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 (it’s no longer available now :(), 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.
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 and 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.)
This is perfect if you’ve just been told you need a GF diet, if you have a friend or family member eating GF and you’d like to cook for them, or if you’re just curious what it’s all about!
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:
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.
Join the Kids Cook Real Food Weekend Challenge: Kids Master Breakfast and imagine your kids making breakfast independently! This is a live challenge with prizes and support but pro-filmed video lessons at your own pace. Truly the best of both worlds for busy families, and it starts THIS Saturday!
I should probably share the recipe with you about now, eh?
Recipe: Grain-free Pizza QuichePrint
- 1 c. shredded mozzarella cheese
- ½ c. spaghetti or pizza sauce
- 1 tsp. pizza seasoning
- ½ c. shredded cheddar or mozzarella cheese
- ½ c. ricotta (optional, can use another ½ c. shredded cheese instead)
- 1 c. milk
- 4 eggs
- ¼ lb. Cooked meat (sausage, pepperoni, ground beef, etc.) or sauteed mushrooms (about 1/2 cup)
- random veggies
- ¼ tsp.
- 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.
Need a little help getting healthy food on the table every day? Real Plans takes the stress out of meal planning and puts the nourishing food BACK on your table. There’s a plan for every diet type, including GAPS, Paleo, AIP, Whole30, vegetarian and more! You remain totally in control: use your own recipes, accept theirs, and teach the system what your family likes…Check out how powerful it is here!
Other Great Breakfast Ideas
- Healthy Homemade Granola Bars
- Homemade Granola Recipe
- Healthy Pumpkin Muffins
- Breakfast Burritos in Homemade Whole Wheat Tortillas
- Either my grain-free pancake recipe or Paleo pumpkin pancakes
- Paleo Banana Pancakes
- Best Scrambled Eggs Ever
- Soaked Apple Cinnamon or Cherry Almond Baked Oatmeal
- Why not cereal? Donielle explains it well in her post about “Healthy Cereal” – the quotation marks are key there – and how she’s changed her thinking about a healthy breakfast over the years.
Disclosure: There are affiliate links in this post to 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.