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Add something "Super" to your Breakfast!

Writer's picture: Suzanne ClarkSuzanne Clark

I am always searching for more ways to eat veggies! As a mother of five children, we are always on the go and are looking for healthy options. Breakfast is too easy just to skip all together. At snack time, you are often tempted by those convenient bags of chips, maybe even cookies or high priced protein bars.

For these reasons, I created these delicious “Super Veggie” packed, crust-less quiches! The vegetables are balanced with a blend of cheese and eggs that add healthy protein. You can make them on the weekend, and have them available all week long for quick and easy snacking, even for breakfast on the go!

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Ingredients 

  • 4 Member's Mark Boneless Skinless Chicken Breasts

  • 4 teaspoons of Member's Mark Cilantro Lime Seasoning 

  • 1 teaspoon of Member's Mark Himalayan Pink Salt 

  • 1 Tablespoon of Member's Mark 100% Pure Olive Oil 

  • 2 cups of Member's Mark Fresh Cilantro Pico De Gallo Style Salsa 

  • 1 ½ cups of Member's Mark Mexican Style Finely Shredded Cheese 

  • ½ cup of Daisy Brand Pure and Natural Sour Cream  

  • ½ cup of Member's Mark Homestyle Chunky Guacamole

 

Directions

  1. Season both sides of the chicken breasts with the Cilantro Lime Seasoning and salt.

  2. Place olive oil in a large skillet and adjust the temperature to medium-high heat.

  3. Add seasoned chicken breast to the skillet, and brown each side for 2-3 minutes.

  4. Pour salsa on top of the chicken, and cover with a lid. Cook chicken for 15 minutes. 

  5. Sprinkle the top of the chicken with cheese, and cover with a lid. Cook for 2-3 minutes or until cheese is melted and the internal temperature of the chicken reaches 165 degrees.

  6. Remove chicken from the skillet. Serve with sour cream and top with guacamole.

Serves 4

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