Bulk Meal Prep: Breakfast Quiches
A bit of effort but will fill your freezer with breakfast for weeks
When moms want to meal prep or freezer prep, I always have them start with breakfast. It’s easy to get into a rhythm with prepping every couple weeks and has a big payoff.
When we did an elimination diet, my husband and I started making these and the recipe has evolved the more we’ve done it. We found that having breakfast prepped in the freezer ready to go, allowed us to reach our nutrition goals and eat breakfast together as a family before we rush out the door.
We work on these together to make it go faster— my husband cooks up the bacon and sausage on the Blackstone, while I start the egg mixture in the stand mixture. He’ll also chop all the peppers and use the mandolin for the sweet potatoes. I’ll assemble and bake everything.
Let these cool on a wire rack and then place a piece of parchment on a baking sheet. Fill the tray and freeze in a single layer for a few hours before transferring to a freezer storage bag. (you can also check out my video here)
To serve: defrost in the freezer overnight and warm in an air fryer or microwave.amaz
** I also recommend having these silicone muffin pans so that the quiches will come out easily
Breakfast Quiche Meal Prep
- 48 eggs
- 2 cottage cheese cartons
- 2 lbs ground pork seasoned or breakfast sausage
- 2 tbl salt
- 2 tbl pepper
- 2-3 bell peppers
- 3ish sweet potatoes shaved.
Cook bacon and sausage or pork. (We do this on a Blackstone griddle)
Dice red bell peppers. Hash sweet potato on a mandolin.
Create egg mixture by combining eggs, cottage cheese, salt and pepper. Stir until mixed. (Also stir each round of quiches to make sure it stays mixed)
Assemble quiches by placing sweet potato, sausage, bacon and bell pepper in bottom of silcone muffin mold. Press down and pour 1/3 cup egg mixture over top.
Bake at 350 for 28 minutes in a silcone mold. Let cool on rack. Recipe makes 48 quiches!
**Note: if you want to do this on a smaller scale, just divide every thing by 4! I always do a big batch because it’s only oven time that’s the extra effort.
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