TGIF!! 

This week sure has seen its fair share of excitement! If you are following me on Instagram you would have found out that I will now be doing the weekly recipe for our local paper here in Hickory, NC!!! I was so excited when I got the news about a week ago! I have been doing flips in my head every since it was published on Wednesday! So if you by chance live near Hickory, NC grab a paper every Wednesday to get some delicious recipes! 

The last couples of days have been rather raining but it is more than welcomed after the dry spell we have had! It is turning to fall rapidly and I need to be in the mountains! I went to school in the mountains and there is nothing like Fall in Western NC. The colors are absolutely amazing and I saw a picture on Facebook earlier this morning about how peak color will be coming up pretty quick! It takes it a little longer down here in the foothills but still there is nothing like it! If you can ever get on the Parkway at the beginning of October ever it is just beautiful and breath-taking! 

Speaking of colors the recipe I have today is almost as colorful as the fall leaves in Boone, NC! The paleo breakfast quiche I have made are loaded with vegetables and of course bacon! You can’t beat that right? What I like most about these small breakfast quiches is that they can be froze or refrigerated for the week and be warmed up throughout the week for a great and healthy breakfast! No wondering what you will have in the morning and their are super yummy with some salsa on top or a little dad of hot sauce. 

Paleo Breakfast Quiche: 
5-6 eggs
4-5 cherry tomatoes (or equivalent) 
1-2 mushrooms sliced and then chopped
3-4 sliced of Bacon 
1/2 – 1 Tsp of Roasted Granulated Garlic 

Preheat oven to 400 degrees Fahrenheit.

Slice and dice your mushrooms and let them saute in a little bit of olive oil

Crack your eggs and put them into a bowl and scramble. 

Chop up your tomatoes and cooked bacon and put them into your eggs. Stir those in. When your mushrooms are done cooking (soft but not too over cooked) add them into your egg mixture. Spray your muffin tin very well and add your egg mixture into the wells about 2/3 full. It will make 10-12 mini quiches. 

Bake for 15 minutes. place a toothpick into the center to make sure they are done. they will puff up in the oven but will fall when they come out. Take a spatula and go around the edges of the quiches then go under neath and lift them out of the wells. Serve hot with some salsa and hot sauce! If you aren’t on a paleo diet like me you can sprinkle some cheese on like I did! 

Perfect for the winter weather coming up because you don’t want to get up and make anything! Easy to pop into the microwave for 30 seconds and enjoy a quick and healthy breakfast that has plenty of protein! Adding spinach in them gives the breakfast quiche so much more power for your day too!  You can also mask those vegetables from those picky eaters so that they can’t taste what is truly good for them! 

What I love about this recipe is that it is so versatile. If you’re a vegetarian you can simply ditch the bacon and put some peppers, onions, or spinach (or all the above…) into them and they will be just as yummy! For me the hot sauce was just the icing on the cake too! I love adding a mozzarella cheese to the tops to give them just a little more taste to them and they are perfect to have for a brunch get together or even a get together in general! The breakfast quiches can be completely jazzed up to your tasting and trust me everyone will love them! 

Make sure to follow me on Instagram (@notshabbygabby), Twitter (@not2shabbygabby), Pinterest (@not2shabbygabby) and Facebook to stay up to date with all the posts! 

I hope you have a blessed and great weekend! 

Deliciously,
Gabby