Now that Frog Prince and I are having brunch together after church on Sunday mornings, I've been looking for "heartier" breakfast recipes. Since it's usually 11ish before we eat brunch, I like to have lots of veggies packed into our mid-day meal.
This recipe caught my eye because it used red peppers and spinach, which are two of our favorites!
I added in mushrooms and used some chicken sausages we had in our fridge, reduced the amount of eggs, and used extra sharp cheddar cheese in place of the recommended mozzarella.
We'll certainly be making this again!
Chicken Sausage Spinach Mushroom Quiche - Adapted from Easy to Be Gluten Free
1 medium red pepper, diced
8 oz mushrooms, sliced
1 C fresh spinach, stems removed
4 eggs
1/3 C milk
2 spinach and asiago chicken sausages
3/4 C extra sharp cheddar cheese, shredded
1 T minced onion
1/2 tsp. salt
1/4 tsp. pepper
Begin by sauteing slices of the chicken sausage until lightly browned and cooked through.
Then, add in the mushrooms, onion and peppers. Saute until tender.
Meanwhile, mix together the eggs and milk in a medium-sized bowl. Stir in salt and pepper.
Then, add the spinach and shredded cheddar cheese to the bowl with the milk/egg mixture.
When the meat and veggies are ready, carefully pour these into the spinach, cheese, milk mixture.
Pour the mixture into a lightly greased 9-inch pie plate.
Look at how colorful this one is! Oh, I love colorful foods.
Bake at 350 for 30-35 minutes, until center is set. Mine took 32 minutes.
Allow the dish to sit for 5 minutes before cutting to serve.
Enjoy!
This post is linked to: Slightly Indulgent Tuesday, What's on Your Plate? Your Recipe, My Kitchen.
