Breakfast is often hailed as the most important meal of the day, and for good reason! It jumpstarts our metabolism, provides us with essential nutrients, and sets the tone for the day ahead. However, in the hustle and bustle of our daily lives, we often find ourselves skipping breakfast or resorting to unhealthy, on-the-go options.
That's where breakfast meal prepping comes into play. I made this powerhouse quiche for the week ahead. It’ll be super easy to heat up while getting the kids (and myself) ready for school, before running out the door to work.
By spending 30 minutes making this quiche, you’ll save yourself tons of time and mental energy throughout the week.
The Power of Breakfast Meal Prep:
1. Time-Saver: Mornings can be hectic, leaving little time for preparing a nutritious breakfast. By prepping your breakfast in advance, you'll save valuable time in the morning.
2. Healthier Choices: When you're in a rush, it's easy to reach for sugary cereals or processed snacks. By meal prepping your breakfast, you have control over the ingredients, ensuring you fuel your body with nutrient-dense foods.
3. Portion Control: Overeating or under-eating can throw off your energy levels and impact your productivity. With breakfast meal prepping, you can portion your meals in advance, ensuring you have the right balance of nutrients to sustain you throughout the day.
4. Hitting your goals: Like I always say: Cook once, track once…eat A LOT! Once you create this, you’ll have the macros for your breakfast all week. Breakfast prep makes tracking so quick and easy. No guess work necessary. Plus, if it’s from Macros with Maureen, you know it’ll start your day off with a protein punch!
By incorporating breakfast meal prepping into your routine, you're making a commitment to prioritize your well-being and set yourself up for success each day.
If you make this recipe, snap a pic and tag @macros.with.maureen! Leave a comment below and let me know how much you loved it!
Loaded Veggie & Ham Quiche:
Ingredients:
- 1 pre-made, frozen pie crust (I used Marie Calendar)
- 2 eggs
- 100g egg whites
- 136g non-fat cottage cheese
- dash of salt & pepper
- ½ Tbsp. ranch seasoning
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 2.5 oz. raw chopped & steamed broccoli
- 4.5 oz. ham steak cut into small cubes
- 90g mushrooms chopped & sauteed
- 50g shredded cheddar cheese
Instructions:
1. Preheat your oven to 350°F (190°C). Put the pie crust on a baking sheet & set aside
2. Pour the eggs through onion powder into the blender and blend until smooth. Pour mixture into a mixing bowl.
3. Prep your broccoli, ham steak & mushrooms and add them to the mixture
4. Pour the entire mixture into your pie crust.
5. Top with the cheese.
5. Bake for 35 minutes
6. Once baked, remove from the oven and allow the quiche to cool slightly before slicing into 6 portions.
7. Store the sliced quiche in airtight containers in the refrigerator for up to 5 days.
Serves 6
Calories: 282
Protein: 15.6g
Carbs: 20.6g
Fat: 16g
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