I hope everyone has a wonderful time with family and friends and safe holiday weekend; we sure did! On Thursday morning, I made a quiche for breakfast. My mom and I always experiment with new recipes on company – this holiday was no different.
I needed something for breakfast and was looking for something quick and easy. However, I didn’t want to make everyone feel like they had to eat something SCD made with tons of almond flour. Google searches turned up a couple interesting options for ‘crustless‘ quiche… I thought it might have some potential.
So, I gave it a whirl…!
The overall result was quite delicious! Most important, it was amazingly easy! You can even cook the sausage and grate the cheese the night before to cut down on prep time…
I tried to season my own breakfast sausage. That recipe still needs a little work. Hopefully, I’ll get to post that sometime soon.
For now, here is a great breakfast recipe for a crowd or just yourself! (It even reheats well).
SAUSAGE, EGG AND CHEESE QUICHE
(inspired by yummly.com)
10 Large eggs
1/3C almond milk
1/2tsp onion powder
1tsp sea salt
1 1/2TBSP dijon mustard
1 1/2C cheddar cheese
1lb sausage – cooked
1C cherry tomatoes – quartered
1/2C scallions/green onions – sliced
(OPTIONAL: I think that some sauteed vegetables would have been a great addition. Next time I make it I will also include 1/2C diced onions, 1/4C diced mushrooms, 1/2C diced green or red bell pepper. Saute in 2TBSP butter until soft and most of the water has evaporated.)
Preheat oven to 350degrees. Butter 9.5inch pie plate.
In a large bowl, mix eggs, milk, onion powder and mustard – whisk to combine. Add cheese and stir gently. Evenly spread cooked sausage (and optional sauteed vegetables) in bottom of prepared pan. Pour egg mixture in pan over sausage/veggies.
Bake 45-50mins. Serve warm and top with cherry tomatoes and scallions for a fresh taste with a little crunch!