You know what’s great about this? It’s so freakin’ easy! I don’t know about you, but my schedule is pretty wacky, and for those mornings when I have to head out the door before the clock hits 7:00am, I’m not getting up early enough to make breakfast. I can only eat oatmeal so many times a week, my granola and yogurt go-to is a little too high in sugar for daily consumption, and a banana and an apple won’t hold me over until my 12:30pm break. Enter: easy, crust-free, breakfast quiche. Well, it’s really more of a frittata. What’s the difference between a crustless quiche and a fritata anyway?
(Please excuse the foil-lined cake pan. Use a glass casserole dish if you’ve got one.)
There are lots of baked egg make-ahead meals out there, and many of them are fantastic, but there are a few tricks.
1. Make sure you whisk, whisk, whisk those eggs. Pockets of egg white will make a very inconsistent texture, and might not cook thoroughly.
2. It’s sort of okay to overcook. When you’re baking eggs, overcooking is better than undercooking, because it’s almost impossible to ruin them. Undercooking will lead to an airy-goopy combination that nobody wants to see at 6am.
3. Meat: less is more. When you cook eggs like this, the flavor of whatever meat you add will permeate the entire dish, meaning you don’t need to add a lot to get flavorful results. (Cheap AND healthy!)
I decided to cook my sausage beforehand, just to make sure it was cooked thoroughly. You can probably throw meat in raw, but cooking it first ensures it’s cooked through. I found a very similar breakfast quiche over at DisgustinglyGood.com, and he’s got some really beautiful pictures, so go check him out!Print
- 1 cup vegetables (bell pepper, onion, zucchini, tomato)
- 1 1/2 cup uncooked fresh spinach (if you use frozen, let it thaw and squeeze the water out before adding to the dish)
- 1 medium sausage (or meat of choice, or omit, I used Peruvian chorizo)
- 1 small to medium potato
- 6 eggs
- 1/4 cup of milk (any low-fat, sugar-free milk will do, I used cow’s)
- salt & pepper to taste
- Optional: 1 teaspoon of olive oil – if you’re going to cook the meat or vegetables before hand.
- Poke a few knife or fork holes in your potato and throw it in the microwave for two minutes. This will cook it most of the way.
- In the meantime, toss your meat of choice in a saute pan to cook through, and chop up your vegetables of choice.
- Grease your casserole dish with oil/butter/Pam. After the potato has cooled, slice it thinly and lay it flat on the bottom of the dish. (You can do as many layers as you’d like, but I only did one.)
- Spread the meat and chopped veggies over the potatoes. (If you choose to cook your vegetables first, I wouldn’t recommend cooking the spinach ahead of time. It’s best to put raw spinach in this dish.)
- In a separate bowl, whisk together your eggs and milk, adding a dash of salt and pepper. You can easily do this without the milk, but milk adds a fluffy texture to eggs, which is really nice in this dish. Make sure the yolk and whites are fully incorporated, then pour into the dish, evenly covering the vegetables. Make sure the spinach is covered with the egg mixture or it will burn! Add another whisked egg (with a little water) if necessary.
- Cover with foil and pop this baby in a 375 degree oven for 40 minutes. Wait for it to cool a few minutes, then slice, and serve! You can store this in the fridge for easy breakfasts, and simply microwave a serving for about 60-90 seconds. If you choose to freeze them, remember that potatoes may take a little longer to heat up in the microwave.
- Category: Breakfast