Halloween is my favorite holiday. To the point where it’s kinda weird.

When I say this, many assume I prepare an elaborate costume each year. Screw that! I don’t want the attention. Or to lose half my costume as the night progresses cuz I’m too hot or too drunk.

There’s something that sends a delicious chill down my spine when I stumble upon the Halloween section at Target. Hell, even perusing CVS’s three shelves of .99 cent store quality crap while I wait for my prescriptions still makes me smile.

Am I evil? In touch with the dark side? Or just OBSESSED with Halloween candy? You be the judge. Well, actually…don’t be.

Either way, I wanted to devote this morning’s brunch with Bonnie and Clyde to my favorite time of year when secretaries dress like hookers, parents frantically inspect kid’s candy for phantom razor blades (while actually just devouring their allotted 20% candy commission) and everyone else makes binge drinking a pivotal part of their costume.

By the way, quiche has nothing to do with Halloween or autumn flavors, I just freaking love quiche. Deal with it.

PUMPKIN CREAM CHEESE STUFFED FRENCH TOAST WITH BROWN SUGAR PECANS:

See below for the recipe. The only change was I used thicker cut white bread and caramelized my pecans with some brown sugar and butter.

http://www.cookincanuck.com/2011/10/pumpkin-stuffed-french-toast-recipe-with-toasted-pecans/

RED AND GREEN VEGGIE QUICHE:

Quiche is so easy, I didn’t even use a recipe.

4 Eggs
1 Cup Fat Free Milk
1 Jalapeno, finely diced
1 Green Onion, diced
1/2 Red Bell Pepper, diced
Shredded Cheese (1/2 – 3/4 cup)
2 Morningstar Veggie Sausage Patties, chopped up
1 Tbs Sriracha (of course)
Salt and Pepper and garlic powder to taste
1 Premade Crust

Preheat oven to 350 degrees.

I sauteed my jalapeno and red pepper in a little olive oil first and set aside.

Then, in a medium sized bowl I whisked together the eggs, milk, salt, pepper, garlic powder and Sriracha.

Then I layed out the cheese and sausage patties, covering the bottom of the crust. Then I dumped in the egg/milk mixture til it reached the base of the crust edges.

Bake for 45-55 minutes. Test with a knife in the center.