Fat Burning Breakfast Recipe

My clients have been asking for a fat burning breakfast that’s portable, and here it is:

Baked quiche cups

Olive oil to coat muffin pan

2 cups spinach leaves, chopped

3/4 cup(s) cheese, cheddar, sharp, shredded

or Jack cheese

4 eggs, beaten

1/4 cup red bell pepper: diced

1/4 cup onion: diced

1/2 teaspoon garlic powder

Salt and pepper to taste

3 drops red pepper sauce (optional)

Heat the oven to 350°F.

Lightly coat a 12-cup muffin pan with olive oil.

In a large bowl, combine spinach, cheese, eggs, bell pepper, onion, seasonings, and pepper sauce, if using. Mix well. Divide mixture evenly among the muffin cups.

Bake at 350°F for 20 minutes, or until a toothpick inserted in the center comes out clean.

Makes 12, 2 per serving.

Breakfast Quiche  Cups: If you don’t have a muffin pan, pour the mixture into an 8- by 8-inch glass baking dish or a 9-inch glass pie plate. Bake at 350°F for 20 to 25 minutes, or until tester comes out clean. Cut into 6 pieces.

Note: Freeze the leftovers for an easy breakfast entree you can warm up in the microwave.

Plus, you can add bacon and make it a take along brunch.  Why cheat when fat burning food it this good?

Portable Breakfast www.sugarfreedom.com
Portable Breakfast www.sugarfreedom.com

Author: Catherine

Catherine Gordon is the author of the nutritional program: Sugar Freedom at www.sugarfreedom.com. She is also the author of "Keep the Change" Transform your body for good 2nd edition, at amazon.com. She is member of the National Weight Control Registry, and she was named the Certified Turbulence Trainer of the Year in 2013.

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