Generally I like to cook all of my wife and I’s food for the week on the weekend. Having food ready and accessible makes it much easier to stick with a diet. When breakfast and lunches are premade, you just grab it and go, no trying to decide what to make in the morning or feeling lazy and having to fall back to a fast food hack. So, in comes the breakfast quiche. You can put anything you want into it; its basically just baked eggs.

Here is the finished result, lets get started!

The first step is to cook the bacon. This serves two purposes. First, it cooks the bacon 🙂 Second, it provides great cooking grease for the rest of the process.

I like my bacon pretty crisp, and it will soften during the cooking anyway. Drain the excess fat. I use this special grease keeper that I got from Amazon a few weeks ago. It has a filter on top to catch the random stuff. I only put pure bacon grease in it and you can add it to anything you are cooking. It has a nice flavor and its free!

Here is a couple weeks of accumulation, its about 1/3 full already!

Fry the vegetables in the left over bacon fat. I used frozen broccoli and frozen spinach this week.

Line the bottom of your pan with vegetables. No need to grease it because of all of the bacon fat 🙂 Note that I used a huge pan because I was making it for 2 people for 5 days so this is for ten servings. You can use a standard 9×13 as well.

Add the eggs, cream and spices together. I used garlic powder, salt and pepper.

Whisk it all together! Try to mix it up pretty well because you want fluffy eggs. Notice the bubbles in the mixture.

Pour the egg mixture over the vegetables. Then crumble bacon over the mixture. Add cheese and push in grape tomatoes. Finally, push it all down and in. Tomatoes are pretty high carb but this is a vegetable packed breakfast. You can of course not use them or include different vegetables.

Here is the final product!

And here is a picture of the entire week ready to go in terms of breakfast and dinner. Happy cooking ketards!

