This Quiche tastes so much like enchiladas, you will be amazed.
1/2 lb. Bacon
10 large Eggs
1/2 c. Bob’s Red Mill Whey Protein Concentrate
12 oz. package frozen Chopped Onions
1/2 c. or 4 oz. Pace Medium Salsa
1/2 c. or 4 oz. Heavy Whipping Cream
6 oz. Shredded Mozzarella cheese
2 Tbsp. La Victoria Red Taco Sauce
1 tsp. ground Cumin
1/2 tsp. Chili Powder
1 tsp. Coarse Ground Salt
Now that you have all the players… Lets get cooking.
Slice bacon into 1/2 inch pieces and fry until nice and crisp, drain on a paper towel and set aside.
Cook frozen onion in 1 tsp of the bacon grease until almost all the liquid is gone over medium-high heat, crumble the cooked bacon into the onions and stir in the salsa, set aside to cool.
Pre-heat oven to 375 degrees.
Crack eggs into a mixing bowl (I use a kitchen aide) mix well, add spices and taco sauce, continue mixing, add cream and cheese, mix, add cooled onion and bacon mixture and mix well, add protein powder and mix until all combined thoroughly.
Pour Quiche mixture into a 9×13″ cassarole pan sprayed with cooking spray and bake at 375 degrees in the oven for 35 minutes.
After it cools, cut into 10 servings. Refridgerate leftovers. So good topped with sliced avocado, sour cream and more salsa, if desired.
Ratios: 7% carbohydrate 69% fat 24% Protein
Calories: 371 Fat: 28.28g Protein: 20.7g Fiber: 1.3g sodium: 870mg
Net Carbs per serving: 5.56 Veggie net carbs per serving: 2.1g