smoked Bacon
¼ Cup pure maple syrup
½ Cup brown sugar
2 Tablespoons extra virgin olive oil
1 package Ore Ida Seasoned Hash Brown with Peppers, thawed
15 large eggs
½ Cup heavy cream
1 ½ teaspoons salt
½ teaspoon pepper
¼ teaspoon garlic salt
1 Cup shredded cheddar cheese
1. Preheat oven to 350 degrees F. Place bacon strips onto a baking rack placed over a baking sheet. Brush each strip of bacon with maple syrup then press pinches of brown sugar over each strip. Bake for 35-30 minutes or until crisped. Remove and let cool. Once cooled, cut into ½ inch pieces. Set aside.
2. Heat olive oil into a large 5 qt skillet or dutch oven. Saute hash browns until slightly golden. Spoon a heaping Tablespoon of hash browns into 48 mini muffin cups that have been sprayed with cooking spray. Bake for 5-7 minutes then remove from oven. In a large bowl whisk the eggs, cream, salt, pepper and garlic salt until well combined. Fill each muffin cup nearly full with eggs. Top with a pinch of cheddar cheese and bake for 15-20 minutes, or until eggs are cooked through. Remove from muffin tins, top with crisp bacon pieces and serve warm.
48 mini quiche
