Looking for a delicious start to your day? Look no further than my Bacon and Cheese Breakfast QuicheRecipe!
Are you ready to revolutionize your mornings with a breakfast that is as delicious as it is nutritious? Look no further! Introducing my new Bacon and Cheese Breakfast Quiche – a dish that checks all the boxes: low carb, high protein, bariatric-friendly, and most importantly, absolutely scrumptious. Whether you’re following a specific diet plan or just looking for a quick and easy breakfast option, this quiche is sure to become a staple in your kitchen.
One of the best things about this quiche is its simplicity. With just a few basic ingredients like eggs, bacon, cheese, and some spices, you can whip up a satisfying meal in no time. The combination of crispy bacon and gooey cheese nestled in a fluffy egg base is sure to make your taste buds dance. Plus, the recipe is highly adaptable – feel free to toss in some spinach, mushrooms, or bell peppers for an extra burst of flavor and nutrients.
Will You Make Your Bacon + Cheese Quiche with a Crust or Go Crustless?
If you’re looking for a low-carb, buttery, flakey crust, check out this recipe here.
I made mine with a crust for my husband’s benefit, though I just ate around the crust, myself. You can’t go wrong either way! An even easier option would be to use your favorite store bought crust, just make sure to thaw it in the fridge overnight!
All the Bacon + Cheesy Flavor, No Guilt!
What truly sets this quiche apart is its health benefits. With its low-carb and high-protein profile, it’s perfect for those who are managing their weight or following a bariatric diet. Each bite is packed with the energy you need to kickstart your day while keeping you full and satisfied for hours. And the best part? It’s a hit with everyone, from kids to adults. So why not gather your family around the table and share this delightful dish? Trust me, they’ll be asking for seconds!
Need a few more breakfast ideas? Check out my recipe library here!
I must say- my Bacon and Cheese Breakfast Quiche is more than just a meal – it’s an experience! It’s a way to bring joy and nourishment to your mornings without compromising on taste or health. So go ahead, give it a try, and watch as it becomes a beloved part of your breakfast routine. Happy cooking!
1 package Uncured Applewood Smoked Bacon, chopped and cooked
1/2 cup Low Fat Mozzarella Cheese
1/2 cup Low Fat Mexican Cheese Blend
1/3 cup Shredded Parmesan Cheese
1 cup Fairlife Skim Milk (you can sub any milk, but Fairlife adds protein!)
4 Eggs, lightly beaten
1/4 tsp Salt
1/4 tsp Pepper
Instructions
Preheat oven to 375 degrees.
Chop and cook bacon in skillet until it reaches desired crispiness.
Once cooked, place bacon into greased 9-inch pie pan. Set aside.
In large bowl. combine eggs, salt, pepper, and milk. Beat until all yolks are broken and all ingredients are well combined.
Add mozzarella, parmesan, and mexi-blend cheese to egg mixture and stir lightly.
Pour egg and cheese mixture over bacon. lightly mix the egg/cheese mixture with the bacon.
Place in preheated oven and bake for 45 minutes. To check for doneness, insert a knife into the center of your quiche. If it comes out clear, the dish is fully cooked!
Notes
For my Bariatric Besties:
I cut this quiche into a traditional 8-slice quiche and then cut half of the slices in half again! 1/2 slice + 1/8 cup of freshly sliced strawberries were a delectable and filling breakfast for me!
Introducing my new recipe for Gluten Free Chocolate Chip Banana Bread Protein Cookies. Are you on the lookout for a guilt-free, delicious treat that satisfies your sweet tooth while helping you maintain your macro goals? Look no further!
These cookies are not only scrumptious but also packed with wholesome ingredients to keep you energized throughout the day.
Ingredients:
2 cups All Purpose Gluten Free Flour (I like King Arthur and Cup4Cup brands)
1 cup Coconut Sugar (lower glycemic index than table sugar), or sub in your zero sugar sweetener of choice
1 tsp baking soda
1 stick butter
1/4 tsp salt
1 cup semi-sweet chocolate chips
2 tbsp Fairlife Skim Milk
2 ripe bananas
2 scoops of unflavored Isopure protein powder
Directions:
Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper to ensure your cookies bake evenly and don’t stick.
Cream together the butter, protein powder, and coconut sugar in a mixing bowl until the mixture is fluffy and well combined. This step is crucial for ensuring a light and airy texture in your cookies.
Add in the baking soda, salt, ripe bananas, Fairlife Skim Milk, gluten-free flour, and protein powder. Mix until all ingredients are well incorporated. The bananas should be mashed and fully blended into the batter, giving it a rich and moist consistency.
Fold in the semi-sweet chocolate chips. This will ensure that every bite of your cookie has a delightful chocolate surprise.
Drop 1 tbsp dollops of the batter onto the prepared baking sheet. Make sure to space them out to allow room for spreading.
Bake for 11 minutes, or until the edges of the cookies begin to turn golden brown. This baking time ensures a perfect balance between a crispy exterior and a soft, chewy interior.
These Gluten Free Chocolate Chip Banana Bread Protein Cookies are the perfect blend of indulgence and nutrition. They are ideal for a post-workout snack, a quick breakfast on-the-go, or even a tasty dessert. Not only are they gluten-free, but they also have the added benefit of protein powder, making them a great option for those looking to increase their protein intake without compromising on flavor. Enjoy baking and indulging in these delightful cookies!
For more delicious Gluten-Free treats, click here.
Gluten Free Chocolate Chip Banana Protein Cookies
Yield: 20 Servings (2 cookies per serving)
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes
Ingredients
2 cups All Purpose Gluten Free Flour (I like King Arthur and Cup4Cup brands)
1 cup Coconut Sugar (lower glycemic index than table sugar), or sub in your zero sugar sweetener of choice
1 tsp baking soda
1 stick butter
1/4tsp salt
1 cup semi-sweet chocolate chips
2 tbsp Fairlife Skim Milk
2 ripe bananas
2 scoops of unflavored Isopure protein powder
Instructions
Preheat oven to 350 degrees F.
Cream together butter, protein powder, and sugar until fluffy and well mixed.
Add in baking soda, salt, bananas, milk, flour, and protein powder.
Fold in chocolate chips last, then drop 1 tbsp dollops of batter onto parchment lined baking sheet.
Bake 11 minutes (or until edges begin to turn brown).
Ah, pumpkin pecan coffee cake! The mere thought of it makes my mouth water. And to think that it can be made gluten-free, that’s just icing on the cake. Literally.
This post contains affiliate links, which means I make a small commission at no extra cost to you.Read my full disclosure here.
Now, I don’t know about you, but I’ve never been one to shy away from a good slice of cake. And when it’s infused with the flavors of pumpkin and pecan, it’s practically irresistible. But let’s be honest, when you tell people that it’s gluten-free, their first reaction is usually, “Oh…that’s nice.”
Why is it that people always assume that gluten-free equals taste-free? I mean, I get it. There have been some pretty terrible gluten-free products out there. But when it comes to this pumpkin pecan coffee cake, trust me, you won’t even miss the gluten (disclaimer: you have to use a goodquality gluten-free flour. Like Cup4Cup or King Arthur (I use King Arthur because it is most affordable).
If you want to mess with the skeptics a little bit just tell them it is full of gluten! “Oh, yes, you will love this gluten filled fall dish. This cake is loaded with the stuff.” And then watch as they take a bite and their eyes widen in disbelief. Funny story- when one of my kids, (an 18-year-old boy), found out this pumpkin pecan coffee cake is gluten-free, he said “Dang! You tricked me again!” That was after he had had two (or three) helpings!
But seriously, this cake is delicious. It’s moist, it’s flavorful, and it’s the perfect accompaniment to a hot cup of coffee or caramel cappuccino. And the fact that it’s gluten-free means that even more people can enjoy it. So go ahead and indulge. You deserve it. Just don’t forget to share a slice with me!
Let’s Get Cooking
There is not much to this recipe, just dump the ingredients into your stand mixer and place in a silicone 9×9 baking pan (like this one here.)
When it comes to the crumble topping, I like to melt the butter in a glass, liquid measuring cup and mix with a fork until the texture is a bit like wet sand. Then, pour over the batter and top with chopped or halved candied pecans! (The ones from Trader Joe’s are our favorite!)
Switch It Up!
Some great alternative ways to make this dish would be:
Try using different fruit & nut pairings, like apple & walnut, (sub applesauce for the pumpkin purée and top with sliced or fried apples)
Mix some non-candied pecans in with the batter for a sweet and salty, mouth watering experience!
Gluten-Free Pumpkin Pecan Coffee Cake
Yield: 12
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
This delicious gluten-free pumpkin pecan coffee cake is perfect for breakfast or brunch. It's full of warming spices and rich flavors that will satisfy your cravings. The cake is moist and tender, with a crunchy pecan and brown sugar topping that will make your taste buds dance.
Ingredients
COFFEE CAKE
2 cups gluten-free flour, leveled (Cup4Cup or King Arthur brands)
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1 tbsp pumpkin pie spice
1 cup pumpkin puree
1/2 cup milk
1 stick butter, softened
1 tsp vanilla extract
TOPPING
1/2 cup brown sugar
2 tbsp butter melted
2 tbsp flour
2 tsp cinnamon
1/2-3/4 cup candied pecans
Instructions
For Cake:
Preheat oven to 350 degrees.
Whisk together dry ingredients in a mixing bowl. Add pumpkin puree, milk, butter, and vanilla. Mix well.
Pour cake mixture into a silicone (or lightly greased) 9x9 baking pan.
For Streusel:
Melt butter in a microwave safe bowl. Add brown sugar, flour, and cinnamon and mix with fork until the consistency of wet sand.
Sprinkle evenly on top of cake batter. Top generously with candied pecans.
Bake for 30-35 minutes or until toothpick inserted in the middle comes out clean.
Notes
BRAND MATTERS when it comes to Gluten-Free flour. Feel free to make this with regular flour as well if you are not gluten-sensitive!
I hope you enjoy this fall favorite. Be sure to snap a photo and tag me on Instagram, or comment below if you end up making this one! Happy Fall, y’all! ( I couldn’t resist…)
Brunching like a boss? Yes, please! There’s nothing quite like waking up late on a Saturday, throwing on your comfiest clothes, and whipping up a delicious spread of yummy favorites. If you really want to take your brunch game to the next level, let’s discuss the ins and outs of hosting the ultimate brunch (like the true boss that you are!)
Make Your Menu
First things first, let’s talk about the menu. Brunch is all about balance, so make sure to include both sweet and savory options. Think pancakes and bacon, eggs benedict, fruit salad, and maybe even a breakfast quiche if you’re feeling fancy. And of course, don’t forget the fresh squeezed orange juice and coffee!
This savory goodness called Bacon & Cheese Quiche (I make my own gluten-free crust, but you could also use a tube of biscuit dough and lay in the bottom of the pan and pour the egg mixture on top! It is so flavorful and yummy. Add some spinach to get in an easy green, too!)
Biscuits and gravy, waffles, and toast with jam are some other favorites around our table!
Set Your Table
Next up, let’s talk decor. You don’t need to break the bank to create a beautiful brunch spread. Simple touches like fresh flowers, colorful napkins, and a well-arranged charcuterie board can go a long way in creating a warm and inviting atmosphere.
Try placing some cut wildflowers in a small vase and placing it at the center of the table. Place on top of a cute cutting board or serving tray along with toppings and seasonings in matching bowls.
I often use things like:
Salt & pepper shakers
A butter dish with spreader
Jam in a remekin with a spoon or knife
Shredded cheese
Crumbled bacon
Extra Icing
Chocolate Chips
Salad dressing
Coffee Creamer
Make sure every place setting has a plate, fork, knife, spoon, cup, napkin, and mug!
Ace Your Aesthetic
The key to acing your aesthetic is keeping it simple. For me, I like the neutral look. Bright whites, warm and rich earthy tones, and when it comes to “pops of color” I like to use natural elements like the bright redness of a strawberry, the beautiful yellow of a lemon, or the vibrant hues of wildflowers or greenery, like eucalyptus.
I find it most simple to use all white dishes. Serving dishes, dinner plates, ramekins, etc- I use all white. They are easy to come by in thrift stores, too, making for a totally affordable aesthetic for hosting brunch!
Don’t just think dinner plates and serving bowls. Those little ramekin dishes, trays, and trivets are wonderful for adding different heights and sizes to your table, while keeping everything accessible to all guests.
Invite Your Guests
And finally, let’s talk about the guest list. When it comes to brunch, the more the merrier! Invite your closest friends, family, and maybe even a new neighbor or two. Brunch is the perfect opportunity to catch up with loved ones and make new connections over delicious food and drinks.
I have been hosting “Brunch & Bible Study” for our college aged kids every weekend for the last several weeks. Everyone enjoys the fellowship and food. Once we finish eating, we are energized and ready to open the Word together. It has been a fruitful time, literally & figuratively!
Set Your Brunch Apart
One hosting tip for making your brunch stand out above the rest is this: pay thoughtful attention to detail.
Try personalizing name cards for your guests’ place settings or labeling your items with cute labels from the craft store.
Get my free Brunch Blessings printable cards with you here!
Once you have cut the Brunch Blessing cards out (on cardstock preferably), place them with your place setting. For an extra feminine touch, you could tuck the card into your napkin with the silverware, add a small floral element, and tie some twine or cute ribbon around it all and lay it on the center of the plate!
Hosting brunch for a co-ed crowd? Another nice, more gender neutral place setting idea would be to place the utensils and napkin into a coffee mug, like this:
So there you have it, folks. The ultimate guide to brunching like a boss. Just remember, the key to hosting a successful brunch is to keep it fun, relaxed, and filled with good food and good company. Happy brunching!
Are you a big fan of coffee cake? Do you find yourself drooling over the idea of a blueberry cheesecake? Are you gluten-free and struggling to find a delicious dessert or breakfast treat that fits your dietary needs? Look no further, my friend, because I have just the thing for you: The BEST Gluten-Free Blueberry Cheesecake Coffee Cake!
Now, I know what you’re thinking. “Gluten-free? That must mean it tastes like cardboard.” But trust me, this coffee cake is anything but bland. The combination of sweet blueberries and creamy cheesecake filling is enough to make your taste buds dance with joy. And the best part? You won’t even be able to tell that it’s gluten-free.
Gluten-Free Flour Brands Matter
I have been cooking with gluten-free for the last eight years, and I can tell you from experience that brand absolutely matters. The Trader Joe’s brand is not it for baked goods, friends. It gives my baked goods a gritty texture. I am also not a huge fan of Bob’s Red Mill. I find it makes my baked goods seem much drier than others.
The two best brands, in my opinion, are Cup4Cup Flour and King Arthur’s Gluten Free Measure for Measure Flour . Both of these are great for making any standard recipe into a gluten-free delicacy with their 1-to-1 ratio. Both have a texture that is so close to the “real thing”, no one can ever tell when I bake gluten-free!
Sweet & Delicious
I think the true star of the show in this dish may just be the coffee cake crumble that tops the dish. The crumbly, sweet, and buttery topping perfectly complements the soft and fluffy cake below. It’s the kind of cake that pairs just right with a cup of coffee on a lazy Sunday morning. Or, let’s be real, any day of the week.
Without further ado, here is the recipe:
This post contains affiliate links, which means I make a small commission at no extra cost to you.Read my full disclosure here.
Ingredients
Coffee Cake:
1 stick + 2 tbsp of butter, softened
3/4 cup of white, granulated sugar
1 tsp of vanilla extract
2 large large eggs
¾ cup of milk (nut milks will work for this recipe)
1/3 cup of white granulated of confectioner’s sugar
1 large egg
2 tsp vanilla extract
1/2 cup of blueberries
Crumble Topping:
1/2 stick (1/4 cup) butter, softened
1/2 cup Gluten-Free flour
6 tbsp of brow sugar
1 tsp cinnamon
Directions:
Coffee Cake:
Preheat your oven to 350 degrees F.
Cream together butter and sugar in stand mixer.
Add baking power, GF flour, milk, and eggs. Mix to combine well.
Spread the cake layer into a greased 9×9 baking dish
Cream Cheese Layer:
Take 8oz brick of softened cream cheese and place in mixing bowl
Add sugar, vanilla, and egg, and mix until completely smooth.
Pour cheesecake layer over top of coffee cake batter.
Carefully place the remaining 1/2 cup of blueberries even dispersed throughout the cheesecake layer
Crumble Topping:
Take a small mixing bowl and melt the butter
Add flour, sugar, and cinnamon and combine using a fork to create wet sand-like crumbles
Pour over the top of the cheesecake layer
Baking it All:
Bake at 350 degrees for 40-45 minutes, or until toothpick comes out clean.
Next Level Goodness
Drizzle
Now, if you want to add a little “extra” goodness, you can make a delicious cream cheese drizzle to lightly swirl over the top after baking! To do so, simply adapt my cream cheese frosting found on my Homemade Gluten-Free, Yeast-Free Cinnamon Rolls recipe post here, or simply:
Combine 2 oz. cream cheese, 4.5 tsp sugar, and 1-3 tsp of milk (start with 1 tsp and add to reach desired consistency).
Mix until no clumps remain.
Use a spoon to drizzle thinner consistencies or a piping bag for thicker consistencies!
Mix-Ins
This recipe is perfect even without the drizzle, but if you’re looking to go from “The BEST Gluten-Free Blueberry Cheesecake Coffee Cake” to “The BEST…PLUS“, I totally understand! Another delicious twist would be to add a tsp of lemon juice to your drizzle to add a little citrus zing, or add some chopped candied pecans to the crumble for a sweet & salty crunch!
Whether you’re gluten-free or not, this Gluten-Free Blueberry Cheesecake Coffee Cake is a must-try. It’s the kind of dessert that will make you forget all of your worries and indulge in a little slice of heaven. Trust me, your taste buds will thank you.
The BEST Gluten-Free Blueberry Cheesecake Coffee Cake
Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour5 minutes
Sweet, Tangy, and delectable! This truly IS the BEST Gluten-Free Blueberry Cheesecake Coffee Cake recipe around
Ingredients
Coffee Cake:
1 stick + 2 tbsp of butter, softened
3/4 cup of white, granulated sugar
1 tsp of vanilla extract
2 large large eggs
¾ cup of milk (nut milks will work for this recipe)
2 cups gluten-free flour like Cup4Cup or King Arthur's Gluten-Free Measure for Measure
2 teaspoons baking powder
1 cup fresh blueberries
Cheesecake Layer:
One brick (8 oz.) of cream cheese
1/3 cup of white granulated of confectioner's sugar
1 large egg
2 tsp vanilla extract
1/2 cup of blueberries
Crumble Topping:
1/2 stick (1/4 cup) butter, softened
1/2 cup Gluten-Free flour
6 tbsp of brow sugar
1 tsp cinnamon
Instructions
Preheat your oven to 350 degrees F.
For Coffee Cake
Cream together butter and sugar in stand mixer.
Add baking power, GF flour, milk, and eggs. Mix to combine well.
Spread the cake layer into a greased 9x9 baking dish
Cheesecake Layer:
Take 8oz brick of softened cream cheese and place in mixing bowl
Add sugar, vanilla, and egg, and mix until completely smooth.
Pour cheesecake layer over top of coffee cake batter.
Carefully place the remaining 1/2 cup of blueberries even dispersed throughout the cheesecake layer
Crumble Topping:
Take a small mixing bowl and melt the butter
Add flour, sugar, and cinnamon and combine using a fork to create wet sand-like crumbles
Pour over the top of the cheesecake layer
Baking it All:
Bake at 350 degrees for 40-45 minutes, or until toothpick comes out clean.
Hey friend! Molly here. Just think of me as a Tennessee troubadour with a heart as big as Dolly’s hair. Serenading souls, one note at a time. Crafting, gardening, baking, and spreading the good word about Jesus in between. Proud wife, dog mom, foster mom to several, and forever momma to baby Easton in Heaven. Lover of laughter, healthy boundaries, and songs that make you feel something. Read more about my story here.