Teresa’s Breakfast Quiche with Vegetarian Alternative at End of Post
Frozen hashbrowns, cubed (I use the ones with bell peppers)…about half a bag
1/2 stick butter
3 eggs, beaten
3/4 cup evaporated milk
1/2 pack sausage (I like hot), cooked and crumbled
1/2 onion, finely chopped and cooked in microwave with 4 TBS water for 2 minutes
1 and 1/4 cups sharp shredded cheddar cheese
Salt and pepper to taste
Preheat oven to 450 degrees.
In a 9 inch pie plate or cake pan, spread the frozen hashbrowns out evenly until the bottom of pan is completely covered. You may need to run a small amount of water over the hashbrowns to break them apart, but pat them dry before putting them in pan. Melt the butter and pour over the hashbrowns. Add a little salt and pepper and mix well and then spread out again evenly in pan. Bake 25 minutes. Potatoes should start to turn lightly brown on edges.
At the same time, mix all other ingredients in a mixing bowl. Once the hashbrowns are ready, pour the mixture over them.
Turn oven down to 350 degrees and bake quiche until golden brown on top, approx 25-30 min.
Alternatively, for a vegetarian quiche, just leave out the sausage and add half a bell pepper, finely chopped and cooked the same way as the chopped onions.
In May 2014, I learned that I needed to stop eating meat due to an enzyme found in it that was making me very sick. I decided to start making healthier choices for my diet when I became a vegetarian and have lost a little over 30 lbs so far on this journey. One way I have stayed on track with this new way of eating is to eat a high protein, low carb breakfast. Today I am sharing my breakfast burrito recipe.
Teresa’s Breakfast Burrito
1 dollop Country Crock Spread (or use butter)
1/4 onion, chopped
2 large eggs
1 small soft tortilla shell
1 handful shredded cheese (see picture above)
Side dish suggestions:
guacamole (click pic above for my recipe)
pico or salsa (click pic above for my recipe)
In a plate, place a tortilla shell and sprinkle one side with cheese, as pictured above. Set aside.
In medium skillet on medium heat, add a dollop of Country Crock Spread and melt. Add onions and sauté until lightly brown. Do not overcook. Next crack two eggs and add to the onions. Scramble lightly. Place cooked egg over cheese onto prepared tortilla. Fold over tortilla and place in the now dry skillet over medium to low heat. Tortilla will be full. Brown on both sides being careful not to burn the tortilla. Serve with your favorite side dishes. I listed my favorites above and if you click the two pictures, it will take you to my recipes for those dishes. I made this with a small tortilla she’ll because of my dieting goals, but if you are not dieting, you can use a large tortilla instead. Enjoy!
1 cup sugar
1/4 cup all-purpose flour
1/4 cup cocoa
3 cups milk
1/4 tsp salt
2 tsps vanilla extract
In a saucepan stir ingredients cocoa, salt, sugar and flour together getting out all lumps. Add milk and stir until mixture boils. When thickened add the vanilla. Serve over hot biscuits.