This cheesy, gluten free vegetarian breakfast casserole is bursting with all of my favorite flavors from the South West. Scrambled eggs with green chilies, red bell peppers, onion and Cotija and Pepper Jack cheeses. Sweetened with a bit of corn and a flaky crust, this will be your new favorite breakfast!
When life hands you lemons........
Make empanada casserole! I had my little heart set on making some cute empanadas ever since I found a set of pretty empanada cutters and crimpers at TJMaxx. Alas, my gluten free crust had a mind of it's own and refused to cooperate. I was ready to throw my dough in the trash when the light bulb went on. Why not just roll it out and layer it on the bottom and top of a casserole dish and make a pie?
Not as cute as little crimped empanadas but just as delicious and just as cheesy!
So, I got some...... interesting news a few weeks ago.
No, I'm not pregnant. Which makes my news even more, interesting seeing as that's most people's first thought being that I'm only 40 and look pretty darn young for my age if I must say so myself.
I'm going to be a grandma. You have no idea how weird it is spitting out those words! When did I get old? That cliche phrase "Life happens right before you in the blink of an eye." keeps playing like a broken record in my head. My youngest is only 6 years old for crying out loud, diapers have only been out of the house for a few short, short years. Granted, my oldest is almost 22 and granted that, yes, I had him when I was 20 and granted that I have been somewhat preparing myself for this since well, he went through puberty but still, a Grandma?!
I think I'm going to go with GiGi. I think I can handle being called GiGi.
Yeah, yeah, I know, it's a blessing right? However, I'm currently at the "It could be a lot worse." phase and working my way up to the "It's a blessing" phase. Point and case, my son and his (very) pregnant girlfriend have only know each other for a (very) short time. Very short. Aaaand, he didn't even tell us until she was almost 5 months along, and by the way it's a boy, and by the way this is what we're naming him. Aaaaaaaaand.... my husband and I had only met her once at that point, a few weeks before Christmas! "I'm sorry, what was her name again?" was all I could spit out after I popped my eyeballs back into my head and picked my jaw up off of the floor.
What are you gonna do? Life's funny. Throws you a curve ball or two, a lemon here and there but we either make the best of it or let it consume us. I choose lemon meringue pie.
We've met the.girl. a couple more times since then and you know what? She seems really nice, genuinely sweet. Her and I had a nice little talk which she initiated about the whole awkwardness of the situation which she was visibly very nervous during. I was impressed by that. It took guts.
I've jumped on this baby train and am hanging on with hopes and prayers that it all works out between them. Having a baby is just so dang hard! It's definitely going to be an adventure being on the grandma side of things!
This week, Sunday Supper is bringing you all of their favorite, local dishes from all across the Globe! I grew up in South West Arizona where Mexican food is pretty much a staple. Not only do we have enchiladas, tacos and Spanish rice on most days but you can typically find Pozole and Chile Verde on the table for Thanksgiving alongside the Turkey. We put salsa or hot sauce on EVERYTHING from our scrambled eggs to pasta and a pinch of cayenne can be found in our peanut butter jar and on cottage cheese with fruit.
TIME 45 MINUTES PREP AND COOK + 60 MIN CHILL SERVES 6
BREAKFAST EMPANADA CASSEROLE
FOR THE DOUGH (epicurious' recipe, altered to be gluten free)
2 1/4 cups gluten free flour mix such as Bob's Red Mill
1 1/2 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2 inch cubes
1 large NestFresh Organic, Free Range egg
1/3 cup ice water
1 tablespoon distilled white vinegar
FOR THE FILLING
5 large, NestFresh Organic, free range eggs
1 cup baby spinach, chopped
pinch of salt and pepper
1 tablespoon real butter or extra virgin olive oil
2 zucchini, diced
1 red bell pepper, diced
1/2 teaspoon chili powder
1/2 teaspoon cumin
pinch of salt
1 can chopped green chilies (I also use roasted Poblano peppers, diced)
1 medium yellow onion, diced
3 garlic cloves, minced
1 cup Pepper Jack cheese, shredded (or Oaxaca cheese)
1 cup Cotija cheese, crumbled
1 tablespoon butter for preparing casserole dish
PUTTING IT ALL TOGETHER
Pre heat oven to 380F. Grease a 8x10 casserole dish with butter, set aside.
In a skillet over medium-high heat, saute onion for 5 minutes. Add garlic, saute another 2 minutes. Using a spatula, remove from skillet into a large bowl and set aside. Saute red bell pepper and zucchini with chili powder and cumin and pinch of salt for 5 minutes until browned, add green chilies and toss to heat through. Add mixture to bowl with onions.
Using the same skillet, add a bit more butter and cook eggs for 3-4 minutes stirring with spatula to combine until cooked through, sprinkle with salt and pepper. Right before the eggs are set, add chopped spinach and toss to combine and let spinach wilt. Remove from skillet into bowl with other vegetables.
Meanwhile, remove chilled dough from refrigerator. On a clean surface dusted with flour or corn meal, divide dough into two equal parts. Using a rolling pin, roll them out to the shape of your casserole dish. Place one rolled piece of dough on the bottom of greased dish. Pour the vegetable mixture over the dough. Sprinkle evenly with both cheeses. Cover with the second piece of dough.
Bake, uncovered for 25-30 minutes until crust is golden brown. Remove from oven and let cool for a few minutes before serving.
Serve with your favorite salsa, we like salsa verde with this!
WHAT IS YOUR FAVORITE LOCAL DISH?
SEE WHAT THE SUNDAY SUPPER TEAM HAS BROUGHT TO YOU
FROM THEIR LOCAL AREA!
A huge thanks to Sue from A Palatable Pastime for hosting this weeks Sunday Supper!
A huge thanks to Sue from A Palatable Pastime for hosting this weeks Sunday Supper!
- Crispy Salmon Bites with Homemade Tartar Sauce by Pine Needles In My Salad
- Loaded Tex-Mex Chile con Queso by The Weekend Gourmet
- New England Style Stuffed Clams by Caroline’s Cooking
- Brandy Old Fashioned by Curious Cuisiniere
- Wine Pairing Recommendations For #SundaySupper Regional Specialties by ENOFYLZ Wine Blog
- Breakfast Empanada Casserole by Simply Healthy Family
- Pittsburgh Steak Salad by Seduction in the Kitchen
- Homemade Ranch Dressing by My Imperfect Kitchen
- Tupelo Honey Key Lime Vinaigrette by Family Around the Table
- Alabama White Barbecue Sauce by Cookin’ Mimi
- Delaware Crabs by Delaware Girl Eats
- JoJo Potatoes by A Mind Full Mom
- Long Beans with Coconut by Food Lust People Love
- Old Bay Cauli-Tots by Cupcakes & Kale Chips
- Southern Collard Greens by Magnolia Days
- Amish Chicken and Noodles by Palatable Pastime
- Boiled Lobster with Drawn Butter by Taste And See
- Bison Steaks with Cranberry Chimichurri by Tramplingrose
- California Beer Steamed Shrimp by Nosh My Way
- Avocado BLT Sandwich by Brunch-n-Bites
- Cali Inspired Fish Tacos by Sew You Think You Can Cook
- Cheesy Tex Mex Enchiladas by The TipToe Fairy
- Cola Marinated Steak Tips by Hardly a Goddess
- Corn and Bacon Chowder by Moore or Less Cooking
- Crab-Stuffed Artichokes with Spicy Aioli by Culinary Adventures with Camilla
- Deep Fried Pizza Roll by Grumpy’s Honeybunch
- Halal Cart-Style Chicken and Rice with White Sauce by The Texan New Yorker
- Copycat Hattie B’s Hot Chicken by Fantastical Sharing of Recipes
- Homemade Quebec Maple Baked Beans by She Loves Biscotti
- How to Make Vegetable Lumpia by Asian In America
- Italian Hot Dog by Simple and Savory
- Mom’s City Chicken by My Life Cookbook
- North Carolina BBQ with Cole Slaw and Hush Puppies by The Freshman Cook
- Philly Cheesesteak Calzones by Baking Sense
- Polish Boy Sandwich by Renee’s Kitchen Adventures
- Spicy Salmon for Tacos by Hey What’s for Dinner Mom?
- Tex-Mex Slowcooker Chicken and Beef Fajitas by Meal Planning Magic
- West Michigan Wet Burritos by Wholistic Woman
- Upside Down Angel Food Cupcakes by Cooking With Carlee
- Austrian Mohnnudeln (Poppy Seed Noodles) by The Bread She Bakes
- Butter Tarts – A Canadian Tradition by Red Cottage Chronicles
- Carob Cherry Crumb Bars by Pies and Plots
- Florida Key Lime Cream Pie by The Crumby Cupcake
- Fried Biscuits by Angels Home Sweet Homestead
- Gooey Butter Cake from Saint Louie! by Our Good Life
- Homemade Butterscotch Krimpets by The Redhead Baker
- San Jose Burnt Almond Cake by Eat, Drink and be Tracy
- Shoofly Pie by Cindy’s Recipes and Writings
- Spanish Bar Cake by Get the Good Stuff!
- Hoosier Sugar Cream Pie by That Skinny Chick Can Bake
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement