This gluten and dairy-free crustless quiche is an easy recipe that is packed with the flavor of an Italian sausage and pepper dish. It’s simple to make, and really you can add anything you want to it! Not dairy-free? Add some cheese! Only have mushrooms and asparagus? Use that instead! It’s a great “everything but the kitchen sink” dish to make!
1 lb breakfast sausage
1 cup orange bell pepper, chopped
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1 cup yellow onion, chopped
6 eggs (I use @vitalfarms)
1 cup almond milk (I use @malkorganics)
1 Tbsp fresh oregano, finely chopped
1/2 tsp Italian seasoning
1/4 tsp black pepper
HOW TO MAKE
-Preheat oven to 375.
-Brown sausage in a cast iron skillet over medium heat then drain excess grease.
-Place cooked sausage on a paper towel lined plate.
-In the same skillet, sauté the bell peppers and onion until softened (5-7 mins).
-In a large mixing bowl, whisk together eggs, milk, oregano, Italian seasoning, and black pepper.
-Stir in the sausage and vegetables to the eggs.
-Return mixture to skillet.
-Bake, uncovered, for 40 mins, or until center is firmly set.
-Remove from oven, and let cool for 10 mins before slicing and serving.