I eat eggs for breakfast almost every day. They’re a great form of protein: they’re inexpensive and they keep well. Eating a balanced breakfast that includes protein and fat keeps your blood sugar from spiking, which helps to keep you fuller longer. Here’s my recipe for Crustless Quiche. I make a variation every Sunday, which gives me servings for the following 6 days.
- 6 eggs
- 4 cups egg beaters or liquid egg product
- 4 cups chopped veggies (spinach, bell peppers, sauteed mushrooms, broccoli…)
Preheat oven to 350* and spray a 9×13 inch pan with cooking spray
Add vegetables to the pan, pour the eggs on top. Season with salt and pepper if desired.
Bake 35-45 minutes, until the center is set. Cool and cut into 6 servings. Each serving can be reheated in the microwave for 30-60 seconds until hot.
Makes: 6 servings; Protein: 22g; Carbs: 3.5g; Fiber: .5g; Fat: 5g
Note: For variety, feel free to add cheese, cooked bacon, ham or sausage, or anything else that you have on hand. Remember that additions will alter your nutrient counts.