Daily Red Spinach Quiche

2 baked pastry shells
2 eggs, plus 2 extra yolks
1 cup half and half
1/2 cup Daily Red hot sauce
1 tsp. seasoned salt
1 cup grated Swiss cheese
1 pkg. frozen chopped spinach, drained
1/2 cup onion, diced
1/4 cup red bell pepper, diced
8 ozs. mushrooms, sauteed in 2 tsp. olive oil and drained
1 tsp. grated nutmeg
2 TB unsalted butter, cut up

Preheat oven to 375 degrees. Bake pastry shells until lightly browned. Place remaining ingredients (with the exception of butter, diced red pepper and mushrooms) in blender and mix thoroughly. Pour mixture into baked pie shells and then arrange mushrooms and sweet red pepper on top. Dot the top of each quiche with butter. Bake for 25 minutes or until top is golden and knife inserted in center comes out clean.

Variations: Add blanched asparagus tips, chopped artichoke hearts, bacon, ham, smoked sausage, lump crab, sun-dried tomatoes, fresh herbs or other ingredients of your choice after egg mixture is poured into pastry shells.

©Palmetto Pepper Potions • www.pepperpotions.com

Spicy Cheese Grits

1 cup stone ground yellow grits
4 cups water  (ideally — “beach water” from Edisto Island)
1 teaspoon salt
1 cup grated cheddar cheese
1-3 Tablespoons Daily Red hot sauce

Bring water and salt to a rolling boil. Slowly pour grits into water, stirring constantly with a whisk. Return to a boil, then reduce heat. Cover and simmer slowly for 10-15 minutes, stirring occasionally to prevent scorching. Remove pan from heat and whisk cheese and hot sauce into grits.

©Palmetto Pepper Potions • www.pepperpotions.com

Daily Red Weekend Breakfast

This is our family’s Christmas morning breakfast and is a treat for any special weekend brunch. Just prepare it the night before and keep it refrigerated.
Bake for one hour before serving.

1/4 cup butter, softened
1 loaf fresh Italian bread, sliced with 3/4-inch thick slices
20 slices of Swiss cheese
20 slices deli baked ham (or Canadian bacon)
4 Roma tomatoes, sliced
10 to 20 fresh basil leaves, chopped
3-1/2 cups milk
6 large eggs
1 TB Dijon mustard
2 TB Daily Red hot sauce
1/4 cup grated Parmesan cheese

Butter a 9 x 13-inch casserole dish. Use the remaining butter on the bread slices. Place loaf upright in casserole dish and layer ham, Swiss cheese, tomato slices and basil between each slice of bread. Beat eggs in a large bowl. Add milk, mustard, Daily Red and Parmesan cheese and whisk all ingredients together. Pour milk and egg mixture over loaf of bread. Cover casserole dish with plastic wrap and refrigerate overnight. The next morning, bake loaf, lightly covered with a foil tent for one hour at 350 degrees or until knife inserted comes out clean. Serve with extra Daily Red.

©Palmetto Pepper Potions • www.pepperpotions.com

Slap, Slather & Sizzle Breakfast Bagel

You can make this healthy and satisfying breakfast in 3 minutes or less,
so be sure to keep a bottle of Larynx Lava on hand.

Whole wheat bagel
Sliced Muenster cheese or cheese of your choice
Sliced smoked turkey breast or lean ham or cooked Canadian bacon
Liberal amount of Larynx Lava

While toasting your bagel, grab the other ingredients from your fridge. As soon as the bagel pops up, plate it and top one half with a slice of cheese and a slice of turkey, ham or Canadian bacon. Slather on the Larynx Lava, slap the top on and you’re there.

Note: We sometimes add fresh spinach, romaine or sliced tomato to get a vegetable serving in at breakfast. Also try Larynx Lava on a bagel with cream cheese. 

©Palmetto Pepper Potions • www.pepperpotions.com

Molten Golden Breakfast Bagel

A quick and filling busy-morning breakfast.
Whole Wheat Bagel
Cooked Canadian Bacon or Meatless Sausage Patty
Molten Golden Hot Sauce

While bagel is toasting, heat Canadian bacon or veggie sausage in microwave. Top toasted bagel with cooked Canadian bacon or veggie sausage, then add plenty of Molten Golden. This breakfast travels well when wrapped in foil. Optional: Add scrambled eggs or cheese.

©Palmetto Pepper Potions • www.pepperpotions.com