A Bright Balance

The perfect recipe for a balanced life!


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Mini Breakfast Quiches

Quiches going in!

Before
Mini Breakfast Quiches

After

(This recipe serves 4-6 people)

Ingredients:

  • 1 cup diced mushrooms
  • 1 cup diced red onion
  • 1 cup diced bell pepper
  • 1 cup diced ham
  • 1 cup chopped spinach
  • 2 ½ cups shredded cheese
  • 8-10 eggs
  • Olive oil
  • Salt & pepper

Directions

  • In a medium skillet, sauté on medium-high heat the mushrooms, onions, and peppers with 1 tablespoon of olive oil and a pinch of salt and pepper.  Stir occasionally and allow to cook for about 10 minutes.  Once soft, add the chopped spinach and diced ham and mix all the ingredients together.
  • In a large mixing bowl, crack 8-10 eggs and whisk together.  Add in the vegetable and ham mixture and 2 cups of the shredded cheese.  (Save the ½ cup to top the mini quiches with).  Make sure to stir thoroughly while combining all of the ingredients together.
  • Preheat oven to 350°.  Using a paper towel, rub olive oil on the bottom and side of muffin tins to ensure the egg mixture won’t stick.
  • Pour the mixture into each muffin cup leaving about ½” from the top (the eggs will rise!).
  • Bake in the oven for 20-22 minutes or until the egg mixture is cooked.  Add the remaining ½ cup of shredded cheese to the top of each quiche and place back into the oven for about 3 minutes or until the cheese is melted.
  • Allow to cool before removing from the muffin tin.  Serve warm and enjoy!

Download a PDF of this recipe here!

Mini Breakfast Quiches

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Egg & Ham Salad

Egg & Ham Salad

(For best results, see our recipe for Homemade Mayo)

(This recipe serves 4-6 people)

 

Ingredients:

  • 6-8 hardboiled eggs (peeled)
  • 4-5 celery stocks (diced)
  • ¾ to ½ lb thick sliced ham (diced)
  • ½ cup mayonnaise
  • 1 tbsp fresh lemon juice
  • Salt & pepper to taste

 

Directions:

  • In a large mixing bowl, mash up the hardboiled eggs with the mayo and lemon juice.
  • Once the eggs are mashed, add the diced celery and ham.  Stir with a large spoon and add salt & pepper to taste.
  • Place in the refrigerator for about 30 minutes to allow the ingredients to fully incorporate.
  • Scoop into a lettuce wrap or on top of a bed of spinach! Enjoy!

Download a PDF of this recipe here!

Egg & Ham Salad


Clean & Green Deviled Eggs

Deviled Eggs

(Recipe serves 6-8 people)

Ingredients:

  • A dozen eggs
  • 2 avacados
  • ¼ cup bacon bits
  • ¼ chopped chives
  • 2 tbsp lemon juice
  • ¼ cup paleo mayonnaise
  • 1 tsp dill
  • Pinch of salt, pepper, garlic powder
  • Paprika

Directions

  • Boil all eggs for 20 minutes, let cool
  • Once cooled, cut all of the eggs in half.  Remove the egg yolks and combine into a separate bowl.
  • Add remaining ingredients into the bowl.  (reserve ½ bacon bits, chopped chives, and the paprika for garish.
  •  Combine all ingredients together.  I usually use a potato masher to ensure that everything is incorporated thoroughly.
  • Once combined, scoop the mixture into a large zip-loc storage bag for piping.  Cut off small corner and dispense the filling into all of the egg halves.
  • Once all filling is dispensed, top each egg with bacon bits and chives.  Lightly sprinkle the paprika all over the eggs.
  • Serve chilled

Enjoy!

Download a PDF of this recipe here!

Clean & Green Deviled Eggs