“Breakfast for Dinner”

Taco Quiche
1 9″ deep dish pastry shell, unbaked
2 c. cubed cooked chicken or cooked ground beef
1 envelope taco seasoning, divided in half
1/3 c. salsa
1 c. cheddar cheese, shredded
3 eggs
¾ c. half and half
1 can chopped green chilies
1 can chopped black olives

Preheat oven to 400 degrees. Line pastry shell with foil and bake for 4 minutes. Do not prick the shell. Remove the foil from the shell and bake 4 minutes longer. In a bowl, combine your choice of meat with ½ the taco seasoning packet. Spoon meat in to the pastry shell. Top the meat with the salsa and then layer with cheese. In a large bowl, whisk eggs, cream, and taco seasoning. Pour mixture over cheese. Cover the top of the quiche with chilies and olives. (Quiche may be covered and frozen at this point.) Place quiche on a baking sheet and cook for 35 minutes. Let the quiche stand for 10-15 minutes before serving.

To use frozen quiche: Remove from the freezer 30 minutes before baking. Cover edges loosely with foil. Place on a baking sheet and cook at 400 degrees for 70-75 minutes.

Corn Waffles
6 ½ oz. corn muffin mix (plus ingredients to prepare)
¾ c. frozen corn
2 T. milk
1 can black beans
Chopped tomatoes, sour cream, guacamole, cilantro

Prepare muffin mix according to package directions. Stir in frozen corn. Add milk to achieve waffle batter consistency. Cook in a preheated waffle iron. Top each waffle with black beans. Garnish with chopped tomatoes, sour cream, guacamole, and cilantro. (makes 6 waffles)

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