Spinach quiche has been a holiday morning breakfast staple for as long as I can remember.

It’s easy to make ahead of time, so you don’t need to spend a ton of extra time in the kitchen. It’s easy to swap ingredients in and out based on what you and your family like, what you have in the fridge, or what you can afford. And – best of all – everyone loves it! 

Growing up, my mom always made her version of Quiche Lorraine, with bacon, spinach, and cheddar cheese. I loved how flavorful it was! These days I like to put my own spin on this, like I did with this vegetarian quiche recipe filled with spinach, mushrooms, and Swiss cheese. 

If you’re in the mood for something different, you can also check out my recipes for quiche provencal, which is chock full of vegetables and goat cheese, or my prosciutto and artichoke quiche, which has a more delicate flavor. 

What goes in spinach quiche?

At its most basic, quiche is a savory pie consisting of pastry crust filled with a rich egg custard. What you add into that custard is what makes your quiche extra special. 

For this recipe, I used:

• Spinach. Frozen spinach actually works best for quiche. Thaw it and drain away as much water as you can. If you want to use fresh spinach, saute it before adding it to your recipe. 
• Mushrooms. I love the earthy flavor of cremini mushrooms, but white mushrooms are great, too. You can also get fancy with a wild mushroom medley. 
• Onion or Shallot. Onion and shallot are both delicious in quiche, so use whichever you prefer. Give it a quick saute in some olive oil to soften it up and take away it’s harsh bite. 
• Cheese. There really is no one cheese that’s the best for quiche, so I mix it up depending on my mood. I love the sharpness of Swiss cheese combined with a little parmesan, so that’s what I used this time around. But any crumbled or shredded cheese will do. Cheddar and mozzarella are really popular options as well!
• Garlic, Salt and Pepper. What recipe is complete without them? 

You’ll also need a crust for the filling to go in. Sometimes I make my own crust and other times I buy a premade one – it really depends on how ambitious I’m feeling and how much energy I want to put into cooking. If you have the time, homemade crust is definitely much more delicious. 

Don’t be intimidated by the thought of making your own crust! While it does take a little extra time, it isn’t difficult. This recipe for easy pie dough is great for beginners. If you don’t have butter, you can also make a delicious olive oil pie crust. 

What is quiche served with? 

Quiche is delicious any time of day, so what you have with it will largely depend on what meal you’re serving it for. For breakfast, I find that it’s usually enough on it’s own with a cup of coffee or a mimosa. 

For lunch or dinner, I love serving quiche with something acidic to cut through its richness. It’s perfect with a simple green salad topped with vinaigrette or with tomatoes tossed in balsamic vinegar. You could also serve it with a green vegetable – asparagus is great!

Can you freeze quiche?

Yes! Quiche actually freezes really well. Be sure to let it cool completely, then wrap it tightly in plastic wrap. If you wrap it while it’s still warm, it could trap condensation inside, leading to freezer burn. 

Defrost the frozen quiche in the fridge overnight, then pop it in the oven or the microwave to rewarm it. Quiche is also delicious served cold!

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Mushroom + Spinach Quiche

Your whole family will love this easy spinach quiche recipe. It's great any time, but we especially love it for holiday brunches.

Course Healthy Breakfast Recipes

Cuisine American

Keyword spinach quiche

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Calories 273kcal

Author Lauren Keating

Ingredients

• 1 pie crust
• 2 Tablespoons olive oil
• 8 ounces sliced mushrooms
• 1 small onion finely chopped
• 2 garlic cloves minced
• 10 ounces frozen spinach thawed and drained
• 4 large eggs
• ½ cup whole milk
• ½ cup heavy cream
• ½ cup shredded Swiss cheese

Instructions

• Heat you oven to 400F.
• Arrange the pie dough into a 9-inch pie plate.
• Heat the oil in a skillet set over medium high heat. Add the mushrooms, onion, and garlic, and cook until softened, about 5 minutes. Set aside and let cool slightly.
• In a bowl, whisk together the eggs, milk, and cream. Season with salt and pepper. Stir the cooked vegetables and spinach into the egg mixture.
• Pour the eggs in to the crust.
• Bake for 15 minutes. Then reduce the heat to 350 and bake an additional 30-40 minutes, or until the center of the quiche is set.
• If the quiche begins to brown too quickly, cover it with foil.
• Let the quiche cool for at least 15 minutes before serving.

Nutrition

Serving: 1slice | Calories: 273kcal | Carbohydrates: 17g | Protein: 9g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Cholesterol: 118mg | Sodium: 176mg | Fiber: 3g | Sugar: 3g

OK, I know what you’re thinking.

What on earth is a chaffle?

No, that’s not a typo. A chaffle is a grain-free, low carb waffle that’s great for people following a keto diet. At their simplest, chaffles are a mixture of eggs and cheese that’s baked in a waffle iron until it’s light and fluffy inside and crisp on the edges. Just like the perfect homemade waffle. 

These low carb waffles have taken the internet by storm over the last few weeks – and for good reason! They’re an amazing low carb substitute for bread, and people have been stuffing them with all sorts of fun fillings and also using them to make sandwiches and pizzas. 

I’ll be honest. At first, I thought they sounded weird. But the more I thought about it, the more appealing a savory chaffle sounded. I eat carbs but Shawn doesn’t, so I made these chaffles with ham, jalapeno peppers, and scallions as a treat for him.

Of course, I couldn’t stop nibbling at them myself! It really is impressive how fluffy and bread-like they are! They definitely taste cheesy, but they aren’t eggy at all. 

If traditional waffles are more your style and you aren’t counting carbs, try my sweet corn waffles with blueberry sauce or this buttermilk waffle recipe. 

If you love jalapenos and cheese, you might also want to ry these low carb smoked jalapeno poppers.

How do you make a savory low carb waffle? 

These savory ham and cheese chaffles are so easy to make! Start by grating 2 ounces of cheddar cheese. You can use pre-shredded cheese, but I really liked how they came out when I shredded a fresh block with my finest grater. 

Next, mix in 2 eggs along with two teaspoons of coconut flour, diced ham steak, grated jalapeno pepper, and chopped scallions. 

Cook the batter in a hot waffle iron coated with coconut oil or ghee spray for 2-3 minutes, or until it’s golden brown and puffed. It should pull off of the waffle iron really easily. It will be soft and bready and first, but the edges will crisp up as the cheese cools. 

A lot of people like to use a mini waffle maker for this, but I use my full-size version. Just spoon the batter in the middle and know that you’re waffle won’t be as big as the waffle iron is. 

When the cheese is grated really finely, it practically melts into the egg and creates a thick batter before it even hits the hot waffle iron. I use the same grater to grate my jalapeno. That way it blends evenly into the batter and you don’t have to worry about accidentally getting too much in one bite. It might give the batter a slightly green tinge, but that will go away once they’re cooked. 

Are chaffles healthy? 

My first reaction to the thought of a cheese and egg waffle was that there was no way that it’s healthy. But when you break it down into its individual ingredients, it’s really not much different than an omelet. Plus they use less cheese than most omelets do, with just ¼ ounce of cheese each. They are a little high in fat and cholesterol, but low in carbs and moderate in calories, so it all depends on what you prioritize for your personal diet. 

Sharp cheddar is naturally low in lactose, but you can also make these chaffles with non-dairy cheese shreds.

Can you make sweet chaffles? 

Yes! Sweet keto waffles are totally a thing. Most are made with mozzarella cheese instead of cheddar for a milder flavor. I love the look of these pumpkin chaffles and can’t wait to make them myself.  If you’re weirded out by the thought of cheese for breakfast, I’m a big fan of Swerve’s low carb pancake and waffle mix.

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Savory Chaffles with Ham and Jalapenos

Low carb ham and cheddar waffles have jalapeno and scallions for extra flavor. These "chaffles" are perfect for people on a low carb or keto diet!

Course Healthy Breakfast Recipes

Cuisine American

Keyword chaffle, ham and cheese waffle, keto recipe, low carb recipe, low carb waffle

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 4 servings

Calories 119kcal

Author Lauren Keating

Equipment

• Coconut Flour
• Ghee Oil Spray
• Mini Waffle Iron

Ingredients

• 2 ounces sharp cheddar cheese
• ½ jalapeno pepper
• 2 large eggs
• 2 ounces ham steak
• 1 scallion
• 2 teaspoons coconut flour

Instructions

• Shred the cheese using the finest grater you have. Remove the seeds from the jalapeno and grate it on the same grater. Finely chop the ham and scallion.
• Combine all ingredients in a bowl. Mix well.
• Pour 1/4 of the batter into a hot waffle iron sprayed with cooking spray (I like using coconut oil or ghee spray for the best flavor). Cook 2-3 minutes, until golden brown and crispy around the edges.
• Remove the waffle from the waffle iron – it will continue to crisp as it cools.
• Repeat with the remaining batter.
• Enjoy these chaffles warm or at room temperature.

Notes

Chaffles reheat best on a baking sheet in the oven, or in a toaster oven (not a pop up style toaster)

Nutrition

Serving: 1g | Calories: 119kcal | Carbohydrates: 2g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 113mg | Sodium: 308mg | Sugar: 1g

If you’re like me (and I know you are!) you love a healthy breakfast – whether it’s eaten in the morning or at dinnertime. There’s just something about breakfast food that’s so good! 

This vegetarian omelet with spinach is as tasty as it is healthy. During the week I’m all about make-ahead breakfasts that I can eat on the run, but on the weekend I love taking a few extra minutes to make fresh eggs. This omelet recipe is very simple and only takes about ten minutes to cook. With my tips on how to make the perfect omelet, you’ll be a pro in no time!

When looking for the perfect breakfast, what do you look for? I look for something that’s going to fuel my day. without making me feel bogged down or lazy. This omelet with spinach recipe ticks off every box of my good breakfast checklist. I especially love that it’s chock full of farm fresh vegetables like tomatoes, peppers, and mushrooms, to help start the day off on a nutritious foot. 

How to make an omelet

Eggs cook quickly, so you’ll want to be sure to have all of your ingredients prepped and ready to go before you start cooking. For this vegetarian omelet, that means shredding the cheese and sauteeing the vegetables. Then, heat up your smallest pan and coat it in butter. When both the mix and the pan are ready, pour your egg mixture into the pan. Using a small pan will result in a thicker, fluffier omelet. The smaller omelet is also much easier to handle when it’s time to flip it!

You will see that the eggs fill the pan, settling in at the sides. From there it is just a simple matter of making sure the omelet cooks evenly. You do this by pushing the cooked parts of the egg ever so gently towards the center, making sure not to break the omelet. You’ll know your eggs are done when the liquid look is gone and the omelet has a slight sheen to it.

Once the omelet is cooked, you will need to add your ingredients. I recommend spinach, cheese, and tomatoes, but you can add whatever your heart desires. Place your ingredients on one side of the omelet.  From there you just fold the omelet over, cover it, it cook it for another minute or two so the cheese gets nice and melty. Flip it out of the pan and onto a plate and enjoy!

Tips for the best omelet

Always cook an omelet on medium-low heat. That way you’ll have plenty of time to move the egg around and get each part cooked evenly. Otherwise, some parts can start to brown and stick to the pan while other parts are still raw. I also recommend that you use a rubber spatula so you can properly move the eggs around. 

Another tool that will make your life way easier is an omelet pan. These pans have sloping sides that help with moving the egg mixture around and getting the omelet out. If you don’t have one of these, a regular pan with sloped sides should do just as well. 

What can I put in an omelet? 

I love going to the farmers market and grabbing whatever looks good or going through the fridge seeking out any bits and bobs that are left from the week.  This vegetable omelet with spinach is a classic, but you can also try a spinach-artichoke omelet or a chorizo omelet. I also love making omelets with smoked salmon and feta or leftover steak with sauteed peppers and onions. The only limit here is your imagination! Just make sure your fillings are cooked before you add them to the eggs. 

With these tips, you’re ready to become an omelet master!

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Vegetarian Omelet with Spinach

This vegetarian omelet with spinach and fresh farmers market product is a great, nutritious meal any time of the day. It's ready in about 10 minutes, so a healthy breakfast is never far away!

Course Healthy Breakfast Recipes

Cuisine American

Keyword Omelet with spinach Spinach omelet Omelet with spinach recipe

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 1

Calories 421kcal

Author Lauren Keating

Ingredients

• 2 large eggs
• 2 tablespoons milk
• 1 tablespoon butter
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper
• ½ cup spinach chopped coarsely
• 1 small tomato finely diced (about 1/4 cup)
• ¼ red bell pepper finely diced (about 1/4 cup)
• 2 mushrooms cleaned and sliced thinly
• 1 ounce Swiss cheese shredded

Instructions

• In a small bowl, whisk eggs and milk until well blended
• Spray a small non-stick omelet pan or skillet with cooking spray. Saute mushrooms and peppers until soft, about 3 minutes. Remove from pan and set aside.
• Melt the butter in the pan. Pour in the egg mixture, tilting the pan to coat the bottom. Lift up the cooked edges of eggs to allow uncooked eggs to be cooked. When the top of eggs are thickened and no liquid eggs remain, season with salt and pepper. 
• Add spinach, tomatoes, mushrooms, peppers, and cheese to one side of the omelet
• Fold omelet in half. Cover and cook 1-2 minutes, or until cheese is melted. Serve immediately.

Nutrition

Serving: 1g | Calories: 421kcal | Carbohydrates: 14g | Protein: 26g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 431mg | Sodium: 591mg | Fiber: 4g | Sugar: 5g

I’m late to the party when it comes to Starbucks sous vide egg bites, but I’ve been making up for lost time the summer. I knew that people loved them, but I didn’t understand the appeal. I don’t usually get food at Starbucks and I assumed they were just a fancy version of egg cups. 

Then I tried them. 

And I basically lost my mind.

I was hooked from the very first bite. 

Sous vide egg bites might look like egg cups, but they’re an entirely different experience. They’re light and fluffy with a creamy, custardy texture that’s like the best slow scrambled eggs you’ve ever eaten – but better. 

And you can add all sorts of fun mix-ins to them to make them even more exciting! At Starbucks, I usually stick to the bacon and gruyere. At home, I keep things on the lighter side by sticking with vegetables. I especially love this sous vide egg bites recipe with its combination of zucchini, roasted red pepper, and feta. 

These are great straight from the oven, but they’re also perfect for meal prepping for easy make-ahead breakfasts. Store them in the refrigerator and then pop one into the microwave for about 45 seconds when you’re ready to eat. 

What can I put in sous vide egg bites? 

Anything you want! 

I’ll share the recipe for these Mediterranian-inspired zucchini, red pepper, and feta bites, but the sky’s the limit! There’s definitely room to get creative here. 

I love sticking with sharp, flavorful cheeses like feta, cheddar, or Monterey jack since a little goes a long way. You can also leave the cheese out entirely. Try making egg bites with just sausage and broccoli or crumbled chorizo, baby spinach, and tomato. If you’re using meat, you just want to cook it and let it cool before adding it to the egg mixture. 

Do I need any special tools to make sous vide egg bites at home?

You’ll need something to cook the egg bites in so that they keep their cute little single-serving shape. You can buy dedicated egg bite molds, but I bet you already have something in your kitchen that will work without the need to buy any special equipment. 

Silicon muffin tins are a great option since the eggs pop right out with next to no effort. You can also use small (4-ounce) mason jars, which are handy since they also work as a storage vessel. I’ve also had great luck using a well-greased popover pan, which is what I used for the bites in these photos. 

Whatever you use, you’ll also need a roasting pan large enough to hold it. Cooking sous vide means you cook food slowly and gently in temperature-controlled water. Generally, you’d do this by sealing the food in plastic and using an immersion circulator to keep the water at a constant temperature. We’re not doing that. Instead, you’ll bake the egg bites in a water bath, like you would do for a cheesecake. The oven keeps the water at a constant temperature and cooks the eggs gently. 

Can I make sous vide egg bites in the oven?

Yes! There are a ton of recipes for sous vide egg bites that are made in the Instant Pot. Those are great, but I love making them in the oven for a few reasons. 

First, you can make more at once. Second, there are more options for molds. You can try, but there’s no way to fit a muffin tin or popover pan in a pressure cooker! Which means you’re limited to specially designed single-purpose pans or mason jars (which make me nervous under pressure). 

As I mentioned above, this recipe cooks slowly in a water bath to replicate that creamy sous vide texture. To make them, start by filling your muffins tins/mason jars/egg mold/popover pan a third of the way with your favorite mix-ins. Then, combine eggs and cottage cheese in a blender and process until they’re light and fluffy. Pour the egg mixture over the toppings and wrap everything tightly with foil or parchment so the steam doesn’t escape. Bake in a water bath for 1 hour, or until set. 

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Zucchini, Red Pepper, and Feta Sous Vide Egg Bites

Homemade sous vide egg bites are just as delicious as the Starbucks version at a fraction of the cost! This zucchini, red pepper, and feta egg bite recipe is low carb, gluten-free, and perfect for meal prep.

Course Healthy Breakfast Recipes

Cuisine American

Keyword egg bites, egg muffins, sous vide eggs

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 bites (2 per serving)

Calories 209kcal

Author Lauren Keating

Ingredients

• 12 eggs
• ⅓ cup cottage cheese
• Cracked black pepper
• 2 cup diced zucchini
• 2 roasted red peppers chopped
• ⅓ cup feta

Instructions

• Heat your oven to 325F. Grease a 12 cup muffin tin or popover pan. Place the pan inside of a roasting pan. Pour 1.5 to 2 cups of water into the roasting pan, around the muffin pan. The water should come up the side of the muffin cups, but not so high that it spills into them.
• Add the eggs and cottage cheese to a blender. Blend 30-40 seconds, or until smooth and frothy. Season with cracked black pepper.
• Divide the zucchini, roasted red pepper, and feta among the muffin cups, filling each cup about 1/3 of the way. Pour the egg mixture over the vegetables, filling each cup.
• Cover the pans securely with foil or parchment to help keep the steam inside. Carefully transfer to the oven and bake for 60 minutes, or until the eggs are set. Remove from the oven and run a sharp knife around the edge o each muffin cup to help the eggs release. Let cool slightly, then remove the egg bites from the muffin pan.
• Eat immediately, or cool completely and then refrigerate for later.

Nutrition

Serving: 1g | Calories: 209kcal | Carbohydrates: 6g | Protein: 16g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 381mg | Sodium: 264mg | Fiber: 1g | Sugar: 4g

I created this recipe for my client, GO VEGGIE. Thank you for supporting the brands that keep me inspired in the kitchen.

I made these mini vegetable breakfast pizzas for dinner the other night and I can’t stop thinking about them. They were so good!

Breakfast pizzas are usually loaded with meat like bacon or sausage. When you’re lucky enough to find a vegetarian version, it’s almost always loaded with spinach. Spinach is great, but something you just want something a little different, you know?

To be honest, this vegetable breakfast pizza recipe was a clean-out-the-fridge situation. I was loosely inspired by the idea of toppings inspired by Potatoes O’Brien, but in the end, I didn’t have a real plan and I

wasn’t sure what to expect. I threw on a little bit of this and a little bit of that. Some mushrooms. Some spiralized butternut squash. Italian seasoning. Not one but two kinds of GO VEGGIE lactose-free cheese.

It’s hard to go wrong with homemade pizza – there’s just something about freshly baked pizza crust – but these were exceptionally delicious.

I prefer making mini pizzas instead of full-sized pies when eggs are involved. It eliminates the risk of having to cut through an egg (and the dilemma of who gets which part), plus everyone can customize their own toppings. You can even go crazy and add an extra egg to your pizza  – or leave it off completely if that’s how you roll.

I also like baking pizzas in a really hot oven – usually 450F. It helps the pizza dough get golden brown and crispy with big air bubbles.

I didn’t think tomato sauce would go well with the vegetables I used on these pizzas, so I skipped it and just brushed the dough with olive oil before piling on GO VEGGIE mozzarella and cheddar. Since GO VEGGIE melts just like regular cheese, it forms a nice, gooey base that helps all of those toppings stay on. (I also sprinkled a little more cheese over the top to weigh them down.)

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Vegetable Breakfast Pizza

Course Healthy Breakfast Recipes

Cuisine American

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 4 servings

Calories 492kcal

Author Lauren Keating

Ingredients

• 1 pound pizza dough at room temperature
• 1 teaspoon olive oil
• ¼ teaspoon Italian seasoning
• 1 cup GO VEGGIE lactose-free mozzarella shreds
• 1 cup GO VEGGIE lactose-free cheddar shreds
• 1 cup spiralized butternut squash
• ½ cup chopped fresh mushrooms
• ½ cup diced red bell pepper
• ½ cup thinly sliced baby potatoes
• 4 large eggs
• 2 Tablespoons sliced green onions
• Salt and Pepper

Instructions

• Heat your oven to 450F. Grease a baking sheet with cooking spray.
• Divide the dough into 4 equal pieces. Stretch each piece into a round disk that’s as thin as you can get it. Arrange the discs on the baking sheet.
• Brush each piece of dough with olive oil and season with Italian seasoning. Scatter ⅔ of the cheese over the dough, leaving a ½-inch border around the edge of each pizza. Top the pizzas with butternut squash, mushrooms, bell pepper, and potatoes. Bake for 8 minutes, or until the crust begins to set around the edges.
• Crack an egg into a small cup, then carefully pour it onto one pizza. Repeat with the remaining eggs. Return the pan to the oven and bake 8-10 minutes, or until the eggs are cooked to your liking.
• Remove the pizzas from the oven and sprinkle with green onions. Season with salt and pepper.

Nutrition

Serving: 1g | Calories: 492kcal | Carbohydrates: 69g | Protein: 19g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Cholesterol: 199mg | Sodium: 669mg | Fiber: 7g | Sugar: 7g

I created this recipe for my client, Red Pack. Thank you for supporting the brands that keep me inspired in the kitchen. 

For the past few months, my Saturday morning routine has looked like this: Get up at an ungodly early hour (especially for the weekend). Pour a cup of coffee down my throat. Go to a spin class.  Eat eggs.

In the beginning, we’d just go to the diner and get eggs and bacon, but that got old pretty quickly and I’ve been trying out more ways to make eggs at home. Sometimes I make fried eggs with bacon, other times it’s quiche or a fritatta. Lately, I’ve been loving this Mexican-inspired take on Eggs in Purgatory.

I start by making a simple blender salsa – it takes about 30 seconds and is so much tastier than the jarred stuff. Then I brown some chorizo in a big pan, add the salsa and let it reduce a bit, and then crack in some eggs and let them cook right there nestled into that spicy sauce. It’s easy to make, delicious, and packed with protein that helps keep me full for the rest of the day.

Depending on my mood, I’ll top it off with avocado slices or briny feta or I’ll scoop it up with grain-free tortilla chips. I bet it would also be great scooped on top of toast.

I like making my own salsa for these salsa poached eggs because it gives me more control over the balance of flavors – I like it thick and saucy with a little heat and a lot of cilantro. I also like the subtle sweetness that red onion gives the sauce. I’m usually all about using fresh ingredients, but for sauces like this, canned tomatoes are the way to go because they have a more consistent flavor and texture than fresh tomatoes do.

For quality tomatoes, I turn to Red Pack. Their whole peeled tomatoes were voted “Best Canned Tomatoes” by Epicurious, and it’s easy to see why. They’re a gorgeous deep-red color (no orange or yellow bits) and the tomatoes themselves are nice and firm. I also like that they’re packed in tomato puree instead of juice – it just gives them that much more flavor.

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Salsa Poached Eggs with Chorizo

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Lauren Keating

Ingredients

• 1 large can 28 ounces RedPack whole peeled plum tomatoes
• 1 red onion quartered
• 2 jalapeno peppers quartered
• 1 bunch cilantro
• ½ teaspoon ground cumin
• 1 Tablespoon olive oil
• 2 links fresh chorizo
• 6 eggs
• hot sauce feta cheese, sliced avocado, and tortilla chips for serving (optional)

Instructions

• Add the tomatoes, onion, jalapenos, cilantro, and cumin to your blender. Blend on high 10-15 seconds, or until everything is finely chopped. Season to taste with salt. 
• Heat the oil in a large skillet set over medium high heat. Remove the casings from the chorizo and crumble the sausage into the pan. Cook 4-5 minutes, or until browned. Pour in the salsa and cook another 5 minutes, or until some of the liquid is reduced and the mixture begins to thicken. 
• Use a spoon to create a well in the salsa; crack in an egg. Repeat with the remaining eggs. Reduce heat to medium-low and loosely cover; cook 5-7 minutes, or until the eggs are cooked to your liking.
• If desired, serve topped with feta cheese, hot sauce, sliced avocado, and tortilla chips. 

Notes

To make this paleo, I serve it with grain-free tortilla chips. For Whole 30, skip both the cheese and the chips entirely. 

If you’ve ever done a Whole 30, you know that eggs are a pretty big component of the plan. They’re one of the best-tasting things you can eat, plus they’re one of the easiest things to make. You find yourself eating them morning, noon, and night.

After eating so many eggs, I thought I’d be tired of them by the end of my 30 days. Surprisingly, the opposite was true. They’ve gone from something we never gave much thought to, to a huge part of our diet.

We eat them over vegetable hash, poached in spicy sauce, and on top of grain bowls. These ham and kale egg cups are an easy make ahead breakfast that has saved my butt on more than a few mornings.

Standing in front of the egg refrigerator at the grocery store can be a little intimidating. Even at stores like Whole Foods or the local Co-op, there are a ton of options.

Cage free? Free range? White? Brown? Organic? Vegetarian Fed? It’s enough to make your head spin.

We had chickens when I was growing up, and nothing beats a farm fresh egg. Unfortunately, that’s not always an option. Backyard chickens aren’t allowed in my neighborhood and even if they were I don’t really have the time or space that they need.

So, I do the best I can at the grocery store. Nellie’s eggs are free range, which means they have easy access to the outdoors where they’re able to scratch, peck, and do all the other things chickens do. They’re also certified humane, and I like the idea that their hens are treated with a little respect.

They also offer farm tours so you check them out for yourself, which I think is really cool and transparent of them. Plus even though they’re in the business of selling eggs, they encourage everyone to raise their own chickens and even have a section of their web site dedicated to showing you how. I’ve never met them, but they seem like good people so I feel good about choosing their eggs.

How to make egg cups

I love making eggs cups because they’re super easy and can be customized in a million different ways.

They’re baked in a muffin tin for built-in portion control and portability – think of them like a mini crustless quiche or fritatta.

To make egg cups, start by whiskng together a dozen eggs along with salt, pepper, or whatever other seasonings you like.

Then, pour the eggs into a muffin tin. I like my egg cups on the larger side, so I use 12 eggs to make 9 cups.

For this version, I added massaged kale, diced ham (I just use a small ham steak), and fresh herbs.

Add the fillings to each cup individually rather than trying to mix them in to all of the eggs. That way, you won’t have to pour out something full of solids (messy!) and you can make the mix-ins are distributed evenly throughout all of the egg cups.

This combination is my personal favorite, but you can customize them with your favorite fillings or even do a try that’s mix and match.

Sometimes I’ll make half a pan of ham and kale egg cups for myself, then swap out the kale for spinach and add some cheese to the rest for Shawn.

They keep in the refrigerator for several days, and are delicious hot or cold so they’re great for breakfast on the go!

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Ham and Kale Egg Cups

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 9

Calories 134kcal

Author Lauren Keating

Ingredients

• 2 cups kale
• salt and pepper
• 12 large eggs
• ¼ cup milk or nutmilk optional
• 4 ounces diced ham
• ¼ cup parsley chopped
• 2 tablespoons chopped chives

Instructions

• Heat the oven to 350ºF.
• Cut the kale into thin ribbons. Sprinkle with salt and massage several minutes, until the kale begin to soften. Set aside.
• Crack the eggs into a large measuring cup. Add the milk, if using, and season with salt and pepper. Whisk well to combine.
• Spray a muffin tin with nonstick spray or oil. Pour the eggs into nine of the muffin cups, filling each 3/4 of the way full. Add some ham, kale, parsley, and chives to each cup. Use a fork to stir gently, so that the kale is submerged.
• Bake for 20-25 minutes, or until the tops of the egg cups are set. Let cool slightly, then remove the eggs from the pan. Serve immediately or refrigerate for later.

Nutrition

Calories: 134kcal | Protein: 11g | Fat: 9g | Saturated Fat: 3g

This is a sponsored conversation written by me on behalf of Taste of Home. The opinions and text are all mine.

OXO recently made that promise and asked me if I’d be interested in trying out some of their new products. Obviously, I couldn’t say no. They sent me their Microwave Omelet Maker, Microwave Bacon Crisper, Good Grips Pour-Over Coffee Maker, and Clarity Adjustable Temperature Kettle, and I used all four of them to make the spinach artichoke omelet, bacon, and coffee pictured here.

Here are my thoughts on the items they sent:

1. The Clarity Kettle is definitely my favorite item received. Prior to receiving this kettle, I used a stovetop kettle that had a broken whistle. I was always left guessing when my water was ready, and it was pretty annoying. The Clarity Kettle was definitely an upgrade! It’s really intuitive to use, and you can select the exact temperature (between 170º and 212ºF) you want your water to be by spinning the knob on the front. There’s even a handy cheat sheet printed on the base of the kettle so you don’t need to memorize what temperatures work best for different teas or coffees. And once your water is heated, the kettle holds it at that temperature for 30 minutes – so your second drink is just as perfect as the first.
2. The pour-over coffee maker is also right up my alley – you know how I feel about coffee! I use my Nespresso maker every morning, but recently I’ve been enjoying pour-overs on the weekend. I love that this gadget has a built in water tank so you don’t need to guess how much water you’re pouring in. The tank regulates the water distribution and distributes it evenly over the coffee grounds for an amazing cup of coffee. This is great for people like me who normally use a coffee system but want to have another option. For $15.99, you really can’t go wrong!
3. At first I thought the Microwave Bacon Crisper was silly, but I actually like it a lot. It cooks your bacon really quickly, and you can make just a few pieces at at time, which is great for portion control. I didn’t think the bacon would crisp the way I like it, and was surprised that it did. The adjustable kickstand allows grease to drain into a built-in reservoir, so your bacon isn’t super greasy either. It reminds of of baked bacon, in a fraction of the time. My biggest complaint about this is that it’s pretty bulky, so it’s not easy to store.
4. The Microwave Omelet Maker has a major nostalgia factor for me. We had a little microwave egg cooker when I was a kid, and I loved that thing! You won’t mistake a microwave omelet for one made on the stovetop, since it won’t brown the same way, but they’re decent for a quick breakfast. You can steak your vegetables right in the device before adding your eggs, and the folding design turns out perfect looking omelets every time.

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3-Minute Spinach Artichoke Omelet

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 1

Calories 257kcal

Author Lauren Keating

Instructions

To make the omelet in an OXO omelet maker:

• Spray the omelet maker with olive oil. Add the spinach and artichokes to the maker and clasp closed. Microwave on high for 30 seconds. Transfer the vegetables to a plate.
• Crack the eggs into the omelet maker. Add the water and whisk well to combine. Season with salt and pepper. Keeping the omelet maker open, microwave for 1 1/2 to 2 minutes, or until the center is set.
• Top the egg with the cooked vegetables and mozzarella cheese. Clasp the omelet maker closed and microwave for 30 seconds to melt the cheese. Serve immediately.

To make the omelet on the stovetop:

• In a small bowl, beat the eggs and water with a fork until well combined. Season with salt and pepper.
• Melt a pat of butter in an omelet pan set over medium to medium-low heat. Once the butter is melted, add the eggs to the pan. Once the eggs start to set, shake the pan back and forth, so the runny egg fills in any gaps or holes on the bottom. This will take 5-7 minutes.
• Once the egg has almost set, top half of the omelet with the spinach, artichokes, and cheese. Using a spatula, fold the omelet over the filling. Cook for another 30-40 seconds, or until the cheese is melted.

Nutrition

Calories: 257kcal | Protein: 22g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 390mg | Sodium: 551mg | Fiber: 5g | Sugar: 2g

If you haven’t noticed, I really love Mexican food. Like, a lot. I could probably eat it every day and not get tired of it. My obsession started with traditional favorites like tacos and enchiladas, but it didn’t take long for me to fall in love with other dishes like tamales and mole.

I didn’t discover chilaquiles until recently, but it was basically love at first bite. Cripsy chips are coated in a thin sauce (I use salsa verde, but you could also use enchilada sauce or even mole), then then garnished with fresh toppings, salty cheese, and runny eggs. They have the spicy/salty/acidic/fresh balance that I’ve come to expect from good Mexican food. Plus, they basically make eating nachos for breakfast socially acceptable!

If you’ve been following along on Instagram, you might have seen that I’ve been sharing step by step photos of my baked chilaquiles verdes all week. They’re really simple to make, but they’re chock full of flavor.

To make them, there’s really just a few steps:

1. Make your salsa verde. Sure, you could use a store-brought salsa here. In a pinch, that makes sense. But fresh salsa verde is super easy to make, and the flavor can’t be beat. All you need is 15 minutes, a few tomatillos, some onion, a jalapeno or two, and a bunch of cilantro.
2. Bake your tortillas. Fresh tortillas – specifically white corn tortilla – REALLY make a difference here. They’re sturdier than store bought chips and have more flavor and less salt. Most recipes call for frying the tortillas, but I bake them to keep things on the lighter side. 
3. Gather your toppings. I like to add some freshness to my baked chilaquiles by making a simple salsa with fire roasted corn (I always have a bag or two in my freezer), red onion, and cilantro. I add crumbled queso fresco right into this mix. Queso fresco is a fresh cheese with a texture similar to mozzarella, but with a tangy, salty flavor similar to a mild feta. Cacique’s queso fresco is pretty easy to find here, even in stores that don’t have fancy cheese sections. You can use their store locator to find it near you.
4. Cook a few eggs. Because everything is better with an egg on top. I like mine over medium – soft enough for the yolk to be thick, but still a little runny but cooked enough so the whites are firm.
5. Put it all together. Coat your chips with salsa verde and bake them for a few minutes to let the flavors come together. I like to add some of my toppings before I bake them, too. Then, add the rest of your toppings and the eggs. I also serve mine with hot sauce (because hot sauce + eggs = life) and avocado slices to balance out the heat.

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Baked Chilaquiles Verde

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 264kcal

Author Lauren Keating

Ingredients

For the salsa verde:

• 6 to matillos husks removed
• ½ small white onion
• 1-2 jalapeno peppers
• ½ cup fresh cilantro
• 1 cup vegetable broth

For the baked tortillas:

• 8 while corn tortillas taco size
• 1 tablespoon vegetable oil

For the chilaquiles:

• ¼ cup frozen fire roasted corn thawed
• ¼ red onion diced
• ¼ cup fresh cilantro chopped
• ¼ cup crumbled queso fresco
• 1 generous pinch salt
• 4 eggs cooked over-medium
• 1 avocado sliced
• hot sauce and lime wedges for serving

Instructions

• To prepare the salsa verde, add all of the ingredients to a small saucepan and bring to a boil. Reduce to a simmer and and cover. Simmer 10-15 minutes, or until the ingredients are all soft. Transfer to a blender; blend until smooth. Season to taste with salt.
• While the sauce cooks, prepare the chips. Cut each tortilla into 8 wedges and brush lightly with oil. Arrange on a baking sheet in a single layer (I like to line my pan with a silpat). Bake at 350ºF for 10-12 minutes, or until lightly browned and crisp, turning halfway through.
• In a small bowl, combine the corn, red onion, cilantro, queso fresco, and salt.
• Transfer the baked chips to an oven proof pan. Pour 1/2 cup of salsa verde over the chips, stirring to coat well. Top with half of the corn salsa. Bake 5 minutes, or until warmed through.
• Top with fried eggs, avocado, and remaining corn salsa. Serve with additional salsa verde, lime wedges, and hot sauce.

Nutrition

Calories: 264kcal | Carbohydrates: 32g | Protein: 8g | Fat: 13g

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A lot of times when people hear that I like to cook, they assume that means I’m good at all sorts of domestic tasks.

Unfortunately, that couldn’t be further from the truth.

I’m much better at making messes than cleaning them up and we’ve been in the middle of redecorating our bedroom for the better part of a year.

If you follow me on facebook, you might already know that I cleaned my kitchen a few weeks ago. It was an all day event (I even organized the inside of my cabinets!) and I was super proud of the results. What I didn’t mention on facebook was that while I was tidying the kitchen, Shawn was working on the living room.

Miraculously, we’ve managed to keep both clean since then. We actually didn’t realize how nice our house was without all of the clutter – now we don’t want to leave!

Which is very conducive to lazy weekends spent at home.

And to brunch.

This almond meal polenta topped with roast mushrooms and poached eggs is the perfect meal for a cozy winter weekend at home.

I love using Bob’s Red Mill Almond Meal when I bake.

I mostly buy it to make macarons, but its nutty flavor is also a delicious way to add great texture and a little extra protein to chocolate chips cookies or banana bread.

Then, I got a crazy idea: I decided I wanted to use it in a savory recipe.

The gritty texture of almond flour reminds me a lot of cornmeal, so I immediately had the thought to try using it in a polenta-like dish. It took a little bit of experimentation to get the recipe just right, but I’m really happy with the result.

The almond meal polenta has a very delicate flavor that’s milder and slightly sweeter than cornmeal polenta. Since the almonds read a little bit sweet, I played up the savory aspects by cooking it in chicken stock and stirring in some soft goat cheese.

A pinch of hot Hungarian paprika is really nice in it too, although it isn’t completely necessary.

I usually love vegetable stock, but unfortunately it doesn’t work well in this recipe because it adds too much sweetness. If you don’t want to use chicken stock, water is a good substitute.

The polenta delicious on it’s own, but it also really lets the flavors of the roast mushrooms shine. I roast them with a drizzle of olive oil, thyme, and crushed rosemary.

As Shawn says they taste “very French.”

The mushrooms will release some liquid as they cook – don’t let it go to waste! If you spoon the liquid over the polenta, it will add a hint of delicious mushroom flavor to every bite.

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Almond Meal Polenta with Roast Mushrooms

This dish is a celebration of flavors and textures, with creamy almond flour polenta made with and topped with earthy roasted mushrooms. It's a low carb dish that's hearty enough to satisfy even the biggest appetities in your life.

Course Healthy Weeknight Dinner Recipes

Cuisine American

Keyword almond flour polenta, low carb polenta

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 2

Calories 446kcal

Author Lauren Keating

Ingredients

• 8 ounces crimini mushrooms quartered
• 2 garlic cloves minced
• ¼ teaspoon dried thyme
• ¼ teaspoon crushed rosemary
• 1 Tablespoon olive oil
• 1 cup chicken stock
• ⅔ cup Almond Meal
• 1 ounce soft goat cheese
• ¼ teaspoon hot Hungarian paprika optional
• 2 eggs poached
• Salt and Pepper to taste
• 1 teaspoon chopped fresh parlsley optional

Instructions

• Heat the oven to 350ºF. In a small, oven safe dish, combine the mushrooms, garlic, thyme, rosemary, and olive oil. Roast for 30 minutes, stirring halfway through.
• Meanwhile, bring the chicken stock to a simmer in a small saucepan set over medium-high heat. Stir in the almond meal. Cook, stirring constantly, until thick – about 8 minutes. Remove from heat and stir in the goat cheese and paprika (if using). Season to taste with salt and pepper.
• To serve, top the polenta with roast mushrooms and a poached egg. Season with salt and pepper. Garnish with fresh parsley, if desired.

Nutrition

Serving: 1serving | Calories: 446kcal | Carbohydrates: 18g | Protein: 22g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 174mg | Sodium: 294mg | Potassium: 712mg | Fiber: 5g | Sugar: 5g | Vitamin A: 393IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 3mg