Breakfast Bars (quiche)
Spring flavor breakfast bar for grab and go mornings
Chorizo and Asparagus breakfast bar with Monterey Jack cheese was a winner this spring.
INGREDIENTS
1 pound Woodbridge ground sausage ( Woodbridge Pork Chorizo was what I used)
Potato patties or hash browns (enough to cover bottom of pan)
An in season vegetable cut to bite size pieces (asparagus was in season at the time)
8 to 12 eggs
1/2 cup to 3/4 cups cottage cheese
8 oz shredded cheese of your choice (I used monterey jack cheese)
Salt and pepper to taste
DIRECTIONS
Heat over to 425ªF layer parchment paper on a 9x13 pan or butter or oil the pan.
Layer the potatoes on bottom of pan and bake for 20 or 30 minutes until browned. (prebaking) Once done pull out and lower the oven temp to 350ªF.
Brown up your Woodbridge Sausage, I used pork chorizo this time.
In mixing bowl, crack eggs, add cottage cheese and blend with a stick blender or put into a blender to make a smooth egg mixture.
Season with salt and pepper to taste.
Layer meat and vegetable on the potatoes in the pan. Then pour the egg mixture over the it all evenly. Top with the shredded cheese.
Bake at 350ªF for 30 to 40 minutes until egg mixture is cooked (not jiggly any more)
Cool for a few minutes before cutting and serving.
ENJOY!
NOTE: I completely cool these to cut and indiviually wrap in parchment paper to freezer for grab and go breakfast. Once they are wrapped in paper they are stored in a plastic bag, either in the freezer or fridge.
Reheat in microwave for 1 to 2 minutes still in the wrapper. Or rewarm in the oven also still in the wrapper.