Sunday, August 21, 2011

Breakfast Pie

Yesterday morning I woke up craving breakfast pizza. I wanted something breakfast-y with no cheese or milk, and I was coming up empty. I decided to make a breakfast pizza and skip the cheese, but then I realized I had no yeast. Ugh. So, breakfast pizza was not going to happen. Then I started thinking about quiche, but I didn't really want to spend the time making and rolling out a crust. That's when I got a weird idea.

Why not make a crust out of crushed Rice Chex? Ya know, kinda like a graham cracker crust, only not sweet? So, that's what I did!

***Rice Chex Crust
1 1/2 cups crushed Rice Chex
1/3 cup melted butter
1/2 tsp. salt
dash black pepper

Preheat oven to 350. Combine crushed Chex, melted butter, salt, and pepper in medium-size bowl. Pour mixture into pie plate and lightly press it into a crust shape. The mixture won't press totally flat, just try to even it out so that the whole bottom of the plate is covered as well as most of the sides. Bake for 10 minutes. Chex will lightly brown in the oven.

So, I had an awesome looking crust, but no idea what to put in it. I was still thinking about quiche, but I had no breakfast meat, and was trying to avoid milk and cheese. I used veggies from my garden, but you could use anything. I think asparagus would be fantastic. A meat addition would be great too. So, here's what I did.

***Breakfast Pie Filling
5-6 eggs
3-4 cherry tomatoes, diced
handful of pole beans, finely chopped

Heat oven to 400. Mix eggs and diced veggies together in a bowl, until eggs are thoroughly scrambled. Pour into prepared Rice Chex crust. Bake for 25 minutes, or until eggs are firm and beginning to brown. Enjoy!

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