I love eggs for breakfast, but I'm usually on the go and don't have time to cook in the morning. I'm also not a morning person, so waking up twenty minutes earlier to cook is not happening. However, I always feel better when I start my day off with protein. I stay full for longer and have more energy. It's also important to eat protein upon waking when dealing with adrenal issues (I'll post about adrenal fatigue soon). All that to say, I like to prep breakfast in advance so I can grab and go in the morning. That's why these mini paleo quiche are perfect! I heat them in the oven while I get ready and eat them on the way to rehearsal. They're also GAPS friendly and easy to make. Here's what you need below.
• 2 heaping TB coconut oil
• 1 egg
• 2 cups almond flour
• 1/4 ts sea salt
• 8 eggs
• 1/2 chopped yellow onion
• 1/2 chopped green onion
• 2 chopped garlic cloves
• 1 chopped tomato
• 1/4 lb ground turkey
• sea salt
• ground pepper
• coconut aminos
Preheat the oven to 350 degrees. Prep the crust by mixing all ingredients together. Melt the coconut oil first so it's easier to mix. Once it's evenly mixed put a spoonful of the mixture into each cupcake tin and press down to form the crust.
After the crust is prepped beat the eggs and add the chopped veggies.
Take the ground turkey and brown it in a skillet on low heat. Don't cook all the way through. Season to your liking with salt, pepper and coconut aminos. Add to the egg mixture and season to your liking with more salt, pepper, cumin and coconut aminos.
Pour the egg mixture into the crust.
Bake in the oven for 20 - 30 minutes or until each mini quiche is cooked all the way through.
And there you have it. Paleo quiche. Enjoy!