Bacon & Egg Cups & Quiche

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Who doesn’t love the weekend! Sleeping in…(even if you say you don’t really sleep in, it’s still not waking up to an early alarm clock), waking up and sipping your coffee or tea just a little longer, and then there is breakfast or brunch. There is something about breakfast or brunch that makes it just a little more exciting than lunch & dinner most of the time, especially on the weekend!

Last weekend Travis wanted to take the lead on making brunch after we worked out. Often times I will take him through my Circuit 7 class that I prep for the week (if you love bootcamp style classes, you must try this and then definitely check out the other fabulous classes at Xtend Barre you’ll be hooked…on barre & brunch!) We made the following modifications and it was a delicious brunch!

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Bacon & Egg Cups & Quiche (adapted from here)

turkey bacon, nitrate free
10-12 organic eggs
1/4 c. almond milk
2 small red bell peppers, chopped
2 c. kale (save for end)
1/2 sweet onion, chopped
couple dashes of pepper
1/4 t. herbamare
coconut oil

Preheat oven to 350F. In a skillet, sauté the onions for a few minutes, then add the chopped red bell peppers and sauté another couple minutes. Remove from heat. In a bowl, whisk eggs and almond milk together. Add pepper and herbamare. Add cupcake liners to a cupcake pan. Line each liner with a 3/4-1 piece of turkey bacon. Add a spoonful of the onion and pepper mixture into the cups. Use a measuring cup, likely 1/3 cup, to pour egg mixture into cups, leaving a little room at the top. Bake at 350F for about 25 minutes or until cooked through.

***At this point we only had a cupcake pan with six spaces and didn’t want to wait to cook the rest. So, I decided to make a quiche. To do this, add the kale to the onion and pepper mixture and put it back on medium heat to cook down. After the kale is fully cooked down, remove it from the heat. Line a pie dish with coconut oil. Add strips of bacon around the outside. Pour the onion, pepper & kale mixture and spread evenly. Finally add the egg mixture on top and spread the vegetables again as needed. Bake at 350F for about 25 minutes.

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Voila, brunch for the bunch multiple ways! This will be perfect to serve for the holidays when you have family visiting. Definitely make sure to prepare the quiche version for the festive red & green colors!

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