It’s been a while since I’ve made quiche, so I thought that this week would be a good time to bring it back. This easy dish is helping me transition out of vacation mode and acting as a quick breakfast as I’m playing catch-up at work.
This quiche recipe may seem like it’s for the masses (24 eggs!?), but as you’ll see at the end of the post, in less than 24 hours, more than half of it was gone. If you’d like to make a more ‘normal’ sized quiche, simply cut the eggs, milk and cheese in half. Might as well keep all the veggies in since they’re so good for you.
- 2 packages breakfast sausage (I used one of Jimmy Dean’s Hot and Mild varieties)
- 2 dozen eggs
- 1 cup milk (paleo peeps: use coconut milk)
- 1 cup shredded cheese (paleo peeps: omit)
- dash of sea salt
- a couple grinds of black pepper
- 1 red bell pepper
- 1 green bell pepper
- 1 onion
1. Brown sausage in frying pan. The browner it gets, the more taste is released!
2. Place 2 paper towels over plate, and transfer browned sausage to plate. This gets rid of the excess oil.
3. Preheat oven to 350 degrees.
4. Beat eggs and milk in large mixing bowl.
5. Add in cheese, salt and pepper.
6. Dice bell peppers (from my dad’s garden!) and onion, and mix together in small bowl.
7. Next, pour egg mixture into greased muffin tin, filling 1/2 an inch from the top.
8. Spoon in roughly a tablespoon of sausage and a spoonful of the diced veggies into all 12 holes.
Note: I used raw veggies for my quiche, but you may choose to sauté the onion before adding it to the mixture. In the large quiche, they cook well, but in the muffin cups, you definitely get that kick of onion.
9. Pour remaining sausage and veggies into mixing bowl with egg mixture and stir.
10. Then pour into greased 13×9 glass baking dish.
11. Bake muffins roughly 17 minutes and large quiche 30 to 40 minutes, or until middle sets and edges brown.
I took a couple egg muffins to work Wednesday morning for breakfast, and was able to sleep in 25 extra minutes!
When I got home Wednesday after the gym, this is was the state of the quiche casserole.
Though I wasn’t here to watch the feast, I’m quite sure the garnish of choice was hot sauce–always an option for those of you looking for more flavor.