I love trying new ways to eat Brussels Sprouts – I could eat them morning, noon and night. But Brussels Sprouts for breakfast? I mean, I would do it, would you? Well, wait until you try this – Brussels Sprouts Quiche.
So I was sent a jar of Chosen Foods Avocado Oil Mayo to use in a recipe. Well, I do not use mayonnaise very often so I began to look through some cookbooks for inspiration. I found a few recipes that were interesting, and then I came across a recipe for a broccoli quiche. And if you can put broccoli in a quiche, then why not Brussels Sprouts?
I was a very faithful fan to one brand of mayo growing up and if anyone used any different brand, I knew it. I could totally tell the difference. As I got older I began to use mayo less and less. With extra added sugar, modified potato starches and other ingredients I couldn’t pronounce, mayonnaise lost its appeal with me. But I really miss devouring a good egg salad sandwich. And tuna melts.
I did my research and learned that Chosen Foods Avocado Oil Mayo uses ingredients we all know- avocado oil, cage-free eggs, filtered water, distilled white vinegar, honey, mustard and rosemary extract. I began to rethink my personal ban on mayo. And then I decided to make something with Brussels Sprouts, for breakfast. And quiche came to mind. Brussels Sprouts Quiche to be specific…with Avocado Oil Mayo.
I loved how this dish turned out. The quiche became light and fluffy by adding the mayo to it so I kept the other ingredients very simple – eggs, milk, mustard and seasoning along with green onions and cheddar cheese. I am still a big fan of Brussels Sprouts for breakfast, will this recipe turn you? Tell me what you think in the comments below!
- 1 9-inch deep dish frozen pie shell
- 5 large eggs
- 1/2 cup milk, non-dairy is perfectly OK
- 1/4 cup Chosen Foods Avocado Oil Mayo
- 1 tsp. onion powder
- 1 tsp. dijon mustard
- 1 tsp. black pepper
- 1 1/2 cup raw shredded Brussels sprouts**
- 2 green onions, green and white parts, chopped
- 1 cup shredded sharp cheddear cheese
- Preheat oven to 350°. In a medium bowl, add the eggs, milk, mayo, onion powder, mustard and black pepper. Whisk until fully combined.
- Gently fold in the shredded sprouts, green onions and cheese. Pour into the frozen pie shell.
- Place on a baking sheet and bake 45 mins.
- Allow to cool a few minutes before cutting to allow quiche to fully set.
**The easiest way to shred Brussels sprouts is by using the shredding attachment on the food processor. Just be sure to cut off the bottom of the stem first.
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*This is a post sponsored by Mambo Sprouts. I was compensated for the development of this recipe. I only promote products that I believe in. Thank you for your support.*