Recipe Swap! – Spinach, Turkey Bacon, Cheese Quiche with Sweet Potato Crust

Hey y’all! So, I know that Sundays are usually meal prep days…But we are doing things a little different this week! Draz and I still had some food left over (planned for) and extra in the freezer, so I didn’t really do a prep this week. But I did make this delicious quiche!

Now, you may not know it, but one exciting thing that has happened over the past year for me is getting involved with Sweat Pink! Through that, I get to do neat stuff like this recipe swap with Alyse from Alyse MB. Not only am I super inspired by all of these amazing ladies, but it really pushes me to try new things too! They do all sorts of awesome challenges, like the recent #IAmLimitless challenge that they did with Gixo. Do you remember me talking about that a while back? That is just one example of the things they do that help push me to trying out new workouts, products, and more!

This recipe is one of those new things! It’s my first time making something with cast iron (I know, how is that even possible?!?) and the first time I’ve made the crust for a quiche from scratch. I’ve only ever even made quiche a few times before! This quiche is from Recipe Runner and it looks like she has a lot of delicious food! I will definitely be making more from her soon!

This delicious quiche can work for any meal!

 

All in all, this recipe swap was so fun to do and really helped me try out something new! And provided me with tasty meals this week! This is one of Alyse’s favorite recipes and I can see why! If you want to check out more about her, make sure to head over to her website and show her some love! She inspires me so much and I think she will inspire you too! She is one of the leading ladies behind Sweat Pink and I just love her energy and enthusiasm!

Enjoy!

quiche-breakfast-for-dinner
Spinach, Bacon, Cheese Quiche with Sweet Potato Crust
Print Recipe
I did change up a few things from the original recipe. Make sure to take note of those changes in the ingredients!
Servings
6 slices
Servings
6 slices
quiche-breakfast-for-dinner
Spinach, Bacon, Cheese Quiche with Sweet Potato Crust
Print Recipe
I did change up a few things from the original recipe. Make sure to take note of those changes in the ingredients!
Servings
6 slices
Servings
6 slices
Ingredients
Crust
Quiche Filling
Servings: slices
Instructions
Sweet Potato Crust
  1. Preheat oven to 425 degrees and spray a 9-in cast iron skillet or other oven proof skillet with cooking oil.
  2. Place the shredded sweet potatoes in a bowl of water and toss around to release some of the starch.
    shredded-sweet-potato-crust
  3. Drain and place the sweet potatoes in a clean towel and squeeze out any excess liquid. (I used paper towels layered over a kitchen towel)
  4. Place the sweet potatoes back in the bowl and add in the egg white, flour, salt and pepper. Toss until coated.
  5. Dump the mixture into the prepared skillet and press into an even layer along the bottom and up the sides.
    sweet-potato-crust
  6. Bake for 20-25 minutes or until golden.
    sweet-potato-breakfast-dish
  7. Remove from the oven and add in the quiche filling.
Quiche Filling
  1. Lower the oven temperature to 375
  2. Heat a medium skillet over medium heat. (Original recipe slightly differs at this direction.)
  3. Using kitchen shears or a knife, cut turkey bacon into bite size pieces and add to the skillet. Cook until crisp, then drain on a plate lined with paper towels.
  4. Remove any excess grease from the skillet, but don't wipe it clean.
  5. Add the green onions and spinach to the skillet and saute until the spinach wilts. Remove from skillet and add to the plate with the bacon.
    turkey-bacon-spinach-breakfast-dish
  6. Once the spinach has cooled enough to handle, squeeze out any excess liquid.
  7. In a large bowl, whisk together all of the filling ingredients, reserving 1/4 cup of the cheeses.
    spinach-turkey-bacon-cheese-egg-quiche-filling
  8. Pour filling into the baked sweet potato crust and top with the remaining cheese.
    quiche-breakfast-dish-dinner-dish
  9. Place the quiche in the oven and bake for 35-40 minutes or until the filling is set and the top is golden.
    quiche-breakfast-dinner-lunch
  10. Remove from the oven and let it rest for 5-10 minutes before serving.
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Healthy Freezer-Friendly Breakfast Burritos

We all hear about how breakfast is the most important meal of the day. And while how your eating schedule works for you might vary, most people could definitely benefit from an easy, healthy and filling breakfast to start off their day!

When I started meal prepping for Draz and myself, I tried quite a few different recipes. Some worked better than others, and many were delicious! But it wasn’t until I started making breakfast burritos that we knew we had found the perfect breakfast recipe. I’ve made some changes over the years, but these burritos have been part of our normal breakfast pretty much every day since! Not only are the delicious, but they are healthy as well!

These delicious healthy breakfast burritos are the perfect way to start your day off right! Simple to make and freezer-friendly, they are a wonderful addition to your weekly meal prep!

One of the other things I love about making breakfast burritos is that I can make mine and Draz’s a little differently. We each have different calorie requirements throughout the day and different health goals that we are focusing on, so it makes sense that our breakfasts wouldn’t match up exactly!

For Draz, his burritos have 2/3 cup filling and are wrapped with a flour burrito tortilla. Mine, on the other hand, are wrapped with a FlatOut wrap and have 1/3 cup fill! I love that I can make the same recipe for these, so my prep time isn’t even effected!

healthy-freezer-friendly-meal-prep

 

Now, you can vary up the ingredients as you please, but for my regular breakfast burritos, here is what I like to use!

  • 2 packages of Italian turkey sausage, casings removed
  • 1 onion, chopped (any color, but I prefer red or yellow)
  • 1-3 bell peppers, any color, chopped – a lot of the time, the bell pepper amount varies by how much I have left over from my other meal prep dishes
  • 3-5 cloves of garlic, minced
  • 24-28 eggs, beaten
  • seasonings for eggs
  • 1 – 1 1/2 c shredded cheese – I use low-fat fiesta blend usually
  • 1 c salsa
  • FlatOut wraps

healthy-freezer-friendly-meal-prep

Pretty basic, but SO delicious!

healthy-freezer-meal-prep

To get started, brown the ground turkey in a large skillet. Make sure to use the largest one available, since your ingredients will add up pretty quick! When the ground turkey is mostly browned, add in the onion, bell pepper and garlic. Saute until veggies are softened and turkey is finished cooking. While this is cooking, beat and season the eggs.

healthy-freezer-friendly-meal-prep

Add your eggs to the pan. Make sure you are stirring frequently, scraping along the bottom of the pan. Once the eggs are mostly set, add in your cheese and salsa. Stir well to combine and allow cheese to melt and eggs to finish setting.

Now, this is the most important part when it comes to making freezer-friendly breakfast burritos – Allow the filling to cool COMPLETELY before filling your tortillas. This keeps the tortillas from becoming soggy when you reheat them later on.

healthy-freezer-friendly-meal-prep

Once your mixture has cooled completely, you can fill up your tortillas! I like to just use the measuring cup as a scoop to make sure most of them are pretty uniform in size. Once I have wrapped up the breakfast burrito, I then wrap it in cling wrap before placing it in a gallon-size freezer bag. For our burritos, we are able to fit 10 to a bag; 5 of his and 5 of mine. This recipe fills roughly 3 bags and lasts us a little over 2 weeks.

healthy-meal-prep-freezer-friendly

 

For our breakfasts, I like to actually take them out of the freezer and put them in the fridge the night before, while I am heating up my dinner. I have found that this allows the breakfast burritos to reheat best and the most evenly. That being said, you can reheat these from frozen as well! I serve it with a slice of my Healthier Cinnamon Bread, some cottage cheese and a cup of coffee – It’s the perfect start to my day!

healthy-freezer-friendly-meal-prep

What are some of your favorite foods for breakfast? Have you tried prepping your breakfast before? I would love to hear your thoughts and experiences, so please leave a comment below!

healthy-freezer-friendly-meal-prep
Healthy Freezer-Friendly Breakfast Burritos
Print Recipe
To make things simpler, all serving size and nutritional information is based on my burritos, not Draz's. Know that the information will be a bit different if you make them the way I do for him!
Servings Prep Time
54 small burritos 45 minutes, divided
Cook Time Passive Time
20-25 minutes 20-25 minutes
Servings Prep Time
54 small burritos 45 minutes, divided
Cook Time Passive Time
20-25 minutes 20-25 minutes
healthy-freezer-friendly-meal-prep
Healthy Freezer-Friendly Breakfast Burritos
Print Recipe
To make things simpler, all serving size and nutritional information is based on my burritos, not Draz's. Know that the information will be a bit different if you make them the way I do for him!
Servings Prep Time
54 small burritos 45 minutes, divided
Cook Time Passive Time
20-25 minutes 20-25 minutes
Servings Prep Time
54 small burritos 45 minutes, divided
Cook Time Passive Time
20-25 minutes 20-25 minutes
Ingredients
Servings: small burritos
Instructions
  1. Brown sausage over med-high heat in a large skillet. When sausage is almost cooked through, add bell pepper, onions and garlic. Saute until tender. While sausage is cooking, beat eggs and any desired seasonings together.
  2. Once sausage and veggie mixture is cooked, add egg mixture. Cook, stirring regularly, until eggs are almost set. Add cheese and salsa; cook 2-3 minutes or until cheese is melted and eggs fully set. Remove from heat and allow to cool completely.
  3. Once mixture is cooled, spoon into tortillas and fold into a burrito. Wrap in cling wrap (my preference) or aluminum foil.
Recipe Notes

To Heat: Remove from freezer and allow to thaw overnight. Heat in microwave 1.5-2 minutes, flipping once. (You can heat straight from the freezer, but I find it's harder to heat evenly that way)

Nutritional Information - 153 calories Total Fat 5 g Total Carbs 7 g Protein 16 g

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Healthy Quick and Easy Cinnamon Bread

While I’ve been cooking since I was 20, baking has always been kinda intimidating to me. It is far less forgiving than cooking. If I mess up a dish I’m cooking, it’s pretty likely that I can figure out how to salvage it! Baking though, is as much science as it is an art and I have always been in awe of the people that can take flour, sugar, eggs and a few other ingredients and create something as wonderful as homemade bread.

This delicious cinnamon bread has become a favorite part of our breakfast!

Because there is something extra-special and homey about homemade bread, isn’t there? And it’s something that I nearly idolized. So when I decided to FINALLY try to learn to bake something a couple of years ago, I looked around a lot for a homemade bread recipe that didn’t seem quite so intimidating. Enter Cinnamon Quick Bread! This cinnamon bread quickly (pun unintended but wonderful) became one of my favorite recipes and a must-have for my breakfast!
cinnamon-bread-slice
But as I started to get more invested in my fitness goals, I realized that the cinnamon bread I loved was actually pretty terrible for me 🙁 As you can imagine, I was pretty disappointed! So I set out to learn more about baking substitutions and began experimenting. Now, I am by no means a master baker! I still have a lot to learn about baking in general and can’t wait to get better at it! But I’m thrilled to say that, after many many versions and changes, this recipe is about as healthy as I can make it and still is SO tasty!
Some highlights of this cinnamon bread:
  • It still has that cinnamon sugar goodness with less than 1 cup of sugar in it overall!
  • No butter in the recipe at all!
  •  Easy to make! Only takes around 20 minutes to mix up, then immediately into the oven to bake!
  • Stores great! Toasts up perfect from the fridge and also freezes well!
  • Dense and filling, one slice is the perfect addition to your breakfast!
To start, preheat your oven to 350. Get your base ingredients into the mixing bowl: 2 very ripe bananas, 1/3 c sugar, 2 eggs, and 3 tsp vanilla essence. Mix well.
base-ingredients
Add in 2 cups unsweetened almond milk and 2 tbsp lemon juice. Mix.
Add in your 4 cups of whole wheat flour, 1 cup at a time. Scrape sides of bowl between each cup. After adding the last cup of flour, add in 2 tsp baking soda. Make sure all ingredients are mixed well.
Mix together your cinnamon sugar – 1/4 c sugar and 3 tsp cinnamon. Grease your 2 loaf pans well with cooking spray.
Add roughly 1/3-1/2 of batter to your loaf pans, trying to split evenly between them (I am terrible at doing this evenly, so don’t worry if it’s not perfect!). Sprinkle most of cinnamon sugar mixture over the batter, splitting between the two pans. Leave a small amount to sprinkle over the top.
pouring-bread-batter
Add the rest of the batter to the pans. Sprinkle with remaining cinnamon sugar. Take knife and swirl the batter.
Ready-to-bake
Bake for 1 hr. Remove from oven and let rest in the pans for 20 min. Then cool cinnamon bread on racks. Enjoy! Tastes great warm from the oven or toasted later on!
Cinnamon-Bread-Loaf
Store in pantry for up to 1 week. Can store in fridge for least 2 1/2 weeks. Freezes great!
 What is your favorite type of bread to make? I would love to hear your thoughts, so please leave a comment below!
Have you tried this recipe? I would love to hear how it went, so feel free to leave me some feedback!
delicious-cinnamon-bread
Healthy Quick and Easy Cinnamon Banana Bread
Print Recipe
Servings Prep Time
2 loaves 20 min
Cook Time Passive Time
1 hr 20 min
Servings Prep Time
2 loaves 20 min
Cook Time Passive Time
1 hr 20 min
delicious-cinnamon-bread
Healthy Quick and Easy Cinnamon Banana Bread
Print Recipe
Servings Prep Time
2 loaves 20 min
Cook Time Passive Time
1 hr 20 min
Servings Prep Time
2 loaves 20 min
Cook Time Passive Time
1 hr 20 min
Ingredients
Bread Batter
Cinnamon Sugar
Servings: loaves
Instructions
  1. In your mixing bowl, add bananas, eggs, 1/3 cup sugar and vanilla essence. Mix on low until combined. Add unsweetened almond milk, then lemon juice; continue mixing on low.
  2. One cup at a time, slowly add whole wheat flour while mixing on low, scraping sides of bowl between each cup. After adding the last cup of flour, add the baking soda. Scrape the sides of the bowl, then mix on low briefly to fully combine.
  3. Mix 2 tbsp sugar and the cinnamon to make a cinnamon sugar mixture.
  4. Spray two loaf pans with cooking spray. Put 1/2 of the batter (or a little less) into the loaf pans; 1/4 in each pan. Sprinkle 3/4 of the cinnamon mixture on top of the batter in each pan.
  5. Add remaining batter to pans, then sprinkle with last of the cinnamon topping. Swirl with a knife.
  6. Bake at 350 for 1 hr or until toothpick comes out clean. Cool in pan for 15-20 minutes before removing from pan to cooling rack.
Recipe Notes

Nutrition: 109 calories

  • Total Fat 1 g
  • Total Carbs 24 g - 2 g Dietary Fiber, 10 g Sugar
  • Protein 3 g

Nutritional Information is for 1 slice. Each loaf, for us, comes to 14 slices.

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