Breakfast Quiche: Whole30

Sometimes when we talk about “wholesome, nutritious meals” and “fast, simple meals” we are talking about two very different kinds of meals, with two very different kinds of clean-up afterwards. I know a lot of people who like the idea of cooking good, whole meals for their families, but the time, complexity, and clean-up has become a barrier between them and real, delicious, life-giving food! This recipe is a small step toward helping even the busiest of families, students, and young professionals have access to filling, good-for-you, simple, quick, and affordable meals.

Let’s start at the beginning, with breakfast. This breakfast quiche is Whole30, not overly complicated, and won’t break the bank. Before you run away at the sight of “Whole30,” this wholesome, nutrient-packed breakfast solution also actually tastes good!

Breakfast Quiche:

• 10 eggs
• Coconut Milk
• 1 Sweet Potato
• Olive Oil
• Sea Salt
• Cinnamon
• Mushrooms
• Spinach
• Bell Peppers
• Garlic
• Red Pepper Flakes

Preheat the oven to 400. While the oven is preheating, slice up one sweet potato into half-moon pieces. Spread the pieces out in a 13×9 glass baking dish. Drizzle olive oil over the slices, sprinkle with sea salt and cinnamon, and toss to cover thoroughly. Once the oven is preheated, put the sweet potatoes into the oven for 15 minutes. While the sweet potatoes are roasting, slice up the vegetables. I used mushrooms, a variety of bell peppers, and spinach in mine, but you can use whatever vegetables you have hiding in the refrigerator to make a unique quiche all your own – another reason this recipe is so great and budget-friendly! Once the vegetables are sliced up, combine 10 eggs , 1 cup coconut milk, salt, pepper, garlic, and red chili flakes. Whisk away until well blended. When the sweet potatoes are done roasting, take the dish out of the oven, throw in your vegetables and pour in the egg mixture. I like to add a little more red chili flake on top for fun. Slide the dish back into the oven for another 20-25 minutes. Now you have breakfast all week long, or for a weekend brunch.

I like to make this Sunday evening so I have breakfast already made for the week ahead. In the morning, I just cut out a square, heat it up, and pair with some homemade salsa or fresh avocado. It’s easy, a time-saver, it’s good for you, and it actually keeps me full until lunch!

*Coming soon, I will be sharing my recipe for Rosemary Breakfast Potatoes pictured below! You will never buy frozen hash browns again.