BREAKFAST FOR DINNER

Jack loves breakfast. But, I don’t so the poor baby almost never gets to eat it. Since we like to keep Jack happy, I decided to start having “breakfast for dinner.” Not only are many morning recipes yummy but they are a real healthy choice, too. Using About.com’s- low carb diet web page, I found directions on how to make a crustless quiche, which takes little time and effort.

This is the combination I came up with and Jack loves it! I have to say I really like it myself, so much so that I actually ate the leftovers, which I never do.

BACON, SPINACH, MUSHROOM, CHEESE, CRUSTLESS QUICHE

4 Slices fully cooked bacon

2 Cups, fresh spinach

8 Green onions

½ to ¾ Cup sliced mushrooms

4 Eggs

9 Chopped green onions

1 ½ Cups cream, milk or soy (I used vanilla flavored soy milk)

Coconut oil (for medium heat)

Saute bacon, onions and mushrooms in coconut oil for about 3 minutes. Add spinach and cook 3 to five more minutes or until spinach is “cooked down.”

While other ingredients are sautéing, whisk eggs with milk until combined. Add desired herbs to mixture.

Cut sautéed ingredients to desired size, then spread in bottom of quiche or pie pan, sprinkle cheese over top, pour over egg mixture.

Bake at 375 degrees for 30 to 40 minutes.

If you want less fat, eliminate the bacon and it’s practically a perfect health dish and it’s something anyone can make.

Bon Appetite!

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