I don’t know about you but I tend to be quite routine when it comes to my breakfast. However, some weeks I feel like switching it up!
I always meal prep by breakfast the weekend before and some of my go too’s are:
Kodiak Pancakes/Pancake Bars + eggs
And this new recipe my coworker shared with a few tweaks of my own! Original recipe inspired by Slimming Eats
I was skeptical of mixing eggs and yogurt together but it makes the quiche so airy and fluffy! yummm!
While the recipe has suggested vegetables and cheese you can honestly throw in whatever you have on hand which makes it great to utilize leftovers.
I also added some meat to mine for additional protein and love the taste of ham in the quiche but other breakfast meats would work great too. Of course, you can always leave the meat out to make it vegetarian! I’ve made this quiche two weeks in a row with different items on hand which is a great way to keep switching up the taste and keeping the base of the recipe the same!
- 12 eggs
- 3/4 cup greek yogurt
- 1 cup mozzarella
- 2-3 cups vegetable of choice
- 1 cup meat of choice
- 1 TB olive oil
- spices of choice
Sauté vegetables with olive oil and spices. Cook until soft.
While vegetables are cooking combine eggs, yogurt and 1/2 cup mozzarella. Mix until combined. Can throw into blender if you’d like.
Add in meat to vegetable mixture.
Spray a 9×13 baking dish and layer vegetable + meat mixture on bottom.
Pour over egg mixture and sprinkle with remaining 1/2 cup cheese.
Bake at 400 for 30-40 minutes; until center is set and golden brown on top.
Allow to cool, slice and serve!
*Can do a mixture of eggs and egg whites if you’d like. I would do at least 6 eggs if you do!
*A few vegetables combinations I have done were diced sweet potatoes, frozen spinach and onions & butternut squash, broccoli, bell peppers and carrots.