Egg & Veggie Pie

My workday starts at 6:30 in the morning, and I have a 30-45 minute commute…so it goes without saying I don’t have time to make breakfast in the morning.

I do however know that breakfast is the most important meal of the day, so I definitely make an effort to eat a nutritious meal. Here’s a recipe I whipped up that will last me all week! Hopefully I don’t get sick of it…

Ingredients

  • 1 cup chopped bell pepper (I prefer red)
  • 1 cup chopped onion
  • 1 cup chopped zucchini
  • 1 cup chopped crimini mushrooms
  • 1 cup diced pancetta (Italian bacon)
  • 6 eggs
  • 1 store bought pie crust (don’t you judge me!)
  • Salt and peppa!

Preheat oven to 350°. Read defrosting instructions on your piecrust. Line 9 inch baking dish with piecrust.

Prep veggies   In a nonstick pan, over medium heat, cook the pancetta, stirring occasionally. I cooked this for about 10 minutes, or however long you would cook your regular bacon. I like it crispy so I went a little longer.  Scoop out the pancetta and put onto a plate lined with a paper towel to absorb extra grease.   With remaining grease in pan sauté veggies, season with salt and pepper, about eight minutes or until soft.   Beat six eggs, season with salt and pepper. Combine all ingredients into a bowl and pour into piecrust.   Bake for around 30 minutes and enjoy! Refrigerate whatever is left over.  

Mangia!

God is good friends, God is good

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s