Kale, Sausage, Sun-dried Tomato Crustless Quiche

IMG_3033.JPGI had gotten my favorite kind of turkey sausage again from DiPaola’s, as well as some kale and eggs, and I went about finding a quiche recipe online because I thought this was a pretty common combination. Turns out, it isn’t, I could really only find this recipe from Bomber Athlete. (Side question for any cooks out there: What’s the difference between a crustless quiche and a frittata?) Anyway, super easy and delicious quick breakfast that lasted me a whole week! Just a few variations from what they did…

– SautĂ© 1/2 a chopped onion in coconut oil (they said white, I had yellow)
– Add in a couple cloves of smashed and chopped garlic
– Then they want you to add in mushrooms, which I didn’t have, but I did have sun-dried tomatoes! I think this turned out fine – different flavor for sure, but definitely delicious
– Then add in a bunch of kale leaves, chopped as well
– Set all this aside

– Next, cook up your sausage. They say pork sausage, but I used my turkey sausage (duh) which was amazing as always

– Beat together a bunch of eggs. They say to use a whole dozen, but that seemed absurd to me (not sure why) so I just used 8 eggs, and then I also threw in about half a cup of sour cream that I had left over from my onion dip – ’cause why not?

– Grease a 9×9 dish with more coconut oil, and put everything in!
– Bake at 350*f for at least 25 minutes – I think mine took more like 35 – until the eggs are set and the top is turning brownIMG_3100.JPG

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