11.03.2017

Sausage Potato + Egg Quiche (dairy + gluten free)

If you're anything like me, having a quick and easy, ready-made breakfast makes all the difference on busy weekday mornings as I'm trying to get everyone ready and out the door. These mini Sausage, potato + egg quiches are just the ticket! They only take a short time to prep and bake on the weekends and I can store them in the fridge to have on hand all week long. Just reheat a couple and head out the door!


Sausage Potato + Egg Quiche

  • olive oil spray
  • 1 whole russet potato, peeled
  • 1/4 of a white onion
  • 1/4 tsp salt
  • 1/2 lb ground pork or turkey breakfast sausage
  • 6 whole eggs
  • 1 small can diced green chilies
  • salt and pepper, to taste
Place a piece of cheesecloth or a thin dish towel over a medium bowl. Or place a fine mesh strainer over the bowl. Using a cheese grater, grate the potato and onion together into the cloth or strainer. Sprinkle the salt over the top (this helps draw out moisture). Allow the potato and onion mixture to sit for about 15-20 minutes, then squeeze or press the liquid out into the bowl. (You want to remove as much liquid as possible as this is for the "crust" portion of the quiche.

Preheat the oven to 350 degrees and spray a muffin pan with olive oil or other non-stick spray. Scoop about 2 tablespoons of the potato and onion mixture into each well of the pan. Press into the well to form a crust. Bake for 10-15 minutes or until they begin to turn light brown.

Brown the sausage and set it aside to cool. In a large bowl, whisk the eggs until they're very well scrambled. Add the green chilies, cooked sausage, salt and pepper and stir to combine. Pour the egg and sausage mixture evenly into each well over the crusts to fill each one about 3/4's of the way to the top (the eggs will rise so you'll want some room at the top). 

Place the muffin pan on top of a larger baking sheet (in case the eggs cook over). Return to the oven and bake for 15-20 minutes or until the eggs are cooked all the way through. Remove from the oven and allow to cool to the touch. Place the quiches in an air-tight container and store in the refrigerator.

When ready to serve, remove from the container and place 1-2 quiches on a microwave safe plate. Heat for 30-45 seconds or until warm and serve!
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