Eating more eggs...quiche?

Yep. They freeze really well too, or you can keep them in the fridge to heat and eat all week. This is just some of the ones both of these bloggers have, but gives you an idea.

Quiche Cupcakes
Petite Crustless Quiche
Sweeet Potato and Spinach Egg Muffins
Loaded Baked Omelet Muffins

I often make egg casserole for dinner and eat leftovers for breakfast. It's a great way to use up odds and ends leftover from previous meals.

It's just partially/fully cooked vegetables, cooked meat, eggs, and cheese for top. You can add lots of variations as it's a pretty flexible dish.

I just do crustless quiches because it's less annoying than having to divide the whole thing into 12 portions.. and way less clean up. My base is 6 eggs as well, then whatever veggies and meat I have on hand, plus about 50g of shredded cheese. Bake it at night, then just slice and microwave in the morning.

Queenmunchy wrote: »

Francl27 wrote: »

I just do crustless quiches because it's less annoying than having to divide the whole thing into 12 portions.. and way less clean up. My base is 6 eggs as well, then whatever veggies and meat I have on hand, plus about 50g of shredded cheese. Bake it at night, then just slice and microwave in the morning.

Seriously the worst part is washing that cupcake pan. Awful!

I did it once. Never again, lol!

Hi, thanks for the idea.

beadgalsarita wrote: »

I often make egg casserole for dinner and eat leftovers for breakfast. It's a great way to use up odds and ends leftover from previous meals.

It's just partially/fully cooked vegetables, cooked meat, eggs, and cheese for top. You can add lots of variations as it's a pretty flexible dish.

This is a recipe I use a lot and you switch up the meat and veggies you use. I've used sausage, mushrooms, diced tomatoes and carrots. I have also shredded the sweet potato instead of using slices. Everyone in my family loves it. I have topped it with salsa and a little sour cream for a Mexican take.


Sweet Potato-Crusted Quiche
Servings: 6 (1 wedge each)
Carbs Per Serving: 13g
Preparation Time: 30 minutes
Baking Time: 45 Minutes
Chill: 6 hours

1 large sweet potato, peeled and thinly sliced (10 ounces)
4 slices lower-sodium, less-fat bacon, cook and crumbled
½ cup chopped green sweet pepper
3 tablespoons minced red onion
½ cup shredded reduced-fat sharp cheddar cheese
¼ cup shredded Gouda cheese
1 ¾ cups refrigerated egg beaters
½ cup fat-free milk
¼ teaspoon hot pepper sauce

1. Coat a 9-inch pie plate with nonstick cook spray. Preheat oven to 325 degrees.
2. Place sweet potato slices in a 2-quart square microwave-safe baking dish. Add 2 tablespoons of water to the baking dish. Cover with vented plastic wrap. Microwave on 100 percent power (high) 3 to 5 minutes or just until sweet potatoes are tender. Drain and cool slightly.
3. Arrange sweet potato slices across the bottom and up the sides of prepared pie plate, overlapping as necessary to cover.
4. Sprinkle crumbled bacon over sweet potato in pie plate; sprinkle with sweet pepper and onion. Top with cheddar cheese and Gouda cheese.
5. In a large bowl whisk together egg beaters, milk, and hot sauce. Pour egg mixture over vegetables and cheese in the pie plate. Bake 45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. *Cover and chill at least 6 hours or up to 24 hours before serving. To serve, cut into six wedges and warm up in microwave.
*If you prefer to serve quiche right away, let stand 10 minutes after baking. Cut into six wedges.


PER SERVING: 166 calories, 6g total fat (3g sat. fat), 20mg cholesterol, 375 mg sodium, 13g carbs (2g fiber, 4g sugars), 15g protein. Exchanges: 1 starch, 2 lean meats.

@queenmunchy and @francl27 ....Hubs does the dishes, I cook. lol. It's awesome. Sometimes if I'm mad at him I make a huge unnecessary mess. passive agressive, huh?

ditto on not doing it in a metal muffin tin - it ruined my nonstick pan. I prefer to use glass/ceramic dishes as they seem to clean up the easiest.

I love quiche - I usually have as a main for dinner/lunch but obviously it would be great as breakfast. I do crustless to save on calories/carbs (not to mention effort) but you have to grease the pan (non-stick spray works).

Filling options are endless but my favorite is mushrooms, onion, some green vegetable (e.g., broccoli, spinach, kale) and feta. Make sure to cook down the watery vegetables (i.e, kale/spinach, mushrooms, and onion if you're using regular - scallions are fine uncooked). Bonus: this will add a lot of flavor. If you use anything that's frozen, let it thaw/drain and press out liquid from leafy greens. DO NOT SKIP THESE STEPS - It will end up runny if you don't!

Sorry I don't have exact measurements - I kind of tend to wing it based on what I have on hand

aurical84 wrote: »

ditto on not doing it in a metal muffin tin - it ruined my nonstick pan. I prefer to use glass/ceramic dishes as they seem to clean up the easiest.

I love quiche - I usually have as a main for dinner/lunch but obviously it would be great as breakfast. I do crustless to save on calories/carbs (not to mention effort) but you have to grease the pan (non-stick spray works).

Filling options are endless but my favorite is mushrooms, onion, some green vegetable (e.g., broccoli, spinach, kale) and feta. Make sure to cook down the watery vegetables (i.e, kale/spinach, mushrooms, and onion if you're using regular - scallions are fine uncooked). Bonus: this will add a lot of flavor. If you use anything that's frozen, let it thaw/drain and press out liquid from leafy greens. DO NOT SKIP THESE STEPS - It will end up runny if you don't!

Sorry I don't have exact measurements - I kind of tend to wing it based on what I have on hand

It's the main reason I don't do quiche that much. Seriously hate having to drain stuff and I always make a bad job at it.

MY favorite is Germa/Dutch baby Pancake..which is a huge puffy , but dense, multi egg dish baked in a cast iron pan. For single serving I bought a small 6-8" pan, reduced recipe, you don't need a huge 12" pan, too heavy to handle for just occasional use.
You can make this for one person with 2-3 eggs, reduce other ingredients.
This magically puffs up, almost no work ( the pan does it)
Dutch Baby Pancakes
Preheat oven to 425 F (220C)
Have a 10" Cast Iron skillet on the burner and melt
a couple tbs. of melted butter/oil. Get it hot.
In the bowl of a food processor place the following ingredients
in order given. Sooo simple and delicio
4 extra large eggs
1 c. of Lc milk,or milk/cream/or coconut mik
2 tbs. melted butter
1 tsp. vanilla extract
Whirl until mixed.
Add:
1 c.Jen's Gluten Free bake mix (look at Gluten Free Bake Mixes) <<OR used Almond flour
1/2 tsp. baking powder
1/4 tsp. salt
2 tbs. your favorite sugar sub.
1/2 tsp. cinnamon
Process until smooth << mixing by hand is not that hard
Pour batter into hot oil. Place in oven and bake about
15-17 minutes. It will puff up. Cut into 4 large wedges.

This is best for weekends or dinner when you have more time to make it, but WORTH it.
You can use sugar free suryps, or fresh berry, most German restaurant serve it with powdered sugar and many sliced lemon wedges..it is wonderful!