Broccoli Cheddar Breakfast Quiche


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 

Ingredients: 

  • 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

Instructions:

  1. 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. 

  2. 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.  

  3. In a large mixing bowl, whisk together eggs and egg whites. Add cheese, salt and pepper, and mix. 

  4. 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.

  5. Pour the egg and cheese mix into the iron skillet. 

  6. Bake at 375 for 30-40 minutes or until center comes out clean with a toothpick and top is golden. 


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