One of my favorite pizza combinations is sausage and onion. I can thank my sister for introducing me to that one years ago! The flavors go just as well together in a breakfast quiche. I love baking these crustless quiches because any flavor combo works, and you never miss the doughy crust. Just pick your favorite ingredients, whip up a batch or two, and then freeze for later. They’re perfect for hotel room mornings or busy school mornings. Just thaw and reheat!
2 TBSP coconut oil
½ medium yellow onion, diced
6-8 ounces bulk breakfast sausage
10 eggs
½ tsp sea salt
Freshly ground black pepper to taste
½ tsp Italian seasoning
1 tomato, sliced into ¼-inch pieces
Makes 4 slices
Prep Day:
Preheat your oven to 375°F.
In a large skillet over medium heat, melt the coconut oil. Add the onion, and sauté for 2 minutes or until softened.
Add the sausage to the skillet, and cook for 6-8 minutes until done, stirring occasionally to break up the pieces. Remove the skillet from the heat.
Grease an 8” x 8” glass baking dish. Sprinkle the sausage and onion mixture over the bottom of the dish.
In a medium-sized bowl, whisk together the eggs, sea salt, pepper, and Italian seasoning. Pour the egg mixture over the sausage in the baking dish.
Gently lay the tomato slices evenly across the top of the egg mixture. Sprinkle on a little more salt and pepper.
Bake for 25-30 minutes or until the quiche is lightly browned on top, the center is set, and the sides start to pull away from the pan.
Let cool completely on a wire rack.
Slice the quiche into 4 large pieces. Place a sheet of wax paper between each slice, place all the pieces in an airtight freezer container, and freeze until needed.
Serving Day:
Thaw the quiche slices in the refrigerator overnight. To eat, simply reheat them in the microwave in 20-second increments until heated through, or place them in a baking dish, cover the dish with foil, and reheat in a 325°F oven for about 20 minutes.
