A Houseful of Love

Mornings can be a bit hectic around here, but I still think it’s important to start the day with a healthy, hearty breakfast.

Typical breakfasts – cereal, toast, oatmeal, pancakes, waffles, etc. – don’t offer much other than carbs and often way too much sugar! And while carbs aren’t the enemy, the blood sugar spike and crash they cause (when eaten without accompanying fat and protein) left our family hungry and grumpy before the day had even truly started.

And that’s no way to start the day!

This quiche was the answer to our prayers. It’s packed with 30g protein, good fats, and tastes delicious. It also has two eggs per serving, which contribute nearly 300mg of choline (an essential nutrient for pregnancy and breastfeeding that many women are deficient in). The ingredients are very flexible as well – it turns out great with a wide range of ingredient quantities and substitutions. Best of all, it’s as good as leftovers as it is straight out of the oven.

Since we try to keep Sunday as a true day of rest, I’ll make this on Saturday night and portion it out for the work week ahead. It works perfectly for our family because it will last us through Thursday (since our little boy and I tend to split a portion), which is fine because we don’t eat meat on Fridays. However, feel free to adjust the recipe to fit your meal prep needs!

If you have the patience, the leftovers are best reheated in a toaster oven for 10-15 minutes at 300°F. However, it reheats in the microwave just fine too!

Ingredients

• 16 eggs – You can use more or less. This gives us 2 eggs per serving, but I’ve found that the recipe works with a pretty wide range of eggs (as few as 10 and as many as 24).
• 2 cups whole milk – Again, a half cup more or less is fine. More milk will make it more custardy, less will make it firmer.
• Spices – I like 1 tbsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp freshly cracked black pepper, but feel free to play around with these. If your family likes spicy food, a bit of cayenne pepper is delicious here too!
• 2 cups shredded cheddar cheese – freshly shredded is best, but pre-shredded will work too. Other cheeses are yummy as well!
• 1 1/2 lbs shredded pork – We love shredded pork, but you can substitute with any meat of your choice. Shredded chicken and breakfast sausage both work well.
• 2 bell peppers, chopped – I love bell peppers (they’ve got more vitamin C than an orange!), but these can be left out or substituted for other vegetables.

Directions

Step 1: Preheat oven to 375°F and grease a 9×13″ casserole dish. Roughly chop the bell peppers and grate the cheese.

Step 2: Crack the eggs into a blender and mix until slightly frothy. Or, if whisking by hand, whisk vigorously until smooth.

Step 3: Add the eggs to the casserole dish. Gently whisk in the milk.

Step 4: Whisk the spices into the eggs until no clumps remain.

Step 5: Sprinkle the pork, cheese, and bell peppers into the eggs. Mix until evenly distributed.

Step 6: Bake for 40-45 minutes until puffed up and lightly browned around the edges. A toothpick inserted into the middle of the quiche should come out clean.

Step 7: For best results, rest 10 minutes, then serve! However, you can cut in and enjoy right away – just be prepared for the melty cheese to get everywhere!

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Nutrition Facts

Amount Per Serving
Calories: 418 kcal
Fat: 31g
Total Carbohydrates: 7g
Fiber: 1g
Protein: 28g

The nutrition data provided here is for informational only and is only an estimate based on an online nutrition calculator. It cannot be verified or guaranteed, and should not be used in the treatment of medical conditions. It should not be considered a substitute for a professional nutritionist’s advice This data should be interpreted and used at your own risk.