Crustless Quiche- Sausage, Kale, cheese and cheese grits

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)

i recommend seasoning each component to get a better flavor. the sausage has a good amount of salt, so you don't need to add much. you can also add diced onion for flavor. these freeze really well and can be ready after one minute in the microwave.

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.