To carry on the trend of delicious breakfast foods, we have an incredible breakfast quiche ready for you all. This quiche is easy to make, keto, and perfect for leftovers. The best dish for a laid back Sunday brunch with the family, or an easy leftover casserole for random cravings.
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Instructions
Preheat oven to 350*
Spray a 9X12 inch pan (I use a disposable pan for this so I can refrigerate or freeze it without losing a pyrex pan while storing-plus, less clean up) and line with parchment paper.
Combine eggs, cream salt, and pepper with a mixer or blender. Fold in chorizo and 1 cup of cheese. Pour the mixture into a pan, and top with remaining half cup of cheese and then bake for 30 to 40 minutes. The middle of the quiche should still “jiggle.”
You can also line a cupcake tin with Canadian bacon or ham and make individual mini quiches. These take 15 or so minutes to cook.
Once cooled, portion out and freeze or keep in the fridge for an “Instant Breakfast”!