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12 oz
Chicken Italian sausage links (or turkey)
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6 large
Eggs
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3 large
Egg whites
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1/2 cup
Unsweetened almond milk (or milk of choice
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1/2 tsp
Salt
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1/4 tsp
Pepper
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1/2 cup
Cheese of choice, (I used 2% Cabot Cheddar)
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Optional:
1 cup spinach, broccoli, diced bell pepper, etc.
Topping:
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1/2 cup
Cheese of choice, (I used 2% Cabot Cheddar)
Method
Preheat oven to 375 degrees. Spray a 9 inch pie plate with cooking spray. Remove the casing on each of the sausage links. Break the sausage links up into small bite size pieces, (I did this with my hands, but you could cut them up with a knife.)
Cook the sausage in a medium skillet, sprayed with cooking spray, over medium heat until golden brown, breaking it up more as it cooks. Spread the sausage evenly in the bottom of the pie plate. (Note: If you are adding veggies to the quiche, cook them until tender in the pan along with the sausage, and add them to the pie plate along with the sausage.)
Meanwhile, whisk eggs, milk, seasoning, and cheese together in medium bowl until well combined. Pour egg mixture into pie plate over the sausage. Cook for 50-60 minutes, or until quiche has puffed slightly and top is golden brown. Let cool for about 10 minutes and enjoy!
Nutritional Info
| Servings |
8 |
| Calories per Serving |
190 |
| Fat |
8 g |
| Saturated Fat |
4 g |
| Carbohydrate |
2 g |
| Fiber |
0 g |
| Sugar |
0 g |
| Protein |
18 g |
| WWP+ (per serving) |
4 |
| SmartPoints™ |
5 |