When it comes to sausage and onions, I am in heaven as that is my favorite topping on pizza because it really does add so much flavor. The flavors go together just as well in a breakfast quiche. I love baking these crustless quiches because any flavor combination works, and you can 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.
What is the best way to freeze this breakfast quiche?
Place wax paper between each slice and then place in an airtight freezer container until needed.
How to thaw breakfast quiche?
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.
Sausage, Onion, and Tomato Breakfast Quiche
- 2 tbsp Coconut oil
- ½ Yellow onion medium, diced
- 6-8 Breakfast sausages
- 8 Eggs Large
- ½ tsp Sea salt
- ½ tsp Italian seasoning
- 1 Tomato sliced into ¼-inch pieces
- Freshly ground black pepper to taste
- Preheat your oven to 375F
- In a large skillet over medium heat, melt the coconut oil. Add the onion, and saute 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 8x8 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 with a little more salt and pepper.
- Bake for 30-40 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.