Crustless Potato Quiche with Broccoli & Cheddar

This Crustless Potato Quiche recipe is made with the delicious combination of broccoli and cheddar. It’s a healthy balanced breakfast that is just as delicious when meal prepped ahead. Keep the skin on the potatoes, that’s where the fiber is! And, potatoes do have nutritional value— they are packed with vitamins and minerals, and even contain antioxidants! Also, this healthy breakfast recipe uses egg whites, so even with adding the 2% cheese, this is a low fat way to start your day!

Crustless Potato Quiche with Broccoli & Cheddar

Servings: 1

Ingredients
1/2 cup raw potatoes, shredded
1/2 cup broccoli, sliced thin
1/2 cup 2% milk cheddar cheese
1 teaspoon scallions, sliced thin
3/4 cup egg whites
1/8 teaspoon dried thyme
1 pinch ground rosemary
1/8 teaspoon garlic powder
1 pinch salt
1 pinch pepper

Instructions
1. Preheat oven to 275 degrees.
2. Spray 24-ounce baking dish or cast iron pan well with olive oil spray.
3. Arrange potatoes in a layer on the bottom of container.
4. Top potatoes with broccoli.
5. Top broccoli with cheese and scallions.
6. Whisk thyme, rosemary, garlic powder, and salt and pepper into egg whites and pour on top.
7. Bake in oven at 275 for 10 minutes. Turn pan around and continue to cook for another 10 minutes until egg is cooked through. If egg is browning, cover with foil.

Tips
1. Although you don't have to precook the potatoes or broccoli, if you have them left over from another meal, you can use them up here.
2. You can also use cooked or frozen hash browns for your potatoes.
3. Do not shred the potatoes until you are ready to use them, or they will turn brown.

Meal Prep
1. This is a great dish to prepare a few days before you want to eat it.
2. If you are reheating it, cutting beforehand and rotating the pieces will heat everything more quickly and evenly.