Crustless Paleo Quiche

I’ve entered the world of meal prepping on Sundays to make my life that much easier Monday-Friday.  It’s always a good morning when I can have eggs and roasted sweet potatoes for breakfast, but let’s face it – sometimes it’s also a good morning when I hit the snooze button for an extra 30 minutes of sleep but then the very notion of making myself a hot breakfast is out the window and it’s on to what can I grab and go?  My solution – this crustless quiche.  Now I’ve never been a big fan of quiches and quite frankly I’m not really sure what a quiche is BUT this looks like a quiche to me and I baked it in a pie plate so that’s what I’m calling it.  

It is a super simple recipe and extremely tasty.  Cut into slices and you’ve got 8 wonderful slices of home-cooked yumminess to start your day off right!  Enjoy!

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Ingredients
1 large or 2 small sweet potatoes, peeled and mandolin sliced thin
1 small zucchini, sliced (or veggie of choice sliced, chopped, whatever)
1 lb. organic, no hormone added country sausage, cooked & crumbled 
8 eggs, lightly beaten 
1 tbsp coconut oil
salt & pepper to taste

Directions
Preheat the oven to 350 degrees.  Cook your sausage on medium heat making sure it gets nice and crumbly.  When all of the meat is no longer pink, set it aside on a plate with a paper towel to help drain any excess grease.  

Meanwhile, peel and slice your sweet potatoes with a mandolin slicer set on thin.  You can get a cheap slicer from Walmart for about $10.  Just be careful not to slice your finger!  Set potatoes aside.Next thinly slice your zucchini and set aside.  

Next, put the tablespoon of coconut oil into your glass pie plate and place in the oven for 1-2 minutes or until all of the oil is melted.  Take it out of the oven and evenly lay your sweet potato slices on the bottom of the pie plate.  You should get 2-3 layers of potatoes. Then layer your zucchini followed by the sausage crumbles.  Next, pour all of your eggs over the quiche.  It probably won’t cover everything, but that is okay.  Top with salt and pepper to your liking and stick it in the oven for 20-25 minutes or until the egg is set.

Let it set up for 5-10 minutes before you cut and serve it OR cover with saran wrap and serve it the next day for breakfast.

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About Food4Thought

I am no fitness expert. I am simply someone who has found joy in fitness and nutrition. I am a certified group fitness instructor. I’ve been teaching at the local health club for about 3 years now. While Zumba was my first love, I have since added Total Conditioning, Bodyworks plus Abs, and Core to my repertoire of classes. I work with a personal trainer to help me reach my fitness goals that I cannot obtain through group fitness alone. This year I ran my first 5K and plan to run my first 10K in March. To further my knowledge in the fitness realm, I have begun reading Strong Women Stay Slim, New Rules for Lifting Abs, and The Body Sculpting Bible for Women. On my list to read next is Wheat Belly. I am always looking for new ways to further my education and knowledge to better serve the members that take my group fitness classes. Lately, I have started tinkering with recipes, buying healthy cookbooks, and finding easy, tasty, and healthy foods to make. Like I mentioned earlier, I am by no means an expert, but the things I share with you have helped me tremendously with my fitness journey. It is my hope that with these easy tips and recipes, that you too can make these tiny steps and see big positive changes in your life.

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