Sep 5, 2012

zucchini breakfast pie.


i'll be the first one to tell you that i'm a huge fan of breakfast food (and so is my hubs). i'm talking anything that fits the breakfast category - cereal, bagels, pastries, quiche, french toast, waffles...oh & let's not forget about bacon. probably the best breakfast food ever if you ask me. everything really is better with bacon so when i saw a recipe for a zucchini breakfast pie, my thoughts immediately went to "wow. that looks good but it would be even better with bacon" and off i went modifying the recipe to suit my taste buds & here's what i got. oh and by the way, it's pretty darn delicious. i dare you to just eat one slice.


Zucchini Breakfast Pie:

1 package (8 ounces) refrigerated crescent rolls
2 medium zucchini, sliced lengthwise & quartered
1/4 butter, cubed
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 eggs, lightly beaten
2 cups shredded mozzarella cheese (all I had was cheddar & parmesan so I combined the two)
6 pieces of cooked bacon, crumbled (or torn if you prefer bigger pieces)
1 medium Roma tomato, thinly sliced


Separate the crescent dough into eight triangles: place in a greased 9-inch pie plate with the points facing toward the center. Press into bottom and up on the side to form a crust. Seal seams and perforations. Bake at 375 degrees for 5-8 minutes or until lightly browned.

Meanwhile, in a large skillet, saute zucchini in butter until tender; stir in the seasonings. Spoon into crust. Combine the eggs, cheese and bacon. Pour over zucchini mixture and top with tomato slices. Bake at 375 degrees for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting then slice it up & enjoy!

Happy Wednesday, everyone!