Caprese Quiche

September is an Italian-inspired month here with a quiche full of caprese salad flavors: tomato, basil, and mozzarella. It was light and ideal for breakfast or lunch. I kicked off the month starting with Pizza Burgers and have some other Italian-ish meals.

Caprese Quiche
Ingredients:
(5-6 servings)
pie crust
6 eggs
3/4 cup cream or half & half
1 teaspoon dijon (or 1/2 teaspoon dried mustard)
2-3 tomatoes
~10 basil leaves
1 cup shredded white cheddar
1/2 cup shredded mozzarella
salt & pepper

Directions:
Preheat oven to 350-degrees.
Par-bake the crust in a pie plate with non-stick spray. Bake for ~10 minutes.
While the crust cooks through, whisk together the eggs, cream, mustard, salt & pepper. Slice the tomato and chiffonade the basil.
When the crust comes out of the oven, sprinkle in some of the cheeses first, then layer tomato slices, basil, cheese and repeat to use all the fillings.

Carefully pour in the egg/cream mixture.
Bake the quiche for about 30 minutes until the center sets from giggly to solid.
Remove from the oven and let cool before serving.
Enjoy!

Quiche is something I forget about and then am glad to have. I pop a few slices into the freezer and my future self is grateful for a dinner or lunch.

Breakfast Guacamole with Bagel Chips

We need more dips for breakfast, right?! This is avocado toast turned dip and is perfect. It is fresh! It is filling! It is balanced! It is fun!

Bfast Guacamole
Ingredients: (for 2-3 servings)

2 avocados
1/2 jalapeño pepper
1/4 white onion
1 small tomato
~ 2 tablespoons lime juice
salt & pepper
2 eggs
everything bagel seasoning
bagel chips

Directions:
Boil the eggs for 12 minutes and place them into an ice bath.
Prep the guacamole – chop the avocados, jalapeño, onion, tomato and mix together with lime juice and salt & pepper.

Peal & chop the eggs.
Plate as dip or individually with guacamole and egg and everything seasoning with bagel chips to dip.
Enjoy!

In a hurry? Buy your favorite guac and it will be ready almost instantly!

Red Velvet Waffles

These red velvet waffles are so good and striking! They have a glaze drizzle or would be delicious with some cream cheese frosting! We froze the rest and popping one in the toaster on a weekday makes breakfast a bit more fun.

The Three Bite Rule - Red Velvet Waffles

These could be pancakes instead if that’s more your style!

The Three Bite Rule - Red Velvet Waffles

Red Velvet Waffles
Ingredients: (makes 3 waffles, ~6 servings)

1 cup pancake mix
1 cup red velvet mix
1 1/4 cup cold water (according to pancake mix)
1 egg
1 tablespoon vegetable oil
Optional glaze: 3 tablespoons confectioners sugar & 3 tablespoons milk & drop of vanilla extract

Directions:
Mix together
Preheat the waffle iron and pour a scoop onto the iron and cook for ~3-4 minutes.

The Three Bite Rule - Red Velvet Waffles

Whisk together the glaze or serve with cream cheese frosting.

The Three Bite Rule - Red Velvet Waffles

These were fun and would be great as an option alongside plain ones with all the toppings, or savory waffles (I make these sausage, egg & cheese waffles).

Blueberry Pie Smoothie

{originally published in 2014 and updated in 2024}

Spring is in the air so smoothies are back on the menu. I rarely make them when it is cold so I’m back to it now that temps are rising. I made this Blueberry Pie Smoothie back in 2014 and thought it deserved a bit of a refresh – and lots of ways to make it your own.

BlueBerry Pie Smoothie
Ingredients: (serves 2)

1 cup frozen blueberries
1 cup baby spinach (mine was frozen)
3/4 cup yogurt
1/2-1 banana
2/3 cup milk
2 graham crackers – missing from the photo! (or see below for swaps!)

Blueberry Pie Smoothie Redo - The Three BIte Rule

Directions:
Add ingredients to a blender – if you anticipate it having more chunks than you’d like, first blend the greens, milk, yogurt and add in the blueberries, banana, and graham crackers after.

Pour in a splash of water if too thick!
Enjoy!

The graham cracker in there was a new one for me. I love how much it changed the smoothie to totally seem like pie. Anytime blueberries are going in, so do some greens. They are undetectable and make it just a richer purple!

No spinach? Add any greens you like. Or frozen cauliflower for added fiber and thickness.
No graham crackers? Swap for nuts or wheat germ, oats, or some cereal.
Always add any ground flax seed, protein powder, or whatever you like.
No banana? Swap for avocado or pear, or skip!

Our absolute go-to one is this peanut butter & jelly inspired smoothie with blueberries, pb/pb protein powder, or I love this chocolate cherry smoothie.

Butternut Squash & Bacon Tart

I’ve decided this is maybe a tart and not quiche based on the filling ratio. There is lots of butternut squash and bacon and just a little egg and a tiny sprinkle of cheese. The squash and maple syrup make it sweet and the bacon provides the saltiness.

Butternut Squash & Bacon Tart
Ingredients:

pie crust
~2 cups chopped butternut squash (not quite half a squash, cut into bite size pieces)
~4 strips of bacon
2 tablespoons parmesan cheese
2 teaspoons maple syrup
3-4 eggs

Directions:
Roast or air fry the butternut squash until cooked through and crisp on the edges.
Par-bake the pie crust in a sprayed pie plate.
Pan fry the bacon until crisp, drain, and chop.
In the pie crust, assemble the tart with butternut squash, bacon, parmesan, and drizzled maple syrup.

Whisk the eggs together and pour over the tart.
Bake for 35 minutes at 350 degrees.
Allow to cool, slice, and enjoy!

This was really good. I had it for about 4 lunches and a breakfast. The squash makes it really filling and the remainder is the equivalent of less than one egg per serving and less than 1 slice of bacon for each serving. I piled some lightly dressed arugula for a fresh and peppery punch. It freezes well too!