Oh I can’t tell you how much I love brunching at home. Going out to brunch is great, but when you can stay in your pj’s and then watch a movie in the comfort of your own bed or couch… need I say more? (maybe I shouldn’t let my hubby see this or we won’t be going out to brunch anymore, hehe)
Weekends have been crazy for us this year. When we got married two years ago, we quickly got into a sweet morning routine on the weekends where we would spend at least one of our weekend mornings watching movies at home after eating a nice brunch. It’s safe to say I have nailed brunch and if we ever have a gathering at our home, I try to arrange it on a Sunday morning. Unfortunately though, weekends at home have seen a lot less homemade brunch this year and a whole lot more donuts & coffee as we rush out the door to tend to something house related. It has been quite the year for us, but over the last couple of weeks we completed the last few steps in our kitchen reno! So naturally, I made brunch and popped a bottle of champagne.
I made “healthy” quiche and French toast. I might mention that those donuts really put a toll on our weight loss goals and well.. we’re watching what we eat whenever possible. Also, I love cooking healthy meals even if it means I’m just substituting whole eggs with egg whites or regular milk for almond milk, I’m sure the small changes make a difference!
I wanted to share the recipe I used for the quiche. I adapted this version (click here) with a few ingredients and we loved it!
QUICHE RECIPE
ingredients
1 frozen “ready crust”
1 Tofurkey sausage (I used this one!)
1-2 tbsp. olive oil
2 tbsp. diced onion
1 tsp. minced garlic
2 C of spinach
1 1/2 C of mushrooms
1/2 green bell pepper
3 egg whites
1 C of skim milk
1 C of low-fat mozzarella
pinch of salt + pepper
prep
preheat your oven to 425 F | bake crust for 8-10 min ( I used a frozen “ready crust” but you can use a roll out crust and roll onto a round pan) | set crust aside and let it cool | cut up veggies & veg-sausage | cook veg-sausage using olive oil, set aside | add a little more olive oil to same pan, add garlic & onion, cook a few minutes, then add veggies and cook for a few minutes, set aside | add eggs, milk and salt to a large bowl and whisk | add cheese, sausage & veggies | stir until well combined | pour into pie shell and bake for 1 hour or until center is set | remove from the oven and let it sit for a few minutes before slicing.
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I’m also sharing the French toast recipe. It’s simple, healthy and a perfect complement to the quiche. I made it with Rudi’s cinnamon raisin bread, topped it with agave nectar and bananas, and it was perfect!
ingredients
4 slices of Rudi’s cinnamon raisin bread (find here)
2 egg whites
1 C almond milk
1 tsp. ground cinnamon
1 tsp. vanilla extract
Coconut oil spray
1 banana
Agave nectar (to taste)
prep
lightly coat pan with coconut oil and set to medium heat | whisk egg whites, almond milk, cinnamon, and vanilla | dip each bread onto mixture and cook until golden brown | repeat for each slice of bread | top with sliced banana & agave nectar | enjoy!
Thank you for stopping by! If you make either of these at home, let me know how it turns out. Leave any comments you have below! 🙂
Love,
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