Tracy came over for a play date back in May and we sat on my couch and talked about the possibility of macro counting. We both felt like we were at a plato and our baby weight wasn’t coming off as easily or quickly as we wanted it to anymore. We sat and looked at our numbers and figured out what we thought would be a good starting point. Since then we have both shed almost 10 pounds each and have learned so much. We are really excited about the progress we are seeing and can’t wait to help others do the same! We will be rolling out a macro counting series this week to help all of you reach your goals right along with us. For now I have a yummy, macro friendly crustless quiche recipe to share with you!
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When I was on vacation in Idaho with all my family earlier this month my sister made this crustless quiche for breakfast one day. I’ve said it before, I’m not an egg person, but I loved this! I immediately added it to my list for potential blog recipes and thought of a few ways to make it more macro friendly. If you’re looking for a healthy breakfast recipe you’ve come to the right place!
I don’t know why I’ve never made quiche before. I love to make our Paleo Breakfast Casserole but it’s not currently fitting in my macros very well(You guessed it! Too much fat!). So I knew I needed something with more protein and a little less the fat. Since I started counting my macros I have found that sneaking in as much protein as I can is a necessity. To really up the protein in this recipe I added lots of chopped ham. This recipe could easily be modified by using any meat, veggies, or cheese you like. You could also do 10 whole eggs instead of the 5 eggs and 10 egg whites I did to cut down on a little fat. Whatever you choose to do I hope you enjoy it!
- 1 lb ham cubed
- 2 cups finely chopped broccoli
- 1 cup low fat cottage cheese
- 1 cup shredded parmesan cheese
- 2 cups chopped zucchini
- 5 large eggs
- 10 egg whites(or 1.5 cups egg whites)
- 1/4 teaspoon pepper
- 1/2 teaspoon sea salt
- Preheat oven to 350 degrees.
- In a large bowl combine first 5 ingredients and mix well.
- In a separate smaller bowl combine all eggs, egg whites, salt and pepper.
- Pour egg mixture into large bowl and mix well.
- Pour all into a 9X13 casserole dish and bake for 1 hour or until eggs are well cooked and top is turning a golden brown.
Macros on 8 servings: 27P/7C/8F
***Scroll to bottom for printable recipe
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