Breakfast Sausage Crusted Quiche

SERVINGS

6

PREP TIME

15 min

TOTAL TIME

55 min

GLUTEN FREE

YES



Who needs pastry crust when you've got breakfast sausage? Use Jones sausage to line muffin tins and fill with scrambled eggs, cherry tomatoes and cheese.


 Enjoy these main ingredient substitutions:

ingredients
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
5 slices eggplant, peeled (about 1/2 inch thick)
10 cherry tomatoes, cut in half
2 tablespoons fresh parsley, chopped
6 eggs
2 tablespoons heavy whipping cream
2 tablespoons grated Parmesan cheese
1/4 teaspoon Kosher salt
1/8 teaspoon ground black pepper
DIRECTIONS
Preheat the oven to 375˚F.

Press the sausage along the bottom and sides of an 8-inch casserole dish or pie plate. Lay the slices of eggplant across the bottom. Top with the halved cherry tomatoes and fresh parsley.

Combine the eggs, heavy whipping cream, Parmesan, salt and pepper in a medium bowl and whisk until blended. Gently pour over the ingredients in the pan.

Bake for about 40 minutes or until firm in the center and the sausage is fully cooked. Serve at any temperature.

Ingredients

Directions

1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
5 slices eggplant, peeled (about 1/2 inch thick)
10 cherry tomatoes, cut in half
2 tablespoons fresh parsley, chopped
6 eggs
2 tablespoons heavy whipping cream
2 tablespoons grated Parmesan cheese
1/4 teaspoon Kosher salt
1/8 teaspoon ground black pepper
Preheat the oven to 375˚F.

Press the sausage along the bottom and sides of an 8-inch casserole dish or pie plate. Lay the slices of eggplant across the bottom. Top with the halved cherry tomatoes and fresh parsley.

Combine the eggs, heavy whipping cream, Parmesan, salt and pepper in a medium bowl and whisk until blended. Gently pour over the ingredients in the pan.

Bake for about 40 minutes or until firm in the center and the sausage is fully cooked. Serve at any temperature.