Quiche

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Happy Easter weekend! It may be a good idea to pick up not just one, but two dozen eggs. Use half for the Easter egg hunt with the kiddos and save the other half for this egg-based brunch!

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Having people over for Easter Sunday brunch? Wow them with a couple of quick quiches. This one dish savory treat is not only easy to make, but easy to clean up too, especially if you use one-time tin pans. Try it crustless and load a pie pan with an egg white whole egg medley.

Note, the yolk is definitely invited to the party since that is where all the nutrients live. Then throw in your favorite breakfast meat like chicken sausage or bacon, a bit of cheese and top things of with a few veggies like spinach and roasted tomatoes. This entire dish will bake in less than 40 minutes, so make at least two and whip up those mimosas already.

1. Chicken Sausage Crustless Quiche

Ingredients

1/3 cup of cooked chicken sausage (a seasoned variety is more fun, but use what you got)

2 teaspoons of olive oil

2 – 3 cups of fresh spinach

1/4 cup of thinly sliced red onion

1/4 cup low fat cottage cheese

1/4 cup of parmesan cheese

3 large eggs

6 large egg whites

salt and pepper to taste

Directions

Preheat the oven to 350 degrees. Heat the olive oil in a medium pan over medium high heat. Add the red onions and cook until tender, about four minutes. Then add the spinach until it wilts, about three minutes. Place this veggie medley on the bottom of a non stick or lightly greased pie pan. Then in a medium bowl combine the three whole eggs, six egg whites and cottage cheese (this secret ingredient adds some yummy low calorie cheesy protein, so enjoy this). Salt and pepper to taste. Next pour this mixture over the veggie mix. Bake for 20 minutes and then sprinkle the parmesan cheese on top. Pop the quiche back in the oven for 15 – 20 more minutes – you’ll know it is done when you can insert a butter knife or toothpick and it comes out clean.

2. Not-So-Evil Deviled Eggs

Brunch menus are all about this oldie but goodie lately. Deviled eggs have moved on up from paprika, salt and pepper, so you can now find them dotted with decadent toppings such as caviar and smoked salmon. Eggs play nice with a lot of flavors and deviled eggs are a great low calorie protein packed starter. So get crazy creative and be sure to display them in a fun way.

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The key to a perfect deviled egg is first mastering the perfect boiled egg. I know people tease ladies who are not skilled in the kitchen for not being able to “even boil an egg…” but we all know this skill is not easy. So whether you’re a master chef or a kitchen newbie check out the KRUPS Egg Cooker. Utilizing the simplicity and fast cooking of the KRUPS Egg Cooker you can now make eggs 4 ways – soft, medium or hard boiled (ahem) and poached. An audible signal indicates when your eggs are done cooking, and the KRUPS Egg Cooker also includes a water level indicator and egg piercer. Oh. My.

3. Egg White Post Holiday Smoothie

The appetizers have been served and the main dish was on point, now use the rest of those dozen eggs to get it crackin’ during the week with this sweet egg white smoothie. Protein passing through a straw never tasted so good.

Ingredients

1/2 cup liquid egg whites

1 cup of frozen mixed berries (I love the blend at Whole Foods)

1/3 cup of coconut water

Blend all the above and enjoy the best under 150 calorie smoothie you’ll ever have.

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