Rotel tofu breakfast pie

Easy prep. Costs about $10.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Drain and press tofu

Step 2

Cut into small pieces. I use an egg slicer and cut twice, turning after the first cut.

Step 3

Add 1 can of rotel including the juice, mix gently to help tofu absorb some of the juice from the rotel tomatoes. Set aside.

Step 4

Drain and rinse 1 can of black beans. Set aside.

Step 5

Cut cheese into tiny cubes.

Step 6

Cut spinach into small pieces. I use kitchen scissors to make it easier.

Step 7

Cut 2 of the burrito wraps into quarters. Put a whole burrito wrap into the bottom of the deep dish pie plate. Place quartered pieces around the outside of the pie plate with the points facing out and the pieces overlapping so that you get evenly spaced points sticking up out of the pie plate.

Step 8

Put 1/2 can of beans.

Step 9

Put in 1/3 of the cheese cubes

Step 10

Put in 1/2 the tofu/rotel mixture. Make sure to use a slotted spoon so that you can drain any excess liquid

Step 11

1/2 the egg/milk mixture

Step 12

1/2 the cut up spinach

Step 13

Then repeat the layering.

Step 14

Make sure when pouring the egg mixture that you pour all over the top. You want to get some all over the spinach.

Step 15

Place in oven and bake for 45 minutes

Step 16

Take out, add shredded cheese. Place back in oven for 15-20 minutes until the cheese melts and the eggs are fully set. It should puff up a little but not be jiggly.

Step 17

Remove from oven, cool for 10-15 minutes.