Weekday Breakfast Solution Crustless Quiche Recipe

Weekday Breakfast Solution Crustless Quiche Recipe

• 3.03.2015

Last summer I shared my excellent weekday breakfast solution of these egg muffins. They made it so easy to prepare for myself a tasty, nourishing, real food, grab-and-go breakfast solution that I could make ahead. But, I got tired of washing the silicon baking cups, and I was limited by the 12 spots in my muffin pan!

So, I've come up with another solution for a tasty, homemade, nourishing breakfast on my weekday mornings. I figured, why not make one BIG egg dish and cut it up? Just like a quiche, although without a flour-ey carb-ey crust, so still grain-free and mostly just eggs, meat, and veggies--my ideal breakfast if I were sitting at home instead of rushing off to work.

I've made this crustless, cheese-less (also dairy free) bacon and egg quiche several times now, and I think I've got the recipe down enough to share with you!

Weekday Breakfast Solution Paleo Crustless Quiche

Ingredients:

• 12 eggs
• 4-6 pieces pastured bacon or pork breakfast sausage or something (bacon ends & pieces works great for this; ask for them at your meat counter)
• 2 cups chopped or torn greens (fresh spinach, lacinato kale, even finely chopped broccoli) (optional)
• Generous sprinkle/grind black pepper (optional)
• Sprinkle sea salt (optional if using salty bacon)
• 1 tsp coconut oil for the pie pan

I use whatever veggies and meat I have on hand on Sunday when I make this!

I use a 9" Pyrex pie pan.

Instructions:

These are very similar to my egg muffins, but there are some tweaks I've developed after making this 3-4 times now.

1. Chop bacon into small pieces and cook partially. (Or cook breakfast sausage or other meat.) P.S. This is the red skillet--we use it for practically everything!!

2. Add greens to soften (I recommend adding a lid to speed this up and keep them from drying out). If you want to add pepper, add it to the mixture now so it sticks with the pieces. Otherwise it'll sink to the bottom/middle of the pan, blech.

3. Preheat oven to 350 degrees. 

4. Whisk eggs in a bowl. I use an old-fashioned hand crank egg beater.

5. Grease pie pan with coconut oil. Pour blended eggs into pie pan.

6. Add veggie/meat mixture to the top of the eggs. Doing it this way keeps them from all sinking to the bottom middle of the pan when you pour.

7. Bake for 30-35 minutes. (For me, this has predictably taken 35-38 minutes, but check yours at 30 and add another 5 or more minutes if needed.)

8. Let cool. Cut into 4 or 5 pieces and put into individual containers for 4 or 5 mornings' worth of easy breakfasts!

So easy! Breakfasts done for the week! I pack them into individual glass containers on Sunday so I don't have to anything but grab them and put them in my lunch bag each morning. I eat mine cold, but you could warm in a toaster oven or microwave, too.