Crustless Quiche- Sausage, Kale, cheese and cheese grits
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Hot Italian Sausage-Johnsonville half pound Eggs - Jumbo Grade A Eggs - California Ranch Fresh - 1 Egg = 1 Serving (63g), 5 serving (remove) *Kale, cooked, boiled, drained, with salt, 3 cup, chopped (remove) Cheese - Kroger Shredded Mexican Style, 0.75 cup (remove) *Gorgonzola Crumbles, 6 tbsp (remove) *Cheddar cheese grits, 1 cup (remove) Almond Breeze Almond Milk, Vanilla, 8 oz (remove)
Brown italian sausage in a skillet. Set aside to drain on a paper towel, leaving 1 tbsp of sausage drippings in the pan. Use drippings to saute 2 tbsp garlic (minced will do) and add kale to pan (frozen is fine). toss kale and garlic for 2 mins and add salt and pepper to taste. Grease your muffin pan and put a tbsp of the precooked cheddar grits in the bottom. layer gorgonzola, drained sausage crumbles, kale and shredded cheddar in each cup. whisk together 5 eggs with 1.25 cups of milk (almond milk will work) and 2 tbsps all purpose flour. add nutmeg, seasoned salt and black pepper to taste. fill each layered cup with custard mixture and cook in a 325 degree oven for 20 mins and finish in a 370 degree oven for the last 20 mins. let cool and serve.
Serving Size: makes 12 muffin cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user DEEFLYY.
Serving Size: makes 12 muffin cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user DEEFLYY.
Nutritional Info Amount Per Serving
- Calories: 200.0
- Total Fat: 14.1 g
- Cholesterol: 144.8 mg
- Sodium: 450.6 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 0.9 g
- Protein: 11.4 g
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