Southwest Sonoran Sunrise Breakfast Quiche Recipes

Steps:

• For the crust: Put the flour, sugar and salt in a food processor fitted with a metal blade and pulse to combine. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, while pulsing quickly a few times, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork the dough or the crust will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
• Lightly dust a work surface with flour. Then roll the dough on the floured surface into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
• For the filling: Sprinkle the scallions evenly into the crust. Combine the pepper jack, bacon and chopped green chiles in a medium bowl and sprinkle in an even layer over the scallions.
• For the custard: Whisk together the half-and-half, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in the cilantro and chile powder.
• Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

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.

Steps:

• Spread butter over cut sides of each muffin half. Place buttered side up in an 8-in. square baking dish coated with cooking spray; set aside., In a small skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage over muffin halves. In a small bowl, whisk eggs and sour cream; pour over sausage. Sprinkle with cheese and chilies. Cover and refrigerate for 3 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Steps:

• Beat eggs well.
• Add sour cream and beat together.
• Add your toppings. Spinach and feta, or ham and cheese, or mushrooms and onions. Add any topping you want. (cook bacon or sausage first)
• Add cheese and mix. Bake in cake pan, quiche pan, or square glass pan.
• Bake in 350 degree oven for 40 minutes. Shorten time if you like runny eggs.

Steps:

• Combine flour and salt; cut in butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate 1 hour., Preheat oven to 450°. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and cool on a wire rack. Reduce heat to 375°., Sprinkle bacon, cheeses and onion over crust. Beat remaining ingredients until blended; pour over top. Bake until a knife inserted in center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.

Steps:

• Grease the bottom of a 9 by 13 pan.
• Layer with hash-browns and pour melted butter evenly over the tops.
• Bake at 350 for about 20 minutes.
• Remove from oven and sprinkle the sausage evenly over the top.
• Then sprinkle cheese.
• In a large bowl whip eggs, milk, cream, and salt.
• Pour over the casserole and bake another 30 minutes.
• It should be firm in the center and browned lightly but evenly.

Steps:

• In a greased 9-in. pie plate, arrange tortillas in an overlapping pattern so that they cover sides and bottom of pie plate, forming a crust. Set aside., In a large skillet, cook chorizo over medium heat until fully cooked; drain and set aside. In the same skillet, saute mushrooms in butter until tender. Add onion, salt and pepper; cook 2 minutes longer., In a large bowl, combine the eggs, half of the cheese, chorizo, cream, tomato, garlic powder and cumin. Stir in mushroom mixture. Pour into pie plate; top with remaining cheese. Cover edges of quiche with foil so tortillas do not burn., Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and avocado if desired.

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.

Steps:

• In a large pan over low heat, cook onion over low heat until softened. About two minutes.
• Add pepper, cover and cook an additional two minutes.
• Add sausage, mushroom, and salsa. Put lid back on and turn off heat.
• In a large bowl, beat eggs and egg white until frothy.
• Stir in salsa.
• Add cooled vegetables and stir,.
• Generously spray a muffin pan with cooking spray.
• Pour 1/2C of mixture into each muffin cup.
• Add a healthy pinch of cheddar cheese to each cup.
• Top with an additional tablespoon of the egg mixture to evenly distribute the rest over the cheese.
• Bake in a 350 oven for approx 20 minutes.
• *You can bag individually and freeze for later use.
• * You can use a regular cupcake pan for smaller portions. I would adjust the cooking time to 12-15 minutes.