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    Grain-Free Breakfast Casserole

    Grain-Free Breakfast Casserole

    Grain-Free Broccoli, Bacon and Cheddar Breakfast Casserole 

     

    Before we started Guiltless in 2012, we actually began this healthy, gluten-free, grain-free and low-carb foods thing with crustless QUICHES! That's right, you are talking to the Quiche Queen here... or at least that was the name of the company. We specialized in delicious, low-carb, crustless quiches. And it was out of serving a crustless pizza quiche to a friend, that he said, if y'all can come up with a bread that tastes like real bread but isn't... you'll have it! 

    So, we created a bread (well, it wasn't us at all, the idea was given to us from up above)! Using seeds. Not grains. Not almonds. Not coconut. But 7 superfood seeds! So now that we have this amazing bread, I had to add it to our most beloved quiche recipe of all time, the Turkey Bacon, Broccoli and Cheddar! It's even better now with the addition of Guiltless Bread cubes. The bread gets soft and seasoned on the inside of the breakfast casserole, and they get golden and crispy on the outside. 

    We use half and half plus almond milk in this recipe to give it that rich and buttery flavor while still cutting down on dairy and milk fat. We have tried it with just almond milk, but you don't quite get the rich and creamy flavor you want to bite into in a dish like this. And since we use turkey bacon instead of pork, you don't get nearly as much of the fat rendering from the bacon, so the half and half helps! 

    This breakfast casserole is perfect to serve on Thanksgiving morning or to have over the weekend if your family and friends are staying a few days. It is a crowd pleaser and fun to gather around with ones you love! 

    We hope you make this recipe for the holidays! And please let us know how you like it! 

    Happy Thanksgiving to you and yours, 

    Lindsey 

    Gluten-Free Quiche Recipe 

    Ingredients:

    4 cups broccoli florets

    non-stick cooking spray, divided

    6 strips turkey bacon, sliced in half lengthwise, then cut into 1/2 inch pieces

    12 organic eggs

    2 teaspoons Dijon mustard 

    3/4 cup half and half

    3/4 cup almond milk

    1 teaspoon sea salt

    1 teaspoon fresh cracked black pepper

    4 slices Guiltless Sandwich Bread, cut small into 1/2 inch cubes

    3 cups shredded sharp cheddar cheese, divided

    Directions:

    Preheat oven to 425 degrees

    In a large pot of boiling salted water, add in the broccoli and cook for 3 minutes; until just tender enough to pierce with a fork. Drain in a colander, and cover with ice and cold water to stop cooking. 

    In a medium skillet, put on medium-high heat, coat with cooking spray, add in the cut bacon pieces, and cook for about 5-6 minutes until browned but not completely crispy (they will finish cooking in the quiche in the oven). 

    In a large mixing bowl, crack eggs and beat with a whisk. Then add Dijon mustard, half and half, almond milk, sea salt, and pepper, whisking until combined. Add in cubed bread and 2 cups of the cheddar cheese, stir to combine and completely coat bread cubes. 

    Spray a 9x13 inch casserole dish with cooking spray. Spread out the blanched broccoli in the dish. Pour in the egg and bread mixture over the broccoli, and move the broccoli around so the egg can get distributed everywhere. Lay the bacon pieces on top of the egg. Finish by sprinkling the last 1 cup of cheddar on top. 

    Bake for 25 minutes or until the top is browned and crispy. Test the center with a fork or toothpick. (Cover with a sheet of parchment paper and cook for an additional 5-10 minutes if the center isn't done.) 

    Cut into squares and serve! 

     

    Guiltless Spicy Baked Zucchini Chips

    These delicious little zucchini chips are lightly breaded with our gluten-free, grain-free, low-carb, 7 seed Sandwich Bread with just the right amount of seasoning and spice making them very nice! 

    These are best served hot out of the oven. I've played with slicing them thick and thin, and I prefer them on the thicker side. Try a few different thicknesses and see what you like. 

    My father-in-law who isn't really a health food guy loves these! The spicy, crispy exterior and slightly sweet and soft interior makes these guys ADDICTING! 

    YIELDS: You should get about 28 pieces on each pan, 2 pans. Yielding about 56 chips. 

    Ingredients:

    • 2 slices of Guiltless Sandwich Bread (about 1.5 cups)
    • 1 cup grated Parmesan cheese
    • 1 teaspoon sea salt
    • 1 teaspoon garlic powder
    • 1/2 teaspoon crushed red pepper
    • 1/2 cup almond milk 
    • 2-3 medium zucchini (about 3 cups) sliced into 1/4-inch-thick rounds

    Preparation:

    Preheat oven to 425 degrees. 

    Put Guiltless Bread in a blender or food processor on medium to high speed and blend bread down into coarse bread crumbs. 

    Put breadcrumbs, cheese, sea salt and spices into a medium bowl. Stir with a fork or whisk until thoroughly mixed. 

    Pour milk into a small, shallow bowl. 

    Dip zucchini slices in milk, and dredge in breadcrumb mixture. 

    Place coated slices on a baking sheet lined with parchment paper. 

    Bake at 425 for about 30 minutes, or until browned and crisp. 

    Serve immediately. 

    Strawberry, Goat Cheese & Spinach Guiltless Sandwich

    This Guiltless Saturday Sandwich is the perfect combination of recovery protein from my morning run - and sweet, savory treat! Feels like a cheat meal when you can have creamy Goat Cheese, sweet sliced Strawberries, and organic Spinach & Kale Toasted Sandwiches on delicious 7 Seed Guiltless Bread! I'll save my cheat for some dark chocolate later!