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This is my favorite breakfast to make when I know I have some busy mornings ahead of me! Protein & veggie packed and so, so, tasty! I swear that my gluten free caramelized onion, kale, and mushroom quiche gets better with time which makes it perfect for leftovers.
Ingredients:
½ Yellow Onion, thinly sliced
2 cloves of Garlic, diced
1 tbsp Olive Oil
6 Sausage links, diced (I LOVE AmyLu Foods Breakfast Sausage!)
½ cup Mushrooms, diced
1 cup Kale
â…“ cup Feta Cheese
4 Eggs
¼ cup Milk
1/4 tsp Salt
1 tsp Black Pepper
Preheat your oven to 400F.
Thinly slice your onion and add to a pan with olive oil over medium-high heat. Cook until the onion becomes translucent and then add in your mushrooms.
Add your bacon and cook until crispy.
Add your kale to the pan and cover with a lid to help the kale wilt.
In a bowl, whisk together your eggs, milk, salt, and pepper.
Add your veggie-bacon mixture to pie crust and cover with the egg mixture. Sprinkle feta cheese across the top.
Cook in the oven for 30-35 minutes.
*Bacon is also a great option here if you don’t want to use sausage!
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