Kale and Feta Crustless Quiche

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I've been in the process of stocking our freezer with ready-to-eat "post baby" meals. Most of them are dinners, but I wanted to have a quick, protein packed breakfast option available. I usually eat an egg on peanut butter toast in the morning and that has enough protein and fat to keep me going all morning. If I eat anything that is high in carbohydrates: cereals, bagels etc. I'm starving 1 to 2 hours later. Although cooking an egg doesn't take much effort, it will probably seem like a big effort when I'm trying to get breakfast for my two-year old and care for a newborn. So I decided to make a "Quiche" and freeze it. It really isn't a true "Quiche" because it is crustless and contains no milk in the egg mixture. Instead it consists completely of beaten eggs and a few tasty additions: feta cheese, kale and bacon.

Kale, Feta and Bacon Crustless Quiche

12 eggs

1 cup chopped kale

1/2 cup feta cheese and a little bit more for sprinkling on top

5 strips of bacon, finely diced

pepper (the feta and bacon are salty enough that salting the Quiche is unnecessary, but if you omit the feta you may want to add salt)

coconut oil (for greasing the pan)

1. Preheat the oven to 350

2. Grease a Pyrex/glass 8x8 pan with coconut oil and set aside.

3. In a large bowl beat 12 eggs until thoroughly mixed. Add in Kale, Feta and bacon and spices. Stir until ingredients are evenly distributed in egg mixture.

4. Transfer egg mixture to pan. Sprinkle top with additional feta cheese.

5. Bake for 35 min. Allow the Quiche to cool 10 minutes before cutting.

I cut the finished product into 9 pieces and transferred them to a plastic container for freezing. I separated the slices using wax paper so that if I only want one portion I can de-thaw it separately from the other pieces.

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Enjoy!

Do you have a favorite breakfast item that keeps you going all morning?

--Sarah