Description
This Juicy Crustless Sausage and Pepper Quiche is a hearty, low-carb breakfast bake made with seasoned sausage, sweet peppers, fluffy eggs, and melted cheese. It’s perfect for brunches, make-ahead meals, and busy mornings. No crust, no fuss—just delicious flavor in every bite.
Ingredients
1 pound ground breakfast sausage (mild or spicy)
1 cup red bell pepper, diced
1 cup green bell pepper, diced
1 small yellow onion, finely chopped
8 large eggs
1 cup milk or half & half
1 and ½ cups shredded cheddar cheese
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon chopped parsley or chives (optional, for garnish)
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
2. In a large skillet, cook the sausage over medium heat until browned and fully cooked. Drain excess grease.
3. Add diced onion and bell peppers to the same skillet. Sauté for 5 minutes until softened. Let the mixture cool slightly.
4. In a large mixing bowl, whisk together eggs, milk (or half & half), salt, and pepper until smooth and slightly frothy.
5. Add the cooked sausage and veggie mixture to the eggs. Stir in shredded cheddar cheese.
6. Pour mixture into the prepared baking dish and spread evenly.
7. Bake uncovered for 35 to 40 minutes or until the center is set and top is golden. A knife inserted in the center should come out clean.
8. Let cool for 5–10 minutes. Garnish with fresh parsley or chives if desired. Slice and serve warm.
Notes
For a creamier texture, use half & half instead of milk.
Let the sausage and veggies cool slightly before adding to the egg mixture to avoid curdling.
This quiche freezes well—slice and freeze for a convenient, heat-and-eat breakfast.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 2g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 17g
- Cholesterol: 225mg
Keywords: sausage quiche, crustless quiche, breakfast casserole