21 Day Fix Make-Ahead Ham & Cheese Breakfast Quiche

This is a sponsored post written by me on behalf of Boar’s Head for IZEA. All opinions are 100% mine.

Years ago, my mother-in-law gave me a super simple quiche recipe using pancake mix and just a handful of ingredients. Over the years I’ve tweaked it to include different ingredients, but it’s always remained an easy favorite.

What I love about this recipe is that you can make it ahead, swap out the meat and veggies, and add or reduce the cheese…and it will still turn out great. I’m finally getting around to sharing this 21 Day Fix ham and cheese breakfast quiche and it’s something I think the whole family will love! 

And this time, I have a secret. 

This easy, make-ahead quiche recipe has two cups of cauliflower in it. 

Shhhh. I won’t tell your kids if you don’t tell mine!

21 Day Fix Ham and Cheese Breakfast Quiche

One of the many things to love about a recipe like this is that you can make it ahead…it’s perfect for busy school mornings. It keeps well and makes great leftovers, and is a perfect non-sandwich lunch option for you and the kids.

I used Boar’s Head Ham and Cheese for this recipe. Boar’s Head products are always a hit in this family. I love their quality ingredients, and my kids love the taste! Boar’s Head meats, cheeses, condiments and spreads are all gluten-free if you or a child have gluten sensitivities.

It’s easy to find at your local grocery store, and I love that I can easily find a low-sodium version (to keep it Fix-friendly!) in the deli. The ham I used today was Boar’s Head Lower Sodium (y’all know how hard it can be to find lower sodium deli meats!).

And they also have cheese! And hummus! 

Prep time: 10 minutes

Cook time: 30-35 minutes

Serves: 8

A couple quick notes about this recipe: I also love it with broccoli! I used cauliflower because it’s easier to sneak in for my picky kids. I used Kodiak Cakes pancake mix, which I took into account with the container counts…if you don’t use protein pancake mix, you’ll need to adjust the containers (the entire recipe would be one less red).

Ingredients:

• 1 1/2 cups thick-sliced Boar’s Head Lower Sodium Ham, diced (from the deli counter – be sure to ask for it sliced thick, and dice it at home)
• 1 cup Boar’s Head Vermont Cheddar, grated
• 1 cup unsweetened almond milk
• 1 cup whole wheat or protein-style pancake mix
• 3 eggs
• 2 cups cauliflower, steamed
• salt and pepper, to taste (optional – I don’t add any because the ham is salty enough)

Directions:

Turn the oven on to 400F.

Steam your cauliflower. I put mine in the microwave for four minutes with about two tablespoons of water to steam. Once steamed, blend in your blender until it’s finely chopped. This will just take a couple of seconds.

Grease a 10″ pie plate. 

In a large bowl, mix the almond milk, pancake mix, and eggs. Add in the cauliflower and cheese and stir.

Pour into the pie plate. Top with the diced ham.

Cook for 30-35 minutes. Mine was ready right at 30 minutes. A toothpick inserted in the center should come out dry, and the edges will be starting to brown.

Let sit for 5-10 minutes before slicing. This recipe makes 8 slices.

You can freeze this meal, too! To freeze, let it cool completely. Portion out and freeze each portion separately. To reheat, microwave for 2-3 minutes per piece or until thawed. 

21 Day Fix Container counts, per serving (serving size = 1/8 of the quiche)

• .5 green
• .5 blue
• .6 red
• .5 yellow

You can find other great Boar’s Head recipes here: Back to School with Boar’s Head