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- Breakfast Omelet Quiche

- Green Onion Omelet Spirals with Asian Aioli

- Featherbed Avocado Benedict Omelet

- Fig, Parmesan and Prosciutto Omelet

- New York Style Peppered Bacon and Caramelized Onion Omelet

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Last recipe Breakfast Omelet Quiche submitted by: Egg-Head region: All dificult: easy Original recipe yield: 8-10 Prep Time:30 minutes Cook Time:45-50 minutes Delicious breakfast quiche from the kitchen of Paula Deen, courtesy of Cooking with Paula Deen magazine, July/August 2007. INGREDIENTS: 1 (8oz) can refrigerated crescent rolls 2 tablespoons butter 2 jalapenos, seeded and minced 1 green bell pepper, chopped 1 red bell pepper, chopped 1 small onion, chopped 1 (8oz) package cooked cubed ham 12 large eggs 1 (10.75oz) can condensed Cream of Potato Soup 1 ½ cups milk ¼ teaspoon salt ¼ teaspoon ground black pepper 4 cups shredded extra sharp Cheddar cheese, divided 12 slices bacon, cooked and crumbled Garnish: crumbled bacon DIRECTIONS: Preheat oven to 350°. Line the bottom of a 3 ½ -quart baking dish with crescent rolls; set aside. In a medium skillet, melt butter over a medium heat. Add jalapenos, peppers, and onion, and cook 5 to 6 minutes, or until tender. Remove form heat; add ham. In a large bowl, whisk together eggs, soup, milk, salt, ground black pepper, and 2 cups cheese. Add pepper mixture and crumbled bacon, stirring to combine. Pour into prepared baking dish. Bake for 45 to 50 minutes, or until set. Sprinkle with remaining 2 cups cheese and bake an additional 10 minutes, or until cheese is melted. Garnish with crumbled bacon, if desired.