It turns out that a Keto diet is a *very* good diet to be on if you have chickens (and want to make a thrifty dish or two.0 This one crustless quiche recipe uses 12 eggs (although to be fair it makes 12 servings so that’s really only one egg per serving.) Once made, I froze the leftovers and in the mornings I take one serving out, sprinkle more cheese on it and then heat it in the microwave.
I think this is a terrific breakfast recipe for anyone, especially older kids who sometimes are so rushed they forget to eat something for breakfast.
Here is the original recipe from I breathe I’m hungry.
Ingredients
• 12 oz. Jones Dairy Mild Sausage (roll)
• 10 oz pkg of frozen chopped spinach, thawed and drained
• 1/2 cup crumbled feta cheese
• 12 eggs
• 1/2 cup heavy cream
• 1/2 cup unsweetened plain almond milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
Instructions
• Break up the raw sausage into small pieces and place it in a medium bowl. Squeeze any remaining liquid out of the spinach, and break it up into the same bowl as the sausage. Sprinkle the feta cheese over the mixture and toss lightly until combined. Lightly spread the mixture onto the bottom of a greased 13×9 casserole dish or 18 greased muffin cups.
• Meanwhile, in a large bowl beat the eggs, cream, almond milk, salt, pepper, and nutmeg together until fully combined. Gently pour into the pan or muffin cups until about 3/4 the way full.
• Bake at 375 degrees (F) for 50 minutes (for the casserole) or (30 minutes) for the muffin cups – or until fully set. Serve warm or at room temperature.
Notes
Approximate nutrition information per serving:
Per muffin: 137 calories, 10g fat, 1g net carbs, 8g protein
Per square: 206 calories, 16g fat, 1.4g net carbs, 12g protein
I slightly modified this recipe.
• I cooked the sausage before I assembled the casserole.
• I used ½ cup of shredded cheddar cheese (it’s what I had on hand) and I sprinkled it on top.
• I used about 1 cup of heavy cream and didn’t use any almond milk (again I didn’t have it on hand.)
Although the original recipe used a pie plate in the photo, I used a 9 x 13 casserole dish. It’s easier to cut a rectangle it into 12 servings than a circle. Cooled down servings are wrapped and put into the freezer. A quick pop into the microwave and with a hot cup of coffee, I’ve got a yummy breakfast.
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Wendy Thomas writes about the lessons learned while raising children and chickens in New Hampshire. Contact her at [email protected]
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