Breakfast Quiche is a healthy and easy addition to your Sunday Meal Prep. This quiche is packed with pasture-raised eggs for healthy fats and protein as well as a variety of sautéed veggies. This is the perfect nutrient packed breakfast that will keep your insulin levels low and mid-day sugar cravings and snacking to a minimum.  The best part is that you can make this on a Sunday, put it in the fridge and have your breakfast already made for the week!

Serving Size: 2-4             Prep Time:  15 min               Cook Time: 30 min

Cooking With Brashley – Episode 9

In this episode you’ll learn why Fats are good for you, how to choose the right type of eggs (free-range, free-run, pasture-raised, etc.) as well as how to cook high fat and high protein foods without destroying the nutrients.

We teach holistic cooking through weekly YouTube videos, click here to see the playlist. Don’t forget to subscribe so you don’t miss out on the next episode!


  • 8 Pastured Eggs
  • 1/2  sweet onion
  • 2 cloves of organic garlic, minced
  • a handful of organic spinach, chopped
  • 1 organic red bell pepper
  • himalayan Sea Salt
  • pepper
  • * I like to add in a minced Jalapeno or Red Thai chili because I love everything spicy
  • 1 pack of organic bacon, cooked to your liking
  • Grass-Fed Butter

*You can also add sweet potato, broccoli or mushrooms


Sauteed Vegetables 

  1. Place some of the Grass-Fed butter in a pan
  2. Add the garlic, onion and hot pepper of your choice and cook until tender, with the garlic aroma filling the kitchen
  3. Add the red bell pepper and spinach and cook for an additional 3-5 minutes (I like my pepper to still be a little firm)
  4. Set aside to cool


  1. Grease the inside of a casserole dish with some organic butter (*You can also use muffin tins)
  2. Crack the eggs in a large bowl
  3. Add the sauteed veggies and the bacon to the eggs and whisk until all ingredients are combined
  4. Set oven to 350 degrees
  5. Pour the egg mixture into the casserole dish
  6. Bake for 30 minutes (*I bake until the egg mixture firms up)


  1. Cut the quiche into squares
  2. Place squares in the fridge
  3. Eat 1 square for breakfast for the week

Recommended Recipes:

Looking for a healthy lunch to take to work that goes will with this breakfast, give this salad a go: Pecan Berry Avocado Salad