/ Breakfast Casseroles
refrigerated pie crust (pillsbury)
ground breakfast sausage
red pepper flakes
dried ground mustard
salt and pepper
shredded cheddar cheese
1Preheat oven according to pie crust instructions.
Unroll pie crust and gently press into a pie plate crimping the edges using your fingers. Poke crust with a fork and bake the crust for approximately 5 minutes just to get it started.
2Meanwhile brown sausage in a medium skillet, drain on paper towel cool slightly.
*I often use leftover chicken, roast beef, bacon bits, diced ham, sausage or a combination of two.
3While sausage is cooling use the same skillet to add 1 T olive oil & saute 1 - 1 1/2C mixed veggies diced in uniform pieces.
I used 1/4 diced onion, 1/4 diced yellow bell pepper, 3 T. sliced mushrooms, 1/2 small zucchini diced. Let cool slightly.
*any combination works: Chicken & broccoli or ground beef, onion, black olive w/salsa are some favorites*
4In a small mixing bowl combine eggs, half & half, red pepper flakes, mustard, garlic & onion powder, thyme, worcestershire sauce, salt & pepper and whisk really well.
*using half & half (my favorite) or heavy cream makes this dish rich and decadent. Using milk just lightens this up a bit.
5Layer into pie shell browned meat, veggies, 1/2 of the shredded cheese & gently pour egg mixture over everything.
Cover crust with foil and remove last 10 minutes of baking time.
6Bake at 375 degrees for 40 minutes until middle is done.
*I place the quiche on a large cookie sheet to avoid boil over/spills in my oven.
7Remove from oven and top with remaining cheese and let stand for 10 minutes before serving.
This is really good served room temperature too.
About this Recipe
Course/Dish: Breakfast Casseroles
Other Main Dishes
Other Side Dishes
Posted: Sat, Feb 23, 2013