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Gluten Free Dairy Free Apple Sausage Quiche

<p>Mini-quiches of apples, sausage and roasted peppers make Gluten and Dairy Free Apple Sausage Quiche a delicious high-protein grab-and-go breakfast.</p>
4 Servings Recipe By

Ingredients

  • 1 cup peel and grate Russet Potato
  • 1 individual Egg White
  • 1/2 tablespoons dice Shallot
  • 3/4 cups cook Ground Sausage
  • 1 cup peel and dice Apple
  • 1/2 cups drain and dice Roasted Red Peppers, Canned
  • 1 tablespoon Maple Syrup
  • 1/2 cups Cheddar Cheese, Shredded, Dairy Free
  • 3 individual Egg
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 mini quiches
  • 381 Calories
  • 22g Total Fat
  • 7g Sat Fat
  • 0g Trans Fat
  • 209mg Cholesterol
  • 719mg Sodium
  • 29g Total Carb
  • 3g Fiber
  • 10g Total Sugars (Includes 3g Added Sugars)
  • 17g Protein
  • 9 WW Freestyle

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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.
  2. Combine potato, egg white and half of shallots.
  3. Dividing potatoes, press into oiled muffin tins (2 per serving).
  4. Bake at 400 degrees for about 10 minutes, until edges are brown.
  5. Heat a skillet over medium heat.
  6. Add sausage, apple and remaining shallots, cooking until apples are tender but not falling apart.
  7. Add red pepper 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.
  13. Allow to cool.
  14. Divide and place into indicated number of freezer bags.

Make From Frozen Serving Day Directions

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
  2. Heat through in microwave.

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