Brandi has set out on a journey to try the Trim Healthy Mama menu, which looks like a really neat idea. Basically, it staggers protein/fat meals and protein/carb meals, teaching the body to burn fat for energy instead of begging for carb refills all the time. I don’t pretend to be a nutritionist, but it lets me eat what I want as long as I don’t mix carbs and fats. The downside is pretty much no sandwiches ever again. Bread? Sure. Bread and beef? No. Also no ice cream. There are definitely downsides.
Anyway, we also wanted to have more time in the mornings to talk and read and pray before the girls got up. This menu plan encourages breakfasts like bacon and eggs, which I love but take a long time to make. Brandi suggested I make a quiche casserole big enough to last all week so we could just warm up a serving each morning. I’ve made a lot of quiche casseroles, but this time I decided to play with the ingredients a bit to make it creamier. And now I bring you Creamy Crustless Quiche Casserole, let the mouth watering begin!
- 12 extra large eggs
- 12 oz heavy whipping cream
- 1 tablespoon of tabasco-based hot sauce (chef’s choice, I prefer smokier blends)
- 15 oz ricotta cheese
- 8 oz shredded cheese (chef’s choice on variety, I used Mexican taco blend)
- 1 large sweet red bell pepper, diced
- 1.5 cups of shredded spinach (I used frozen and thawed it out)
- 16 oz of diced pre-cooked breakfast meat (chef’s choice, I used ham)
- Whip the eggs and cream together until uniform.
- Add the hot sauce and stir until the orange color is completely blended into the eggs and cream.
- Add the ricotta cheese and whip until it has the consistency of custard.
- Add the spinach and peppers piecemeal, stirring as you do for uniform distribution of green and red.
- Add the cheese and meat and stir.
- Pour into a casserole dish (greased if needed). Optional: sprinkle a few shreds of cheese on top.
- Bake at 350F until the edges of the casserole are golden brown and the top is starting to go from yellow to golden.
- Test the interior with a butter knife. It should come up mostly clean, but a few flecks of ricotta cheese may stick to the metal.
For spice aficionados, the hot sauce does not make this spicy. It’s just to add a slight smoky edge to the cheese. If you want it spicy, you’ll need at least four tablespoons of sauce. For comparison, I like spice and I usually use a whole tablespoon of hot sauce just to make myself a three-egg omelet.
We used this as a week-long casserole, dividing it into ten servings However, since people in groups tend to eat a little more (ever notice that?) it really only serves six. Or up to four really hungry people, and up to one ogre if he had a princess or two before coming to breakfast.
For some fun variations, try adding a little Greek yogurt or sour cream. You can also swap the ricotta for cottage cheese if you want a lower-fat version. There’s no limit to the vegetables you can use, but I like spinach with my eggs best. I would have like to add a chopped onion, but when an onion is cooked it’s high in sugars and is a no-no on Brandi’s new meal plan. Share and enjoy.
Live Long and Prosper.
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