My idea of breakfast is not a sugary donut with raspberry jelly running down my arm. I admit it, I – like the rest of us- feel like I simply don’t have “time”. Ironically, we all have the same 24 hour period in a day.
I want to start that day with something that I won’t feel guilty about and will keep me full. I feel like Americans are succumbing to this whole “grab and go” idea like it leaves us no options. Oh…but there are many.
Eggs are protein, and although they’ve had much controversy over the years, they are in fact good for you. So, I decided to make this “crustless” quiche ahead of time and see how breakfast would be for the week. My hubs is not a fan of mushrooms (I wasn’t either until I knew how to cook them right!) so, this breakfast idea was strictly for me.
I didn’t feel like making a crust, nor did I think it was a healthy addition since most of them are drowned in butter. So, sprayed a pie dish with olive oil spray (just so the eggs wouldn’t stick) I started by sauteing the mushrooms until golden.
It was a quick breakast in the the morning – as I just popped it in the microwave for about a minute and grabbed my coffee along with it. By day two though, I needed a second piece and by day three I added a whole grain toast with one slice of my “crustless” quiche. Aaaand by day four, I was craving a
sugary donut with raspberry jelly running down my arm. A whole grain bagel. The moral of this story is, while this was a good idea in theory – I think it’s important to choose 3 or 4 different breakfast ideas and switch it up – just like you would a work out routine.
Feel free to share your “on the go” breakfast ideas with me!
- 6 eggs (or so)
- 1/2 cup sliced mushrooms
- 1/2 to 1 cup cheddar cheese, shredded
- 1 cup baby spinach
- 1/2 cup scallions, sliced
- 1 Tablespoon garlic, minced
- 1/4 cup green or red pepper, diced
- I used one of my favorite techniques of getting the pan SMOKING hot and adding the mushrooms in and just let them sizzle.
- After they’re golden on both sides, add garlic and allow to get fragrant. Next, season with salt & pepper and let cool. Mix the eggs, spinach, cheese, scallions and diced green peppers in.
- Add the mushrooms and pour it in a pie plate and bake (covered with foil) at 400F until I see the eggs start to firm up (about 10 minutes) then I sprinkle a tiny bit more cheese on top and bake uncovered until the cheese gets bubbly.