This recipe is very tasty and goes together fast, and provides a quick and satisfying breakfast or lunch option for busy workdays. I make this nearly every weekend for the week ahead, using whatever veggies are in season. And if you tolerate dairy, a sprinkling of shredded cheese on top is a tasty addition!

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Ingredients

  • 12 eggs from happy healthy hens (aka “pasture raised”)
  • 1/4 cup dried onion flakes
  • 2 fresh garlic cloves, finely minced, or 1 tsp garlic granules
  • fresh herbs of your choice, minced (I typically use ~1/2 cup parsley or basil)
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 cup your choice of milk (I use full fat coconut milk) – optional*
  • 2-3 cups chopped veggies**
  • 16 oz (1 tube, aka “chub”) ground sausage (we like Beeler’s breakfast sausage)

*Include the milk if you like a silky, fluffy texture, like a traditional quiche. Skip the milk if you prefer the texture to be denser and heartier.

** For hardy veggies like bok choy, broccoli or kale, steam them first until cooked to desired tenderness. For tender veggies like spinach or shredded carrot, throw them into the egg mixture raw – the baking process will cook them just fine. If using summer squashes, shred them, place them in a colander, and sprinkle them lightly with coarse salt, let sit for 15-30 minutes, and squeeze out excess moisture.

Directions

1. Cook sausage until browned and fully cooked, breaking up into small pieces as it cooks. (I use this fabulous little tool for chopping up ground meat as it cooks; it makes the job so easy!)

2. While the cooked sausage is cooling, put the eggs, onion flakes, garlic, herbs, salt, pepper, and milk (if using) into large bowl and mix thoroughly with hand mixer (or, better yet, use your stand mixer if you have one).

3. Pour egg mixture into greased 8″x8″ or 9″x7″ casserole (this one has a BPA-free lid, and goes straight into the fridge once the casserole’s cool, easy-peasy). Note: A larger casserole dish will work fine, but will yield a flatter casserole, and require less cooking time. We like our pieces thicker/taller, hence the use of the smaller casserole dish. Your choice.

4. Add veggies and cooked sausage to egg mixture in casserole dish, and stir to distribute all ingredients evenly.

5. Bake at 325 F for 25-35 minutes, until toothpick inserted in center comes out clean. Let cool completely before cutting.

Bon appétit!