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We enjoy a hearty breakfast on those slow, no-rush mornings. This crustless quiche comes
together in no time and is loaded with bacon and lots of veggies from the garden. This is an
easily adaptable recipe and is perfect for using up leftovers. It's so effortless to make this to
your own family’s preferences, that you will be making it all the time!
Filling Ingredients
10 strips bacon
1/2 pound ground breakfast sausage
1 cup diced potato
6 large eggs, lightly beaten
1 cup milk
1/2 cup green bell pepper, diced
1/2 cup onion, diced
1 cup kale, chopped
1 1/2 cups shredded sharp white cheddar cheese
1/2 teaspoon ground black pepper
2 teaspoons garlic powder
1/2 Tablespoon parsley
Directions
Preheat oven to 350 degrees.
In a large skillet over medium-high heat, cook bacon until browned and crispy. Remove to a
paper towel-lined plate. Crumble bacon when it is cool enough to touch. Drain excess grease but do not wash the pan.
Cook diced potatoes until softened and cooked through.
In a large bowl, combine eggs, milk, onions, peppers, kale, and seasonings. Stir in crumbled bacon and one cup of shredded cheese, then stir in vegetable mixture.
Pour mixture into prepared pie pan.
Bake for approximately 35-40 minutes or until eggs are cooked through, edges are lightly
browned, and the quiche is firm in the center.
Top with remaining cheese and bake for an additional 5-10 minutes or until cheese is melted.
Allow to cool for 10 minutes before cutting.
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