Name: Breakfast Layered Crustless Quiche
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Cuisine: American
Ingredients: 500g of extra lean ground pork (or chicken or turkey mince or broken up veggie sausages; 1 large onion, finely chopped; 1/2 teaspoon of sage; 1.5 teaspoon of paprika; 1/2 teaspoon of garlic powder; 1/2 teaspoon of onion powder; salt and black pepper; 300g of sweet potato (or sub for butternut squash), grated; 1 red pepper diced; 4 cups of chopped kale (or other leafy greens, spinach works well too), remove stalks; 120ml (1/2 cup) of passata; 120ml (1/2 cup) of chicken stock; splash of balsamic vinegar; salt and black pepper to season; 8 eggs; cooking oil spray (I used avocado)

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Breakfast Layered Crustless Quiche - makes a delicious and filling breakfast, it is packed with protein and can be served hot or cold.

sliced Breakfast Layered Crustless Quiche in dark grey baking dish

Breakfast Layered Bake

Gotta love a make-ahead breakfast recipe like this which you can make up in advance so that breakfast is as simple as just warming up each morning along with a mug of coffee or cup of tea.

With most people on busy schedules during the week (some even at the weekend too), it can be hard to put together a high protein filling breakfast each morning. This will ensure you are kept well satiated and is a much better choice over a quick high sugar bowl of cereal.

Veggies for Breakfast Layered Crustless Quiche

Don't be scared to adjust this with to what veggies you have, there really is no right or wrong here, so long as you keep to around the same ratios you can easily vary this up each week to make it slightly different.

In the recipe I use the following:

Homemade ground sausage (using pork mince)
Onion
Red Pepper
Sweet Potato
Kale

but some other things you could use are

Bacon or Ham instead of sausage
Different coloured peppers
Butternut squash instead of sweet potato
Spinach instead of kale
Mushrooms
Tomatoes (but keep those to meaty varieties that don't release too much juice)
Grated cheese on top

close up of a slice of Breakfast Layered Crustless Quiche in dark grey baking dish on wooden spatula

Can I make this vegetarian?

You may like the sound of this recipe, but are vegetarian or want to just keep it meat-free, so what can you use instead of the ground pork?

Some great substitutions are meat-free alternatives like quorn or veggie sausages.

You can also leave out the meat altogether and keep to just sweet potato, but I would increase the amount of grated sweet potato slightly.

close up of sliced Breakfast Layered Crustless Quiche in dark grey baking dish

Can you freeze this breakfast layered crustless quiche?

Yep you sure can, This will freeze perfectly. I recommend slicing into portions and freezing individually. It should keep in the freezer for up to 3 months.

To reheat, ensure you fully defrost and then you can warm up in the oven or microwave. Ensuring it is heated through before digging in and enjoying.

slice of Breakfast Layered Crustless Quiche on cream plate with fork

More breakfast recipes

Need inspiration for some other breakfast ideas? Check out these:

TURKEY BREAKFAST SAUSAGE PATTIES (GLUTEN FREE)
THE ULTIMATE ALL DAY BREAKFAST TRAY BAKE
BREAKFAST ROLL BAKES
LEMON BLUEBERRY OAT PANCAKES
CORNED BEEF HASH
STICKY SRIRACHA MUSHROOM OMELETTE
EASY WAFFLE OMELETTE
SAUSAGE AND EGG BREAKFAST MUFFINS

or head on over to my Full Recipe Index with over 900 delicious Slimming Eats and Weight Watchers friendly recipes all fully searchable by meal type, ingredients, value and smart points etc

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Recipe Card

Yield: SERVES 6

Breakfast Layered Crustless Quiche

Breakfast Layered Crustless Quiche - makes a delicious and filling breakfast, it is packed with protein and can be served hot or cold.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

500g of extra lean ground pork (or chicken or turkey mince or broken up veggie sausages
1 large onion, finely chopped
½ teaspoon of sage
1.5 teaspoon of paprika
½ teaspoon of garlic powder
½ teaspoon of onion powder
salt and black pepper
300g of sweet potato (or sub for butternut squash), grated
1 red pepper diced
4 cups of chopped kale (or other leafy greens, spinach works well too), remove stalks
120ml (½ cup) of passata
120ml (½ cup) of chicken stock
splash of balsamic vinegar
salt and black pepper to season
8 eggs
cooking oil spray (I used avocado)

Instructions

Add the ground pork and half the onion to a frying pan and fry until browned and onion is softened.
Add the sage, paprika, garlic powder, onion powder and season with salt and pepper.
Stir in the grated sweet potato until all is combined. Then add this to an ovenproof dish.
Spray the frying pan with cooking oil spray and add the peppers, remaining onion, kale, passata, stock and splash of balsamic vinegar to the pan and heat gently until veg is slightly softened. If you find it dries too much, just add a little more passata and stock, but don't make the mixture too wet, you just want the peppers and kale, lightly covered in a tomato sauce.
Add this to the ovenproof dish, over the pork mixture.
Preheat oven to 180c (fan 160c) or 350f (gas mark 4)
Whisk eggs, season well with salt and black pepper and pour over the layers in the ovenproof dish, slightly moving the mixture with a wooden spoon, so the beaten eggs distribute evenly in the dish.
Place in the oven and bake until the egg mixture has completely set on top and is golden, approx 40 mins.
Slice and serve
Enjoy!!

Notes

Please see below for full nutritional info and additional details about recipe:

Calories - scroll down to nutritional info box
WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.

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