Bacon Asparagus Breakfast Quiche

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This would be a great make-ahead dish so you’re prepared for a healthy breakfast!

 

Ingredients

½ tablespoons Butter
½ tablespoons Olive Oil
⅓ cups Onion
1 ¼ cups Mushrooms, Crimini
1 cup Ricotta Cheese
1 cup Fage or similar plain greek yogurt
4 Eggs
½ teaspoons Nutmeg
½ teaspoons Black Pepper
½ teaspoons Salt
1 teaspoon Herbs de Provence
2 ¾ cups Asparagus
½ cups Bacon
Directions
Grease indicated number of pie pans with butter. In a skillet over medium heat, saute onions and mushrooms in olive oil until onions are translucent. In a large bowl combine ricotta cheese, yogurt, and eggs until creamy. Add in nutmeg, pepper, salt, and herbs de provence. Gently fold in bacon, asparagus and mushrooms. Pour into prepared pans. Bake at 400F for 40 minutes.

Grease indicated number of pie pans with butter. In a skillet over medium heat, saute onions and mushrooms in olive oil until onions are translucent. In a large bowl combine ricotta cheese, yogurt, and eggs until creamy. Add in nutmeg, pepper, salt, and herbs de provence. Gently fold in bacon, asparagus and mushrooms. Pour into prepared pans. Bake at 400F for 40 minutes. Allow to cool completely. Enjoy!

Makes 6 servings

If you want to use them as make ahead breakfasts – cut each quiche into equal-sized pieces according to the number of servings. Wrap each piece with plastic wrap. Divide among indicated number of gallon sized freezer storage bags, label and freeze.
Serving Day Directions
Reheat in microwave for 30-60 seconds.

Posted in Recipes.

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