I am the definition of a breakfast person.
I could eat it three times a day – eggs for breakfast, cereal for lunch, crepes for dinner. Bring me to a diner at any hour and I am 99.9% likely to order hash and poached eggs. I simply can’t live without a good meal to start off my day. But when I combine my love for breakfast with my tendency to hit snooze a million times (right family?), it gets to be an expensive habit that ends up with me stopped in at Dunks on my way to work.
Luckily, I saw this pin the other day and decided to whip up some planned-ahead breakfasts so I could save some money and time in the morning. These tartlets came out great, and in 45 minutes, I was able to pack up 6 healthy breakfasts to eat and freeze for the week ahead.
Quiche Breakfast Tartlets
- 5-8 oz of baby spinach
- 1 cup baby portobello mushrooms, sliced
- 2 links chicken sausage (optional)
- 1 cup cheddar cheese, grated (low-fat preferred, or another kind of shredded cheese works too!)
- 3 eggs and 6 egg whites (I use them from the carton) (alternatively, you can use 5 eggs)
- Dash skim milk
- salt and pepper, to taste
- Preheat the oven to 350 F. In a frying pan, heat up 1 tsp olive oil and cook the mushrooms. Cut the chicken sausage into small pieces (1/2 dime sized or so) and add to mushrooms, browning lightly. Remove from pan. Wilt spinach in frying pan. add to mushrooms and sausage.
- Mix all ingredients in a bowl. Pour into lightly greased muffin tins, making sure that each section has all types of filling as well as some liquid.
- Bake in oven for 20-25 minutes, until edges are browned and tops are solid. Remove from tins and let sit before freezing/storing.
By the end, you should have 12 muffin-sized crustless quiches (mine actually made 5 mini muffins as well – use it all up!) which are each worth 2 PointsPlus each (I recommend two as one serving). In one travel-sized bite, you have cheese, eggs, meat, and veggies, or as I like to call it “perfection.”
These quiches are super versatile to whatever you have in your kitchen – asparagus and red pepper, cheese and more cheese, garlic and onion, you name it. My recommendation: go light on the fat, especially in the cheese. I only had full fat cheddar around, and these were a little more oily than I would usually eat, but they’re still quite healthy and definitely delicious.
What’s your go-to breakfast food?
Yes, you read that right.
Pie crust is the latest casualty in my quest to get healthy and still enjoy delicious food. Especially since I don’t have the patience to make my crust from scratch, it’s hardly ever worth the extra calories and I would rather have my pie/quiche/pudding naked than have half the slice I could if it included crust. This week, I decided to reinvent my go-to food of quiche in this mindset, and the result was AMAZING. The roomie and I will be enjoying it all week with more to freeze! Here’s how this magical dish came together:
Crustless Cauliflower Quiche
Base – can be adapted for any crustless quiche!
- 6 eggs
- 6 egg whites (separated or from a carton)
- 1/2 cup skim milk
- 1 tsp nutmeg
- salt and pepper, to taste
- 8 oz Gruyère cheese, grated
- 1 tbsp Parmesan cheese, grated
- 1 cup part-skim mozzarella cheese, shredded
- 1 head of cauliflower, cut and steamed (about 2-3 cups)
- 2 large onions, diced
- 1 1/2 – 2 cups sliced white mushrooms
- 1 cup cubed butternut squash, cooked (I used frozen pieces, so easy!)
- 2 cloves garlic
- salt and pepper, to taste
- Get the cauliflower steaming and oven preheating to 375 degrees (F), then prep the rest of the vegetables. Sauté the onion and mushrooms in a pan with olive oil – when cooked/brown, add the cauliflower, garlic, and butternut squash. Stir in some salt and pepper as you go, to taste.
- In a bowl, beat eggs and egg whites. Add milk, nutmeg, and then grated cheese, stirring well.
- Remove the vegetables from the heat and add them to the egg/milk mixture, stirring gently. Pour into lightly greased pans (for me, this took one casserole dish and one medium-sized pie plate), top with extra cheese as desired, and cook for 35-40 minutes, until set.
- Remove from the oven and let cool slightly – then eat or freeze!
For me, this made 16 servings, each with a PointsPlus value of 4. See what I mean about amazing? This is going to be a delicious breakfast/lunch/snack for this week, a new standard meal in our little apartment, and a good option when I want to cook for my gluten-free friends. Furthermore, it’s proof that you CAN enjoy good food without all the carbs – just kick them off the plate!
What do you like to put in your quiche?
Quiche qualifies as my favorite meal for three important reasons:
- It’s perfect for breakfast, lunch, and dinner.
- It’s a full meal in itself, no need for a side of veggies, etc.
- It’s easy to mix up the ingredients to suit your current mood or pantry.
- premade pie crust, thawed
- 5 eggs
- 1/4 cup milk
- 1 1/2 cup shredded cheese (Italian mix works well, but a mix of cheddar, mozzarella, and Parmesan is also tasty)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp nutmeg
- 1/8 tsp cinnamon
The fillings below can be swapped out for whatever else you have on hand, though onions and garlic are a good base.
- 2-3 cloves of garlic, chopped
- 1 onion, chopped
- 1 tomato, three slices set aside, the rest chopped into bite-sized pieces
- 1 1/2 cups baby spinach
- 1/4 lb ham cut into small cubes
- Preheat the oven to 375. Press the pie crust into a pie plate, crimping the edges with a fork, and let sit while you make the rest.
- Chop up those veggies. Warm up some oil in a frying pan and brown the garlic and onion with half of each of the spices.
- When the onion and garlic is almost browned, throw the spinach in just for a few seconds until slightly wilted. Remove the mixture from heat and add in the ham and tomatoes, keeping a few slices of tomato out.
- Mix together the eggs, milk, 1 cup of cheese, and the remaining spices. Don’t over-mix the eggs, just mix lightly until all the ingredients are combined.
- Spoon the veggie mixture into the pie crust. Pour the egg/cheese mix on top, stirring together slightly to blend the layers.
- Arrange the remaining slices of tomato on top, and sprinkle with the rest of the cheese.
- Cook for 35 minutes, or until the egg/cheese mixture has firmed up.
- Let rest for five minutes (or you will burn yourself – trust me on this one).
Now slice up that pie, share it with your roommate, and enjoy! C’est delish!
Really any mixture of fillings can work here, but I recommend trying these ones:
- Onion, garlic, and broccoli – add some Dijon mustard to the egg mixture for an extra kick
- Red pepper, mushrooms, zucchini, and tomato with a dash of curry powder
- Prosciutto and asparagus
- Egg whites and extra veggies for a healthier mix
Do you have any special combinations you use when making a quiche?