I’ve mentioned before that breakfast isn’t typically my thing, but brunch? Brunch is my jam! On the weekends, my husband and I each take a day to sleep in while the other one gets up early with our toddler. First of all, I love this sleep plan because we both end up feeling rested and rejuvenated. Second of all, by the time we are both up for the day it is the perfect time to hit up a restaurant for brunch. Our local favorites tend to give large servings which means leftovers. Leftovers that are absolutely delicious and all of us are eager to dive into during the week. There’s just something about breakfast foods for lunch or dinner that really hits the spot! I’m not alone on this line of thinking, am I?
A typical work day isn’t exactly conducive to brunch. Or is it? Hello meal planning! I was challenged by my friend over at Blogtastic Food to create a dish that would work well for meal planning. I came up with two recipes to create a mini-brunch that I can take to work. These recipes reheat well which is ideal for this challenge but they are also easy to make. You can cook the sweet potato hash while the quiche is baking so everything is finished at the same time. Once it has all cooled off, pack individual servings into containers so you can grab and go as you head out the door for work during the week.
Tips:
- Blind baking means you are going to partially bake the pie crust before you add the filling. It is worth the extra little bit of effort to blind bake your crust so you don’t end up with a soggy bottom on your quiche.
- One of the great things about quiche is that you can take the egg base and change out the fillings. You could add ½ cup chopped ham cooked ham or bacon. If broccoli isn’t your thing, toss in some chopped bell peppers instead. Get creative!
Broccoli Cheese Quiche
Ingredients
- 1 premade pie crust
- 8 large eggs
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup gouda cheese, shredded
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup fresh broccoli florets, chopped
Instructions
- Preheat oven to 375F. Arrange pie crust in a 9.5” pie dish. Line top of pie crust with parchment paper and then fill with dried beans or pie weights. Bake crust for 20 minutes.
- While crust is baking, beat eggs in a large bowl. Mix in cheeses, cream, salt and pepper. Stir in broccoli.
- Once blind bake is finished, pull the crust out of the oven then remove beans/weights and parchment paper. Pour egg mixture into pie crust and return to the oven and bake 40-50 minutes or until egg mixture has set.
Sweet Potato Hash
Ingredients
- 1 Tablespoon olive oil
- 1 medium sweet potato, peeled and diced
- 1/4 cup yellow onion, chopped
- 1/4 cup red bell pepper, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
Instructions
- Heat olive oil in a large sauté pan over medium heat. Add sweet potatoes and cook for 5 minutes, stirring occasionally. Add onion and sauté 5 more minutes or until onions start to become transparent. Add bell peppers and spices, sauté an additional 2 minute.