Who doesn’t love a little Saturday morning Bingo?!

While we were at my parents’ home in New Jersey, we decided to pay a visit to my Catholic grammar school for a game of Bingo. Because…why not hang with this cast of characters? (h/t to my friend Kari for sending this my way) Seriously, though, the Bingo culture is something else. It’s silent, aside from the caller’s rhythmic announcements and some murmuring from the crowd. There is an excessive amount of Bingo paraphernalia: blankets, pillows, and cushions for comfort; daubbers in various colors (a different one for each game, for some); bags to hold all of those daubbers; photos of children or grandchildren, trinkets, and other good luck charms; and don’t forget the bells and whistles for when your lucky number is called!

We met some really lovely, friendly, and helpful Bingo regulars who taught us how to play some of the lesser-known games, like chicken legs. (Anyone?)

Thoroughly inspired by this age-old form of low stakes gambling, we reinitiated our search for a vintage Bingo set. To our great surprise we came across this gem just 24 hours later!

And so…Brunch and Bingo was born!

This weekend we hosted a potluck brunch with about a dozen friends, prizes (naturally), and some delicious brunchy foods. We whipped up our favorite vegan baked oatmeal and some really yummy crustless quiche muffins. I took zero food photos (bad blogger!), but these were so easy and delicious, I decided that I had to share them with you…photos or no photos. Here goes!

Spinach and Feta Crustless Quiche Muffins – inspired by this recipe

Ingredients:

• 1 Tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• about 1 -2 Tablespoons dried herbs (I used a combination of thyme, parsley, and rosemary)
• 7 eggs
• about 1/2 – 3/4 cup feta
• about 2-3 handfuls of fresh spinach, torn or chopped into smaller pieces

Method:

1. Preheat the oven to 375F and prepare muffin tin with liners or spray/oil.
2. Sauté onion and garlic in olive oil over medium heat for about 1-2 minutes. Once they start to soften and turn translucent, add the dried herbs and stir until coated. Cook another minute or two. Remove from heat.
3. Whisk together the eggs in a large bowl. Add the onion and garlic mixture, feta, and spinach. Stir until combined.
4. Ladle the egg mixture into the muffin tin, until about 2/3 of the way full.
5. Cook for about 20 – 22 minutes, until golden and fluffy and a toothpick comes out clean.

As you can see, this isn’t a very scientific recipe. You can substitute pretty much whatever kind of seasoning, veggies, and cheese you want. Since I used feta, I left out the salt and just straight up forgot the pepper. These turned out to be a really savory and delicious addition to the brunch spread. Perfect brain food!

Need a quick weekday meal option? Freeze some of these little guys and Bingo! (I couldn’t resist a Bingo joke. Sorry I’m not sorry.)

Enjoy!