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Crustless Quiche: Easy Paleo Breakfast Recipe

This is another great recipe to make ahead, freeze, and reheat. These can even be defrosted in the microwave. What I love about making these guys is the recipe is so versatile! I can throw together different combinations of meat, cheese, veggies, and spices to shake it up a bit. I normally put these in silicon muffin cups to have single servings ready to be pulled out of the freezer, but it works equally well in a glass pan.

Makes about 12 mini quiches.


Ingredients:

1 cup cream (sub coconut milk for dairy free)
1 cup cheese (I use cheddar or cream cheese, omit for dairy free)
8 eggs
Salt, pepper, & other spices
1 cup chopped veggies (I use 1/2 cup of green pepper, 1/3 cup of onion, and a handful of mushrooms)
1 cup of chopped, cooked meat (bacon is great, sausage is great, cubed ham is fun)

Preheat oven to 350 degrees.
Sautee veggies.
Add eggs, cream, and cheese to a bowl and stir. I often use my immersion blender for this. Add the meat and veggies then stir (without the blender unless you want a no-texture quiche).
Pour into muffin cups or pan and put in oven for 30 minutes.
Turn oven up to 400 for 7 minutes to brown the tops.
Let cool then freeze in containers.

Source: Rx Primal Blog

Becky Davis

Becky Davis

Hello, I’m Becky! I’m here to help you make the Paleo diet an easy part of your daily life. With my quick recipes, tips, and strategies readers and clients add healthy practices and stick with them! To hear a little more about my background, check out the “About Me” section or find me on social media.

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