Sausage Goat Cheese Mini Quiche
Author: Kari
Recipe type: Breakfast
Cuisine: paleo, gluten-free
Serves: 12
- ½ -1 pound ground breakfast sausage
- 9 eggs
- 1 clove garlic, minced
- ⅓ cup coconut milk (or milk, or cream)
- ¼ tsp pink himalayan salt (omit If your sausage is really salty)
- ⅛ tsp pepper
- ½ cup spinach, chopped
- 2 tablespoons goat cheese, in small bits
- olive oil for greasing muffin pan
- Preheat oven to 350 degrees.
- Brown sausage in a frying pan until no longer pink. Drain excess fat and set aside.
- Whisk together eggs, coconut milk, garlic, salt and pepper in a bowl and set aside.
- Divide crumbled sausage evenly in lightly greased muffin pan.
- Layer spinach and goat cheese on top of sausage.
- Pour a roughly equal amount of egg mixture into each muffin well.
- Bake for 15-18 minutes until eggs have set. Serve warm.
Store leftovers in the refrigerator and reheat if desired to serve.
nutrition info based on ½ pound breakfast sausage
Serving size: 2 mini quiche Calories: 314 Fat: 22g Carbohydrates: 1g Sodium: 327mg Fiber: 0g Protein: 25g
Recipe by at https://www.cookingupclean.com/sausage-goat-cheese-mini-quiche/
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