Who knew Breakfast could be so fun?  That’s right, Mexican and Pie for breakfast–two of my favorite foods together.  The great thing about this dish is you can serve it for dinner or breakfast.  I am making this once a week.  It is so easy and you can tweak the recipe to fit the tastes of your family.  Enjoy!

Taco Pie without a crust

1 to 1 1/2 pounds extra lean ground beef (available at your local meat market)
Taco Seasoning (available at your local butcher shop)
6 Jumbo Eggs (available at your local meat market)
1 cup heavy cream or half and half 
1/2 teaspoon salt
1/4 teaspoon pepper
1 to 1 1/2 cups shredded Mexican Cheese (available at your local butcher shop)

Preheat the oven to 350 degrees.

Brown ground beef in a skilled over medium heat until thoroughly cooked. Add Taco Seasoning and mix thoroughly. Spray a 9 inch glass pie plate with non-stick cooking spray. Place the Taco meat in the bottom of the pie plate. In a medium bowl mix the 6 eggs, cream, salt and pepper. You can also add jalapeno slices, chopped green peppers, onions or other condiments of your choice. Mix these into the egg mixture. Pour this on top of the Taco meat. Allow the egg mixture to find crevices and work its way into the Taco meat. Top with the cheese. Bake for 30 minutes. Allow to set for 5 minutes before serving. Garnish with Sour Cream, Salsa, onions, tomatoes and ripe olives. Use your imagination.

Leftovers make the perfect Breakfast food for the family on the run. That’s all for this week. Until next time…From our Butcher Block to your Table.