As we get later into fall, it’s nice to warm your kitchen up with something yummy baking in the oven. If you’re an early riser, even breakfast can be something special with this Mexicana Breakfast Pie topped off with a Crescent Roll Coffee Cake to go with your morning coffee.
Mexicana Breakfast Pie
5 large eggs, beaten
2 tablespoons butter or margarine, melted
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1 cup cream-style cottage cheese
2 cups (8 ounces) shredded Monterey Jack cheese
1 (4.5-ounce) can chopped green chiles or a small can of salsa verde
1 small jar of thick and chunky salsa, optional
Beat eggs, melted butter, flour and baking powder in a large mixing bowl, beat at medium speed with an electric mixer until mixture is blended.
Stir in cottage cheese, Monterey Jack cheese and chiles or salsa verde; pour mixture into a well-greased 9-inch pie plate.
Bake uncovered at 400 degrees for 10 minutes; reduce heat to 350 degrees and bake 20 more minutes or until mixture is set. Cut into wedges and spoon desired amount of thick and chunky salsa on top, if desired.
Makes 6 servings.
Crescent Roll Coffee Cake
2 (8-ounce) cans crescent rolls
2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1 stick of butter
1/2 teaspoon of cinnamon mixed with 1/2 cup sugar
Chopped nuts (optional)
Preheat oven to 350 degrees.
Spray bottom of a 9x13-inch pan with Pam or other buttery baking spray.
Roll one can of crescent rolls on bottom of the pan and pinch all seams together, making one solid piece of dough.
With mixer, mix cream cheese, sugar and vanilla. Spread mixture over bottom layer of crescent rolls.
Pinch all pieces of second can of crescent rolls together to fit on top of cheese mixture.
Melt butter and pour over the top.
Sprinkle sugar/cinnamon mixture on top and add nuts, if desired.
Bake for 30 minutes or until golden brown.
Makes 8-10 servings.
