Who says pizza for breakfast is only for tired college students waking up around noon and grabbing cold slices from the cardboard box on the coffee table?
No need for your pizza breakfast to taste like cardboard, too.
And there’s no need for pizza to be stuck in the junk food category.
As a matter of fact, there’s no need for your pizza breakfast to have any refined carbs or grains in it at all.
I’m not above eating leftovers for breakfast, even pizza (homemade of course), but I’ve also found a few recipes in recent months for “Paleo” or “primal” grain-free pizza breakfasts that are egg-and-meat-based.
I think my kids wanted to give me the “Best Mom in the World” award those mornings!
Let’s just say this is a kid-friendly breakfast recipe.
Our First “Crustless Quiche”
About a year ago, I was scrolling through my copy of Real Food…Real Easy! to review it, and I couldn’t believe how many recipes I wanted to try. Random aside: I started to write “thumbing through” but thought better of the phrase since it’s an eBook. Do you think “thumbing through” will ever become obsolete?
One that sounded so easy and so delish was Erin Odom’s “Crustless Quiche,” which I planned for a Saturday morning since it took 45 minutes to bake. It had a definite Mexican twist with salsa added into the eggs, and I made sure I had leftover taco meat for the “cooked meat” portion of the recipe, which is designed to be flexible.
The only problem was that I got busy. I woke up and started working on the computer, and somehow my husband ended up volunteering to make breakfast, following my plan.
This is very rare, people…very rare.
I sent the recipe to his phone and he got to work, which included shredding cheese from a block.
I was so impressed and proud to be able to share the photo above on Facebook, bragging that my husband made a hot breakfast and proved that the cookbook I was working from really was “real easy!!” That photo is still titled “crustless quiche – husband made.”
Over the last year, I’ve fiddled with the recipe quite a bit since readers have requested a breakfasts eBook someday.
We’ve enjoyed:
Salmon Spinach Pesto Quiche
Pesto Asparagus Quiche – see how I only have asparagus on half? That’s really common when I’m testing things out an I’m not sure how it will go…I also need to make this again because I took “making” pics but not a pretty “finished” dish image!
Pork and Bean Quiche
(just using what I had on hand…this one might not exactly make the book, but it was a good way to use a last bit of leftovers from an excellent pork roast a la Crock On, which I find myself using all. the. time.)
The original Mexican Crustless Quiche
Making it Flexible
We’ve even figured out how to make them ahead the night before for quick breakfasts:
How to do a double batch in a big old casserole dish (this one is a new sample from Personal Creations that I’m just tickled with):
And even that we (the kids and I) like it cold for lunch, as I mentioned in this Facebook post:
This thing is seriously becoming one of my favorite recipes, great for a make-ahead breakfast, a take-it-to-a-brunch option (the pesto asparagus version was requested again after I brought it to Bible study brunch last year), and even an easy weeknight dinner.
I should probably share the recipe with you about now, eh?
Butter a 9 or 10″ pie plate.
Spread 1 c. mozzarella cheese on the bottom and pour the pizza sauce over, adding up to another ¼-½ cup extra if you need it to cover.
Sprinkle 1 teaspoon pizza seasoning on top (if using pizza sauce already, cut to ½ teaspoon).
Dollop ricotta and sprinkle remaining shredded cheese.
Mix milk, eggs, meat, salt, and any veggies in a bowl. Pour on top.
Bake at 375F for 45 minutes or until set in the center. Allow to sit 10-15 minutes before serving.
The cheese is really flexible and can be just about any kind, as long as it adds up to about two cups.
2.2.8
Do You Cook with eBooks?
I really am starting to depend on my stock of real foodie e-cookbooks when I meal plan, as this recipe, which refers to two different books that I was genuinely using, demonstrates.
Through Saturday, May 4th, you can get over $100 of e-cookbooks plus $540 worth of other eBooks and eCourses for just $29.97. It’s a crazy deal. Check out the awesome cookbook offerings:
All but 2 or 3 of those titles are by real food blogging colleagues of mine, and they’re excellent. Some highlights:
Just Makin Ice Cream – the ice cream making tips were worth the cost of the book when I first got my ice cream maker, and the Maple Pecan = to die for!
Real Food Kids: In the Kitchen – Wardeh and Jami have set up amazing kitchen habits with their kids, something I’d like to emulate once I, you know, get my act together.
Real Food…Real Easy The black bean spread is also marvelous; we ate some tonight in fact!
Restocking the Pantry, Do the Funky Kitchen, and Simply Summer, are books by other real food bloggers who won’t be sneaking processed shortcuts into your meal.
Once you’ve enjoyed some new recipes for the kitchen, there are 85 other eBooks from all categories of homemaking. See more about the bundle deal and the real life products you can get as bonuses, PLUS the Kindle Fire giveaway, HERE.
Other Great Breakfast Ideas
Kitchen Stewardship is dedicated to balancing God’s gifts of time, health, earth and money. If you feel called to such a mission, read more at Mission, Method, and Mary and Martha Moments.
Disclosure: There are affiliate links in this post to Real Food, Real Easy and Crock On, along with the other eBooks and Amazon, from which I will earn some commission if you make a purchase. See my full disclosure statement here.
