Vegetarian Southwestern Breakfast Pie

Vegetarian Southwestern Breakfast Pie with soyrizo
Vegetarian Southwestern Breakfast Pie with soyrizo

This is delicious and reheats in the microwave for a super-fast, very healthy breakfast, it’s vegetarian!

  • 4 medium potatoes, boiled and sliced into wedges
  • 1/2 large onion diced
  • one package soyrizo
  • 1 tsp. cumin
  • 1 tsp. oregano (finely ground)
  • 12  eggs
  • 1/2 cup flour
  • 1/4 cup milk
  • 1 tsp. baking powder
  • 4 heaping tbsp. chunky salsa (as spicy as you like)
  • 2 tbsp. olive oil
  • 8 oz. package of Mexican cheese blend

Pre-heat oven to 350 degrees. Sautee onion in olive oil until clear then add soyrizo, cumin and oregano and brown, set aside. In a bowl crack 12 eggs and whisk in baking powder, flour, milk and salsa.

Place potatoes evenly spread out in your shallow baking dish. Add chorizo and onion mix evenly across this. Put in 4 oz. of the cheese then add the egg mixture and top with the final 4 oz. of cheese. Bake for 30 minutes at 350 degrees.

 

 

 

Organic Kale Salad

Harvest Sensations from Mother’s Market
With the refrigerated salad greens

It already has the kale, red cabbage and carrots in the package

It comes in 8 oz. or 1 lb. packages

Follow recipe on back

Options I used: 3-6 Stevia drops, instead of sugar

Both black and white sesame seeds

¼ – 1/2 cup  Toasted slivered almonds
(depending on size of package you are using)

Directions that aren’t in the recipe: cut the kale in smaller pieces with kitchen shears, add the almonds and sesame seeds in the kale while hot, it helps the kale absorb the dressing better. Do this before adding the dressing.

Mix the olive oil, rice wine vinegar, sesame oil (use the chinese kind),
Stevia (or sugar),  and pepper.

If using seasoned rice wine vinegar, don’t add any salt until you get the dressing mixed, then be very light on salt, or none.

Making the salad a few hours, or a day ahead, is even better.

Options by: Joy Sloan