Recipes / Breakfast

Gluten Free Dairy Free Apple Sausage Quiche

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Gluten Free Dairy Free Apple Sausage Quiche

Angela
The Cook
4 Servings
11 Ingredients
9 Comments

Mini-quiches of apples, sausage and roasted peppers make Gluten and Dairy Free Apple Sausage Quiche a delicious high-protein grab-and-go breakfast.

Read More
4 Servings
11 Ingredients
9 Comments

Ingredients

  • 1 cup peel and grate Russet Potato
  • 1 individual Egg White
  • ½ tablespoons dice Shallot
  • ¾ cups cook Ground Sausage
  • 1 cup peel and dice Apple
  • ½ cups drain and dice Roasted Red Peppers, Canned
  • 1 tablespoon Maple Syrup
  • ½ cups Cheddar Cheese, Shredded, Dairy Free
  • 3 individual Egg
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper

Containers

Supplies

  • Cooking Sprays
  • Muffin Tins
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Grease muffin tin with cooking spray.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Grease muffin tin with cooking spray.
  2. Combine potato, egg white and half of shallots.
  3. Dividing potatoes, press into oiled muffin tins.
  4. Bake at 400 degrees for about 10 minutes, until edges are brown.
  5. Heat a skillet over medium heat.
  6. Add sausage, apple, remaining shallots and peppers cooking until apples are tender but not falling apart.
  7. Add red peppers and maple syrup and toss with sausage and apple mixture.
  8. Divide sausage mixture into potato crusts and spread out evenly.
  9. Sprinkle cheese substitute over filling.
  10. Beat eggs with salt and pepper to taste.
  11. Carefully pour eggs over filling.
  12. Bake at 400 until eggs are set, about 15 minutes.

Categories

gluten-free, dairy-free, gluten-free-dairy-free, fall, winter, spring, summer, kid-friendly, nut-free, fish-free, shellfish-free

Categories

gluten-free, dairy-free, gluten-free-dairy-free, fall, winter, spring, summer, kid-friendly, nut-free, fish-free, shellfish-free

9 Comments

Join the discussion

  5. This was yummy! I don’t know what I did wrong but I had to use 7 eggs to fill all 12 muffin tins and that was filling just under the rim. It had that McGriddle taste without the bread!

    1. I usually make my own. The recipes I use can be found on my gluten & dairy free blog here: http://angelaskitchen.com/reci… I especially like the Cashew Cheesy Sauce. If you would like to not make your own, and you can have soy, Follow Your Heart Vegan Cheese has a nice soy cheese that is completely gluten and dairy free and melts when you use it. You can see what the mozzarella style looks like melted on this post: http://angelaskitchen.com/2008… And it is pretty tasty, too! Another gluten and dairy free cheese replacement I like is Daiya Vegan Cheese. It is also nut and soy free. Hope that helps!

  7. Just an FYI – the recipe doesn’t indicate where to add the roasted bell peppers…since they were already roasted instead of adding them with the sausage, I added them when I added the shallot/apple mixture. It’s in the oven right now – so excited to eat. I also notice someone saying they had to use 7 eggs to fill the 12 cups…this recipe only makes 8, correct? 2 per person, 4 servings = 8??? I filled 12 anyway, because I had so many extra ingredients. I also used 3 eggs plus the egg yolk left over from the whites used in the crust.