Southwestern Breakfast Bake

Thankfully, Saturday’s excursion to find Bridesmaid dresses was a success! Not only did we find those dresses, but my mom also found her dress, and I stumbled upon an adorable dress I’m planning to wear for either the rehearsal dinner or bridal shower, and will definitely be taking on my honeymoon. Triple score at Macy’s!

After the shopping trip, I had worked up a serious appetite, and since I had been out pretty much all day, felt as though I needed to spend a little time in the kitchen. This recipe really didn’t require much kitchen time, though, because as soon as a I put it in the oven, I went off to do a 30 minute yoga session. If any of you have iPads, iPhones, iPod touches, Macs, etc., I highly recommend Pocket Yoga (the app) – you can choose between three different practice styles, three levels (beginner, intermediate, advanced), and also three lengths of practice. It also has a library of all of the poses, and a few sun salutation sets also. I’m no yogi, but I’m really enjoying it!

But back to the food. It’s a really yummy twist on a quiche, and by naming it “breakfast pie,” it gets you excited for something different. Even though it’s a savory pie and isn’t sweet, it rightfully owns the title. The great thing about a breakfast bake, quiche, etc. is that you can really throw anything into the mix; anything goes. So I suggest getting creative!

Southwestern Breakfast Bake
– Serves 4 –

Ingredients:
1 pre-made pie crust
1 small onion, diced
1/2 green pepper, diced
2 chile peppers of your choice (I used habaneros)
1/4 cup corn
1/2 cup black beans, rinsed and drained
2 Tbsp chili powder
2 Tbsp taco seasoning (I used chipotle, but any flavor will do)
1 tsp ground cumin
1 tsp Adobo
6 eggs
1/4 cup sour cream, or Greek yogurt (I used plain Chobani)
2/3 cup shredded cheese
1/4 cup cilantro, chopped
1 scallion, chopped

Directions:
1.  Preheat oven to 350 degrees
2. Sauté diced onion and peppers about 3-5 minutes. Add spices, and continue to cook an additional 2 minutes. Add corn and black beans, continue cooking for an additional 3 minutes.
3. Place pre-made pie crust in a greased pie dish, and layer cooked bean, corn, and pepper mixture.
4. Whisk eggs together in a medium bowl, adding the sour cream/Greek yogurt. Mix in cheese and cilantro until combined, and pour mixture into pie dish.
5. Bake for 30-35 minutes, top with scallions, and a sprinkling of cheese (if desired) and cook for additional 5 minutes.
6. Serve with additional sour cream/Greek yogurt, and salsa

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Filed under Breakfast, Recipe, Vegetarian/Vegan

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