Before we started Guiltless in 2012, we actually began this healthy, gluten-free, grain-free and low-carb foods thing with crustless QUICHES! That's right, you are talking to the Quiche Queen here... or at least that was the name of the company. We specialized in delicious, low-carb, crustless quiches. And it was out of serving a crustless pizza quiche to a friend, that he said, if y'all can come up with a bread that tastes like real bread but isn't... you'll have it!
So, we created a bread (well, it wasn't us at all, the idea was given to us from up above)! Using seeds. Not grains. Not almonds. Not coconut. But 7 superfood seeds! So now that we have this amazing bread, I had to add it to our most beloved quiche recipe of all time, the Turkey Bacon, Broccoli and Cheddar! It's even better now with the addition of Guiltless Bread cubes. The bread gets soft and seasoned on the inside of the breakfast casserole, and they get golden and crispy on the outside.
We use half and half plus almond milk in this recipe to give it that rich and buttery flavor while still cutting down on dairy and milk fat. We have tried it with just almond milk, but you don't quite get the rich and creamy flavor you want to bite into in a dish like this. And since we use turkey bacon instead of pork, you don't get nearly as much of the fat rendering from the bacon, so the half and half helps!
This breakfast casserole is perfect to serve on Thanksgiving morning or to have over the weekend if your family and friends are staying a few days. It is a crowd pleaser and fun to gather around with ones you love!
We hope you make this recipe for the holidays! And please let us know how you like it!
Happy Thanksgiving to you and yours,
4 cups broccoli florets
non-stick cooking spray, divided
6 strips turkey bacon, sliced in half lengthwise, then cut into 1/2 inch pieces
12 organic eggs
2 teaspoons Dijon mustard
3/4 cup half and half
3/4 cup almond milk
1 teaspoon sea salt
1 teaspoon fresh cracked black pepper
4 slices Guiltless Sandwich Bread, cut small into 1/2 inch cubes
3 cups shredded sharp cheddar cheese, divided
Preheat oven to 425 degrees
In a large pot of boiling salted water, add in the broccoli and cook for 3 minutes; until just tender enough to pierce with a fork. Drain in a colander, and cover with ice and cold water to stop cooking.
In a medium skillet, put on medium-high heat, coat with cooking spray, add in the cut bacon pieces, and cook for about 5-6 minutes until browned but not completely crispy (they will finish cooking in the quiche in the oven).
In a large mixing bowl, crack eggs and beat with a whisk. Then add Dijon mustard, half and half, almond milk, sea salt, and pepper, whisking until combined. Add in cubed bread and 2 cups of the cheddar cheese, stir to combine and completely coat bread cubes.
Spray a 9x13 inch casserole dish with cooking spray. Spread out the blanched broccoli in the dish. Pour in the egg and bread mixture over the broccoli, and move the broccoli around so the egg can get distributed everywhere. Lay the bacon pieces on top of the egg. Finish by sprinkling the last 1 cup of cheddar on top.
Bake for 25 minutes or until the top is browned and crispy. Test the center with a fork or toothpick. (Cover with a sheet of parchment paper and cook for an additional 5-10 minutes if the center isn't done.)
Cut into squares and serve!