gluten free instant pot quinoa breakfast bowl

This is hands down my new favorite quick and healthy breakfast. Have I mentioned how much I LOVE our instant pot? 

For this breakfast bowl…

STEP 1: start your breakfast meat cooking (optional). We love the Jones Farm Natural Maple Sausage Links and cook up a batch of those while the rest is preparing

STEP 2: make quinoa in your instant pot (if you have the Bluetooth instant pot there is a recipe script on the app). If not, add:

  • 2 cups quinoa (rinse it first)
  • 3 cups water
  • A few shakes of sea salt

Close and lock the lid, select manual and drop it to 1 minute

Let it release naturally after 10 minutes

When pressure releases, fluff with fork and drizzle with rosemary & thyme infused olive oil

STEP 3: We routinely make soft boiled eggs with the instant pot. It is SO easy with perfect results every time!

Insert your rack into the instant pot. Add about 1/2-1 cup water and however many eggs you want to boil

Close and lock lid. Set to 4 minutes on manual. If you like them really soft boiled, cancel it when the cook time is done and manually release the pressure. Otherwise, let it naturally release in 10 min and they are more like medium boiled eggs (no runny yolk).

Once pressure is released, put eggs into cool bowl of water with ice to stop the cooking. The shells are a breeze to peel this way too.

Peel your eggs

STEP 4: prep your veggies. I love adding chopped spinach and/or avocado but you can do whatever you’d like

ASSEMBLY: scoop some of the rosemary & thyme flavored quinoa into a bowl. Add in a few peeled eggs, your sausage, chopped veggies and sprinkle with Parmesan or sharp cheddar (optional). Add in some fresh grated sea salt, lots of freshly grated black pepper and dig in!


Breakfast casserole

Our lives have taken a step in an exciting direction with the discovery that our oldest can have eggs as long as they are baked into something and thoroughly cooked! We LOVE eggs, and I feel like some mornings, breakfast just isn’t complete without them. For years we just made due, but I have recently been able to incorporate a breakfast casserole and my little one is ecstatic!

This is so easy and versatile – it takes about 45 min to bake so it’s great to get up and throw in early before they all get crazy and hangry.

Here’s a picture of our casserole today before it has been baked. It was a great way to clean out the fridge from the random meats, sides and veggies from the week!

You can literally throw anything into this! Here is what we usually do:

  • Pre cook a roll of natural sausage or breakfast meat
  • Add chopped (pre-cooked) potatoes or even throw in a layer of frozen fries or tots
  • Chop in veggies you have in the fridge (mushrooms, spinach, zucchini and onions are our favorites)
  • Add cheese if you can have that. We aren’t quite there but sometimes I mix in some dairy free Daiya cheddar shreds
  • Mix about 8-12 eggs until they are whipped up, adding in some cream or milk of choice, salt and pepper (I love adding in 1-2 drops of dōTERRA Black Pepper essential oil)
  • Because we still need a binder with our eggs to make them safer, I add in about 1/4 cup gluten free bisquick to the egg mix

Grease a 9×13 casserole dish and grease the bottom. Throw in your meat, potatoes, veggies and then pour your egg mix on top to set it all!

Bake at 350 for appx 45 min or until egg part is thoroughly cooked! It’s a huge hit every time!


quiche 1000 ways

I have been making quiche a LOT lately – mostly due to my husband\’s love of it that has only increased after our recent trips to France. The quiche in France is a must-have. The French have a way with cooking that I would say can not be replicated, but it may only be that in order to replicate it we would not want to eat it seeing as how there’s no way to get all that flavor without a LOT of bad-for-you ingredients : )quiche

Quiche is one of my favorite ways to use up random ingredients in the fridge, especially veggies that aren’t going to last if they don’t get used ASAP but the last thing you feel like eating for dinner is a random steamed veggie medley.  Some may think quiche is a breakfast food, but we usually make it for dinner and then have it for breakfast or lunch the next day!  It reheats well and is good ANY time of day.

I have settled into this recipe that we love and hope you will enjoy it too.  I apologize for vague quantities, but it is quite forgiving which gives you plenty of room to play around and experiment.  You can make quiche 1000 ways – this one is my preference.

I use an 11″x 2″ deep round stoneware dish so all quantities are appx for that size

  • 1 lb roll Jimmy Dean HOT sausage OR appx 2 cups diced spiral cut ham
    You can use any type of meat, but the stronger the flavor the better
  • appx 1 cup chopped onions
  • 2-3 cloves garlic
  • 5 or 6 whole mushrooms, chopped
  • 2 handfulls of spinach leaves
  • 1 medium tomato, diced
  • *1 zucchini, squash (I only add if making veggie quiche w/out meat)
  • 1 – 8oz block of cream cheese
  • appx 1 cup shredded white cheese (I use a white jack mexican blend, but you can use swiss, gruyere, or whatever suits your flavor preference)
  • appx 1/3 cup crumbled feta
  • 2 Tbsp heavy cream (optional, but helps cheese melt smoothly)
  • 6-7 eggs, lightly beaten
  • 1 – 9 in pilsbury pie crust roll

Preheat oven to 350

If not pre-cooked, COOK meat it thoroughly and chop into small pieces.  In a separate pan, sautee onions and garlic in pan until softened.  Dice mushrooms or other veggies into bite sized pieces and cook thoroughly.  Remove from heat and add spinach leaves and stir in until wilted.  Add chopped tomato.

In another pan, combine all cheeses and cream and melt over med heat until smooth.  Remove cheese mixture from heat immediately after melted and let cool.  I prefer to break the eggs into the cheese mixture one at a time to incorporate for smoother texture.  **MAKE SURE the cheese has been removed from the heat and cooled enough that it will not cook the eggs.

Place pie crust into your quiche or deep pie dish.  Stir cooked veggies & meat into egg/cheese mixture until well incorporated.  Pour entire mix into the crust and bake at 350 for appx 45 min or until center of quiche has set.