Healthy Living Weekly Post: A Year Older & A Lighten Up Breakfast Recipe

It doesn't seem possible, but a year has gone by since I celebrated my last birthday. I'm excited that I'm 7 pounds lighter than I was this time last year, but disappointed that the number isn't higher. Overall I think I did ok this past year striving to continue and add healthy living routines in the midst of a full year of unemployment and then the adjustment to Robbie's new work schedule these past few months. Next year I'd like to be down 14 pounds from my current weight (164 pounds). Actually I'd like to be down by that much before Christmas this year - there now, I've put it all down in black & white (well, I guess my blog font in actually in green, but you know what I mean)!

Today I'm sharing what I call Breakfast Quiche. I first learned to make a sausage quiche when I was a teenager, and over the past several years I've re-worked the recipe to reduce the calories and fat. In fact, since I no longer use a pie crust, it's more like a frittata. Eliminating the pie crust dramatically reduced the calories in this great breakfast dish. I've switched to lower fat and fat free versions of some ingredients and added vegetables to make this a much healthier quiche than the one I started with years ago.

The first step is to brown the ground sausage. I use the Jimmy Dean reduced fat pork sausage.

Then I gather the remaining ingredients:
1 cup fat free cheddar cheese
1 potato, chopped
1/2 cup chopped bell peppers, chopped
1 cup egg beaters
4 eggs
(Combining the eggs and egg beaters cuts down on the fat and cholesterol while still preserving the taste of real eggs.)

I use a deep pie dish and layer the sausage, then the chopped potato and bell pepers. I whisk the eggs and egg beaters together with some salt & pepper, then pour that in and top with the grated cheese.

Bake at 375 degrees for 40 minutes (or until it's done!).

(If you'd like to see another"Lighten Up" breakfast recipe, be sure to check out Beverly's blog today, too.)