Breakfast Burrito Quiche

breakfast burrito quiche

One night last week, I was trying to fall asleep and my mind was wandering, naturally to food. I don’t fancy myself a recipe blogger, but I felt like I had a mini-moment of great ideas when I thought of a breakfast idea. I scribbled it down before falling asleep because I knew come morning, the idea would be long gone. Thus, the breakfast burrito quiche was born!

breakfast burrito quiche
Breakfast Burrito Quiche

Serves 6
Ingredients

9″ deep dish pie crust*
2 tbsp extra virgin olive oil
1 small potato, diced
½ small red onion, diced
1 red pepper, seeded and diced
1 jalapeño, diced
15 ounce can black beans, drained and rinsed
15 ounce can diced tomatoes with green chiles
1 cup Mexican blend cheese
4 eggs
¾ milk
1 tsp chili powder
Salt and pepper to taste

*Feel free to use a store bought or homemade crust, or leave this out for a crustless quiche that makes a great lower calorie, gluten-free option.
Steps

1. Preheat oven to 375 degrees.
2. On a lightly floured surface, roll out a cold pie crust until it’s about 13″ in diameter. Press the crust into a deep dish pie pan, crimp the edges for a nicer looking crust, and set aside.
3. Dice the potatoes, onion, and peppers into about ¼” pieces.
4. Heat olive oil in a large skillet; add potatoes, chili powder, salt, and pepper. Let the potatoes cook for 5 minutes, flipping occasionally.
5. Add onions and peppers, and let cook for 2-3 minutes, until the onions start to lightly brown.

quiche veggies

6. Add the can of diced tomatoes to the skillet and cook for another 4-5 minutes (or until the liquid from the tomatoes has started to cook off), stirring occasionally, then add black beans.
7. While that continues to cook for an additional 1-2 minutes, in a small bowl whisk eggs and milk together.
8. Add the potato mix to the pie pan, making a layer over the bottom of the pan. Carefully pour the eggs evenly over the top, and sprinkle with cheese. The pie pan will be very full at this point, so take caution when moving it to the oven.
9. Bake for 25-30 minutes, or until the eggs have solidified and the cheese is lightly browned.

quiche

Eat as is, or garnish with your favorite toppings for a Mexican dish such as guacamole or sour cream. It tastes great hot or cold!
Nutritional Information

[per MyFitnessPal] 384 calories / 18 grams fat / 16 grams protein / 5 grams fiber / 39 grams carbohydrate

Pinned it Vegetarian Black Bean Enchiladas

Using 1/2 cup salsa on the bottom of the pan looked pretty sparse, so I added an extra 1/2 cup and it looked much better!

Perhaps I didn’t put enough filling in the enchiladas, but once I got to twelve, I still had some extra filling.  I wasn’t going to let it go to waste, so I made up a couple more.  I was able to fit fifteen enchiladas in the pan nice and snug.

I topped mine with homemade guacamole. YUM.

Thanks for the awesome recipe, Andie!  It was really simple to make, especially using the frozen stir-fry veggies.  There was great flavor, and they were very sating.  This is definitely a keeper I’ll be making again!

Thanks for stopping by my blog

Mindy