Breakfasts are one of the hardest meals for me. First off, I'm usually not very hungry in the morning. And second, when I am hungry, I don't have a lot of time to cook something (typically because I'm too lazy to get out of bed in time to do so). In an effort to simplify my mornings, I made a quiche during my Sunday cooking whirlwind and divided it into six aluminum foil-wrapped portions for an quick grab-and-go breakfast. All I have to do in the morning is pop it in the microwave when I get to work, at which time I typically am hungry, especially if I worked at the gym that morning.What's also great about this recipe is that you can play around with the fillers and have pretty much any kind of quiche you want. The first one I made had spinach, sausage and mushrooms in it. This time, since I was out of spinach, I just increased the amount of my other fillers.
Ingredients:
9 oz turkey sausage
8 oz mushrooms
10 eggs
1 can coconut milk
Directions:
Brown sausage and saute mushrooms. (This time around I sauteed my mushrooms in bacon fat and it added a great flavor! Be sure to drain any excess fat still remaining in the pan after cooking though. Otherwise, your quiche is going to leak excess liquid and let me tell you, it's messy!) Mix sausage and mushrooms and set aside. Whisk eggs and coconut milk, and then pour into baking dish. Add meat/veggie mixture and bake at 375 for 30-40 minutes or until golden brown and cooked all the way through.
Don't be alarmed: The quiche will rise a little in the middle during cooking, but will shrink back down as it cools.
Zone breakdown:
16P - 1/3C - 21F ... This is for the whole recipe. To get the breakdown for individual servings, obviously, divide it by the number of servings.
Also, the fat content will vary based on the type of coconut milk you're using. To determine how many blocks are in your can of coconut milk, divide the total fat grams by 7 (the number of grams in a block). Mine contains 147 grams of fat, which divided by 7 gives me 21 blocks.
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