Mexican Breakfast Quiche- by popular demand

Thankfully, I had some leftover CSA eggs I stockpiled to get through this “famine” while the farmers are out-of-town. Here is a highly requested dish I made for a friend’s brunch last weekend using my all-natural, cage-free, CSA eggs. This recipe started out as your typical “Paula Deen” style casserole. I took out an entire stick of butter and swapped the regular sausage for soy chorizo. I also used low-fat and reduced fat cheese all with fabulous results. I haven’t tried it with egg beaters as I’m not sure it will have the same texture and flavor but if someone out there does try it, do let me know how it goes!

Mexican Breakfast Quiche

1 dozen eggs

1. 5 lb Soy Chorizo

1 16 0z. bag frozen sliced peppers

2 C. low-fat cottage cheese

3 C. reducded-fat cheddar cheese, shredded

1 can (4oz) green chilies

1/2 C. All purpose flour

1 tsp baking powder

1 jar black bean and corn salsa- see note

I think this dish is best made the night before, not to mention easier!

In a nonstick pan, “cook” the soy chorizo and the frozen peppers, until warm and well combined. Set aside and let cool.  In a mixing bowl, beat the dozen eggs. Stir in cottage cheese, shredded cheddar cheese, green chilies, 1/2 C. flour and 1 tsp baking powder. In a 13×9 rectangular pan, spread all the peppers and chorizo on the bottom. Pour the egg, cheese mixture on top. Put plastic wrap over dish and refrigerate overnight.

Half and hour before baking take the dish out of the fridge and allow to start to come towards room temperature. Pre-heat the oven to 375 degrees and bake for 35 minutes or until set in the center and browned on top.

I served with Two Sisters black bean and corn salsa, which was the perfect blend of flavors. To purchase visit-

Serves 8



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