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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.
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

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Oven Cook

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9 Comments

Join the discussion
  1. 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!

  2. 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.

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