Breakfast/Brunch

Mushroom and Red Pepper Quiche

mushroom and red pepper quiche

These beautiful little quiche bites are crust-less and made with lots of fresh veggies and chicken sausage for an extra burst of flavor. They’re combined with milk to give them a fluffier texture and garnished with sesame seeds and the greenest of green chopped parsley. Lots of protein here and great for breakfast meal preps! This recipe makes about 12-14 quiches.

Mushroom and Red Pepper Quiche

Ingredients:
6 eggs
1/2 low-fat milk (can replace with plain yogurt)
2 tbs parmesan cheese
2 tbs parsley (plus a bit extra for garnish)
1/2 cup mushrooms, sliced
1 small red bell pepper, diced
1 small plum tomato, diced
2 stalk scallions, sliced thin
1 link chicken sausage, cooked & diced
Sea salt to taste
Cracked black pepper to taste
Sesame seeds
Red chili flakes *optional*

Directions:

  1. Preheat oven to 425°F. Whisk together eggs, milk (or yogurt), parmesan, chili flakes, and cracked black pepper.
  2. Add in chopped veggies and chicken sausage and stir in. Add salt.
  3. Use baking spray and coat a cupcake tray. Use a 1/3 measuring cup to add mixture into cupcake molds. Add a sprinkle of sesame seeds to each.
  4. Pop in the oven for about 20 minutes.
  5. Ease out with a butter knife when done. Garnish with fresh parsley, serve, and enjoy!

www.alaaspantry.com * instagram.com/alaaspantry

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1 Comment

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    […] Get the Recipe […]

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