Whole30 Breakfast Quiche
A hearty and dairy-free quiche that is perfect for meal prep. Packed with eggs, veggies, and compliant sausage, this quiche is filling and can be easily customized.
Ingredients
Main Ingredients
- 8 large large eggs
- 3/4 cup full-fat coconut milk or unsweetened almond milk
- 1 tablespoon avocado oil or ghee for greasing and sautéing
- 1 small onion, diced
- 1 cup mushrooms, sliced
- 1 cup baby spinach, chopped
- 8 to 10 ounces Whole30 compliant breakfast sausage, casing removed
- 1 small sweet potato, peeled and shredded or cubed very small
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons nutritional yeast for a cheesy vibe (optional)
Instructions
Preparation
- Preheat your oven to 375°F. Grease a 9-inch pie dish or an 8 by 8 baking dish with a little avocado oil or ghee.
- Warm a large skillet over medium heat. Add the avocado oil. Sauté the onion and mushrooms with a pinch of salt until tender and lightly golden, about 6 to 8 minutes.
- Add the sausage. Break it up with a spatula and cook until browned and no longer pink. Stir in the bell pepper and sweet potato. Cook 3 to 4 minutes to soften slightly.
- Fold in the spinach and turn off the heat once it wilts.
- In a large bowl, whisk the eggs with coconut milk, garlic powder, smoked paprika, salt, pepper, and nutritional yeast if using.
- Spoon the sausage and veggies evenly into the baking dish. Pour the egg mixture on top. Use the back of a spoon to nudge everything into an even layer.
Baking
- Bake for 28 to 32 minutes until the center is set and the top looks puffed and slightly golden. If your pan is deeper, add a few extra minutes.
- Cool for 10 minutes before slicing. This helps the quiche set and makes clean slices.
Notes
Pro tip: Use a well-seasoned sausage and taste the veggie mix before adding eggs. Add more salt if needed. Store slices in airtight containers for up to 4 days; reheat in the microwave for 45 to 60 seconds or in a 350°F oven for 8 to 10 minutes. Can be frozen for up to 2 months.