Southwestsonoransunrisebreakfastquiche Recipes

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SOUTHWEST SONORAN SUNRISE BREAKFAST QUICHE



Southwest Sonoran Sunrise Breakfast Quiche image

Ready, Set, Cook! Special Edition Contest Entry: I love a breakfast casserole that can be kept in the refrigerator and everyone can help themselves to it in the morning ! I created this so we could have a tasty, satisfying breakfast that would be fast and versatile. This would also be delicious with a side of salsa and hearty bread toasted. I actually make this every week and it is easy to change it up using different seasonings and vegetables. Reheats in the microwave easily, can even put in a pita or tortilla and take it on the go! Great brunch dish too...

Provided by pippin5903_11240155

Categories     Breakfast

Time 1h10m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 10

vegetable oil cooking spray
1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
1 teaspoon taco seasoning
1 lb bacon, cooked till crisp, drained, coarsely chopped
1 medium red pepper, cored, seeded, cut in 1/2 inch dice
1/4 cup fresh cilantro, chopped
3 scallions, cut in 1/4 inch slices, white and green
4 ounces goat cheese, crumbled
2 cups Kraft Mexican Style Finely Shredded Four Cheese
10 extra large eggs, beaten

Steps:

  • Preheat oven to 350 degrees. Spray a 13x9x2 inch casserole with vegetable oil spray. Spray a cookie sheet with sides with the vegetable oil. Spread out 1 bag Simply Potatoes Southwest Style Hash browns (20 ounce bag) on the pan and spray the potatoes with oil. Sprinkle potatoes with taco seasoning. Broil for 7 minutes, remove from oven, turn potatoes over and broil another 7 minutes. Potatoes will be browned and crisp. Transfer potatoes to the prepared casserole.
  • To the potatoes in the casserole add chopped bacon, red pepper and cilantro. Stir in scallions, goat cheese, two cups Mexican cheese blend and beaten egg. Using a large fork, stir everything well to combine ingredients. Bake at 350 degrees for 40 minutes till puffed and set in the center.

SOUTHWESTERN QUICHE



Southwestern Quiche image

This recipe was in a brochure that was included in an order from New Braunfels Smokehouse, a half-century-old Central Texas tradition. The family-owned restaurant, meat processing plant, and mail order business features wonderful hickory- smoked meats and the restaurant is a must if you ever visit New Braunfels!This is great for brunch with a fruit salad or for a light dinner with a side salad.

Provided by Leslie in Texas

Categories     Breakfast

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 prepared unbaked pie shell
3/4 cup cheddar cheese, grated
1/2 cup monterey jack cheese, grated
3 large eggs, lightly beaten
1 teaspoon salt
1/4 teaspoon white pepper
1 1/2 cups half-and-half
1 (4 ounce) can chopped chilies, drained
1 (2 1/2 ounce) can sliced black olives, drained
2 tablespoons scallions, finely chopped
1/2 lb smoked ham, chopped

Steps:

  • Preheat oven to 350°.
  • Mix cheeses together and sprinkle evenly over pie shell.
  • Mix eggs, salt, pepper, cream, olives, chilies, scallions and ham; pour over cheeses.
  • Bake 45 minutes or until a knife inserted into the center comes out clean.
  • Serve warm or at room temperature.

SOUTHWEST BREAKFAST QUICHE



Southwest Breakfast Quiche image

Make and share this Southwest Breakfast Quiche recipe from Food.com.

Provided by Ben will eat it

Categories     Breakfast

Time 1h

Yield 1 Quiche, 6 serving(s)

Number Of Ingredients 11

1 unbaked frozen pie crust (thawed)
3 eggs
1/2 lb cooked andouille sausage
1/2 cup heavy whipping cream
1/2 red pepper, finely diced
1/2 yellow onion, finely diced
1 tablespoon olive oil
1 teaspoon cayenne pepper
4 ounces sharp cheddar cheese, shredded
salt
pepper

Steps:

  • Preheat Oven to 375.
  • Set pie crust out to thaw.
  • Dice onions, red pepper and sausage and saute until onions are soft in olive oil. Season to taste with salt and pepper.
  • Wisk together eggs and heavy whipping cream.
  • Place sausage, onion and peppers in pie crust.
  • Spread cheese over sausage, onion and peppers.
  • Pour egg mixture over everything.
  • Sprinkle Cayenne pepper over quiche to taste.
  • Bake in 375 degree oven for 30-45 minutes until lightly browned on the top without burning the crust.

Nutrition Facts : Calories 446.9, Fat 35.7, SaturatedFat 14.3, Cholesterol 174.3, Sodium 753.5, Carbohydrate 14.7, Fiber 0.7, Sugar 2.4, Protein 16.6

SOUTHWESTERN QUICHE



Southwestern Quiche image

Loved Bec's South of the Border Pie but made several adjustments- very good recipe! This version is crustless, but I also like putting it in a pie crust.

Provided by Poor College Kid

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

1 medium onion, chopped (1/2 cup)
2 garlic cloves, minced
1 tablespoon olive oil or 1 tablespoon cooking oil
1 -2 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups cooked wild rice
1 cup monterey jack pepper cheese, shredded (4 ounces)
3/4 cup skim milk
1/3 cup Egg Beaters egg substitute
nonstick cooking spray
green pepper, chopped (optional)
salsa (optional)

Steps:

  • In a saucepan cook onion and garlic in hot oil till tender but not brown.
  • Stir in chili powder, cumin, and salt.
  • Cook for 1 minutes more.
  • Cool.
  • Stir in beans, cooked rice, cheese, milk, and eggs.
  • Spray a 10-inch pie place or quiche dish with nonstick coating.
  • Spoon mixture into pie place and bake, uncovered, at 350 degrees for 30 minutes or till center is set.
  • Let stand 10 minutes.
  • If desired, sprinkle with green pepper and serve with salsa.

Nutrition Facts : Calories 223.6, Fat 8.6, SaturatedFat 4.1, Cholesterol 17.4, Sodium 223.5, Carbohydrate 25.3, Fiber 5.7, Sugar 1.2, Protein 12.3

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