Breakfast & Brunch

This Grab and Go Breakfast Is So Easy—and You Can Make Multiple Servings Ahead

We all have those mornings where we’ve hit the snooze button too many times and we’re left scrambling out the door. When that happens, the thing that usually suffers is the morning meal, even though we all know that a nourishing breakfast goes a long way. The solution: always have a quick grab and go breakfast on hand, like cookbook author Danielle Walker’s Crustless Quiche from her new book, Eat What You Love: Everyday Comfort You Crave ($32 at

Bursting with flavor thanks to a bit of bacon, sweet potato, and chives these crustless quiches are also filled with greens. The recipe calls for Swiss chard, but spinach or arugula are a nice fit, too. Cooking the mixture in a muffin tin per the recipe will give you the perfect grab-and-go-sized breakfast (it fit in the palm of your hand!). A baking dish works as well if you don’t have a muffin tin, just remember to slice and store squares separately for maximum grab and go breakfast convenience.


Makes 12


2 eggs

¼ cup Almond Milk (from page 308 in the book)

¼ cup full-fat coconut milk

¾ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

3 oz. chopped cooked bacon

3 oz. crumbled cooked breakfast sausage

1 cup packed stemmed and chopped Swiss chard

1 cup peeled shredded sweet potato

¼ cup finely chopped fresh chives

How to make it:

1. Preheat the oven to 350°F. Place a 12-cup silicone muffin pan on a rimmed baking sheet and lightly grease the cups with ghee.

2. In a large bowl, beat the eggs with the almond milk, coconut milk, salt, and pepper. In a separate bowl, combine the bacon, sausage, chard, sweet potato, and chives. Divide the bacon mixture among the 12 cups, filling each one halfway full, and press down on the mixture slightly. Pour the egg mixture over the top, filling the cups two-thirds full. Bake for 20 minutes, until the centers are just set and a toothpick inserted into the center of a quiche comes out clean. Allow the quiches to cool in the pan for 20 minutes, then release them onto a cooling rack. Serve immediately, or let them cool to room temperature before storing.

3. Store the quiches in an airtight container in the refrigerator for 3 days. To reheat, place the quiches on a baking sheet and heat for 5 to 7 minutes in a 400ºF oven until heated through.

4. Freeze the quiches in a single layer on a rimmed baking sheet tightly covered with plastic wrap, for 4 hours. Transfer the frozen quiches to an airtight container and store in the freezer for 3 months. Defrost the quiches overnight in the refrigerator before reheating.

Danielle Walker, blogger and cookbook writer, has gathered her following from her blog, then two New York Times best-selling books Against All Grain and Meals Made Simple, and Celebrations. In her new book, Eat What You Love: Everyday Comfort You Crave (December 4, 2018) it’s all about comfort. Her recipes are loved by the gluten-free, dairy-free, and paleo crowds, and this book will surely be no exception.

Excerpted from Eat What You Love: Everyday Comfort You Crave by Danielle Walker. Copyright © 2018 by Simple Writing Holdings, LLC. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

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