Time for breakfast on the blog! This is a really great go-to breakfast that's super high in protein. If you need a little bit more carb in your breakfast to balance this out, maybe add in a piece of fruit. If you have eliminated potatoes in your lifestyle, not a problem! Just skip that step and go right into the rest of the recipe. Not eating dairy? Not a problem, skip the cheese and it's just as tasty! Simple to adjust this recipe to your own plan.
Serving size: This recipe makes 6 servings of quiche
Macronutrient Balance: 32g Protein / 15g Fat / 10g Carbohydrates
16 oz ground turkey (93% lean) 6 oz shredded frozen hashbrown potatoes 5.5 oz raw brocolli - broken up into smaller pieces 6 eggs
1.5 cups liquid egg whites
1 medium sized onion - diced 2.5 oz cheddar cheese - shredded
1 tsp olive oil
2 tsp salt
2 tsp black pepper
In a cast iron skillet, toss hashbrowns with 1 tsp olive oil and evenly spread around in the skillet. Bake at 400 degrees for 10 minutes. Once done - remove from oven and bring the temperature down to 375.
While hashbrowns are baking, in a medium skillet - brown ground turkey. Once the turkey is cooked, add in the chopped onion and cook together until onion is translucent. Season with 1 tsp salt and 1 tsp black pepper. Remove from heat.
In a large mixing bowl, whisk together eggs and egg whites. Add cheese, salt and pepper, and mix.
Once the hashbrowns have cooled down, for about 5-10 minutes, add the ground turkey and broccoli and smooth it out until it's an even layer.
Pour the egg and cheese mix into the iron skillet.
Bake at 375 for 30-40 minutes or until center comes out clean with a toothpick and top is golden.
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