Sweet & Savory Breakfast Pie

 

Making breakfast dishes in casserole pans is my new favorite hobby.  It makes the morning run so smoothly when there’s already food prepared.  All you have to do is cut out a piece and (re)heat it in the microwave.  So I can shower and Kyle can serve himself breakfast one-handed while holding P.  Don’t get me wrong, Kyle’s certainly capable of cooking things for himself.  It’s just nice to use teamwork when it comes to our party of three operations.  We take turns sleeping, exercising, working…so why not cooking and eating.  It would be nice to do these things together, and I know we’ll get back to that soon enough, but for now this routine works.  So at least one of us can do something fully without interruption. 

 

Anyway, back to this breakfast dish.

It’s kinda like a pie.  With a bready biscuit crust.  Then on top there’s both sweet and savory.  So you’re covered whether you like to start the day with either.

 

For the record, this is basically the opposite of FODMAPs friendly.  In other words, it’s high FODMAPs.  So I didn’t even taste test it – I just threw it all together and hoped Kyle would like it.  He’s not too picky, so I have an easy job.  And since it turned out really well (and I took photos), I figured I may as well share. 

   

Apple Cheddar Breakfast Pie [vegetarian]

Crust Ingredients:

• 2 cups flour (I used all purpose)
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup Earth Balance, melted
• 1 cup vanilla greek yogurt (I used Chobani 0%)
• 1/4 cup ground flax + 1/4 cup water

Filling Ingredients:

• 2 cup vanilla greek yogurt (I used Chobani 0%)
• 1/2 cup shredded cheddar cheese
• 2 apples, chopped
• 1 tsp rosemary
• 1/4 tsp salt (more or less to taste)
• pepper (to taste)

Directions:

Pre-heat oven to 350 degrees F.

For the crust, mix the dry ingredients together (flour, baking powder, and salt).  In a separate bowl combine the flax and water and let it gel.  Meanwhile add the melted butter, and greek yogurt to the dry ingredients.  Stir in the flax mixture until well incorporated and dough is formed.

Press into greased baking pan (mine was 9×13) with it going up the side edges a bit (so it’s like a pie crust).

For the filling, combine all the ingredients in a mixing bowl, except the salt and pepper.

Pour into the crust, distributing evenly. 

Bake for 35 minutes at 350 degrees F.

Before (above) and after (below).

 

I have to say, I was quite proud of this creation. 

I am rarely tempted by cheese anymore – I think it’s been almost 15 years since I’ve eaten real cheddar – but this sweet and savory pie had me considering…

 

If nothing else, I plan on making this pie crust again and again.  Kyle said it was great and since I can tolerate greek yogurt, I’m excited to re-make it. 

I imagine it will taste just as good solo as topped in fruit and cheese.

Speaking of fruit and cheese.  Why are they so good together?  I had grapes and daiya the other day and was smitten with the combo.  Then I stuffed some medjool dates with tofu “ricotta” and couldn’t stop snacking on them!  It feels like a grown up snack, too.  Like I could serve it during happy hour with some fancy wine and it may even pass as sophisticated.  I digress…

 

Make this the night before like I did (it takes no time at all) and enjoy a leisurely morning with breakfast already taken care of!