I was recently discussing breakfast with another “Team Tough Chik” runner. I’m kind of boring I have two go to breakfasts. If I’m running more than 6 miles before lunch, I eat a peanut butter and jelly sandwich on whole wheat bread. This seems to be the perfect carb + protein combo for me and has never (*knock wood*) upset my stomach on a run. If I’m not running, I eat a piece of crustless quiche. I promised Elizabeth of See Lizzie Tri that I would post the recipe of the quiche. (I’m pretty sure you all know how to make a PB&J LOL)
I use whatever veggies I have in the fridge, as well as whatever cheese. The best combination for me includes some sort of green (spinach, kale, arugula, etc), mushrooms, pepper, onion and either squash, broccoli, or cauliflower with the Mexican blend of grated cheese you can buy. (My recent combo of turnip, onion, pepper, mushroom and squash was “meh”, but tasted great once I added salsa.)
MCM Mama’s Crustless Quiche
1 1/2-2 C. diced veggies (Whatever you want, but I recommend always including greens and onions. And I often put in more)
1 1/2 C. grated cheese
4 oz meat (Canadian bacon(diced) or lean ham or fake crab; I pretty much never add meat)
1/2 C cottage cheese
spices (whatever sounds good to you. My favorite is with Italian seasoning and garlic)
Spray pan (9×9 or 9″ round) with cooking spray or a squirt of olive oil. Spread raw veggies in the bottom. Top with cheese and meat. Beat eggs and add cottage cheese and spices. Pour over top.
Bake @ 325 degrees for about 40 minutes- center needs to be cooked.
At this point, you can either just stick it in the fridge (lasts for about 4 days) or cut pieces to freeze. For me, it makes 8 servings.