I know, I know, I know…it’s Wednesday, Michelle.
Don’t you know by now that this is "What I Found at Wal-Mart" day?! You’ve only been doing this for 29 weeks. Get with the program.
Alas, my friends, I’m well aware of the day of the week.
Saturday, my typical Wal-Mart day, got a little off the normal trajectory when I had some family health issues arise that I had to handle. By the time I finally made it to Wal-Mart that afternoon, my head wasn’t exactly in the game and I was on the phone with a different family member talking her through some issues she’s been having lately, too.
I made it out of Wal-Mart not sure how many things I ended up photographing, only arriving home to discover I took two. That’s it.
I should be back on my game this weekend, thus resuming our regularly scheduled Wal-Marting.
In the meantime, I bring you a breakfast of breakfast recipes made with one of my weekly Wal-Mart staples, Vital Farms Eggs.
So pour an extra mug of coffee, cause we’re getting crackin’ on a breakfast quiche you don’t want to miss out on!
The incredible, edible egg has been a breakfast staple in my life for as long as I can remember. From my dad’s infamous specialty, drippy eggs (aka soft-boiled), to cheesy scrambled eggs to my mom’s Christmas morning sausage-egg casserole, this little lady has been an egg enthusiast for decades.
And since trying to become pregnant this past year and actually succeeding in doing so thanks to our Ultimate Creator, my egg consumption has skyrocketed. With its high levels of healthy fats, protein, and fetal health rockstar choline, I’ve been scarfing down eggs in all ways, shapes, and forms by the dozens for nearly a year now.
As someone who would pride herself upon being an egg connoisseur, I can confidently proclaim that not all eggs are created equal. I’m often AMAZED at the differences in the richness of yolk color and taste when it comes to a conventional, cheap egg vs. a free-range, pasture-raised egg. It’s a difference you can see; the shells are thicker and less brittle, and the yolks are a buttery, golden hue.
Vital Farm’s eggs, gang, fall into this latter category. At $5.98 a dozen (I know, I know), these are not cheap by any means. But, when I consider them almost to be another prenatal supplement to add to my pregnancy tool belt, I can justify spending 50 cents an egg. PLUS, if you were to order three eggs at most restaurants, it would be much more than $1.50. Think of it that way.
So what makes these eggs so special, not to mention pricey? These hens are pasture-raised, being able to roam on acres all day. Being able to forage and feast on grass and other goodies allows for healthier, happier hens, thus more nutritious eggs. Once again, the difference is one you can see when you crack into these gems.
And while you’re cracking into these eggs, you may as well make a quiche! What better way to use these precious pockets of protein? Well, you could combine your eggs with smoky bacon, aged cheddar, crisp apples, and a sprinkling of spinach and really have yourself a party.
Mmmm, Benton's bacon...the bacon all bacon wants to be when it grows up. Straight from my motherland of East Tennessee. Any bacon would make this fantastic, but this bacon really sets this one in a category of its own.
Now lower those judgmental, doubtful eyebrows for a moment…I know you’re skeptical of this whole apple+egg situation I’m placing before you, but trust me, I know what I’m doing. Case in point:
Last March, Mister HHT and I spent half of my spring break in Manhattan and the other half in DC, eating and drinking our way through both of these glorious foodie cities. For one of our many NYC brunches, we met some buddies at a café where I had an apple+cheddar+sausage omelette that downright changed my life. The apples were soft without being mushy, and the sharpness of the cheddar cut through the sweetness of the apple. The sausage brought its own smoky bite to the mix, and the eggs cacooned the whole experience in their pillowy richness. And I’m salivating…
While I’m not a master omelette maker, I can whip up a solid quiche. After precooking a few ingredients, you just whisk everyone together and bake them in a pie dish for 45 minutes.
And with a recipe like this, you really have a TON of freedom to play around with what goes into or stays out of your quiche.
Still freaked out by my apples? Leave them out. You won’t hurt my feelings, I promise. Don’t love bacon? Throw in some ground turkey sausage instead. No spinach on hand? Throw in some baby kale or swiss chard instead.
The world, or at least your quiche world, is your oyster…oh but I wouldn’t throw those into the quiche. May be a little nasty.
Alrighty gang, I can’t take it anymore. I’ve got a choline-rich, protein-rich breakfast begging to be devoured. It’s for my son, after all.
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!