Crustless Chile Relleno Quiche
Try our delicious Chile Rellenos Quiche recipe for a unique and satisfying breakfast. A twist on a classic dish that you can enjoy any time!
Servings: 6 Servings
Calories: 355kcal
Equipment
- Cute Polka Dot Mixing Bowl
Ingredients
- 6 Ounces Breakfast Sausage
- 1 Cup Hatch Peppers or Anaheim Peppers
- 6 Ounces Monterey Jack or Pepper Jack Grated
- 4 Ounces Cheddar Cheese Grated
- 6 Eggs We use jumbo Eggs
- ¾ Cup Milk We use 1%
- 1 teaspoon Salt
Instructions
- Preheat the oven to 375 degrees. Then, apply cooking spray to the pie pan. We suggest using either butter spray or olive oil spray. Next, place the cooked breakfast sausage into the baking dish.6 Ounces Breakfast Sausage
- Place the chili peppers over the sausage.1 Cup Hatch Peppers
- Place the grated cheese over the peppers.6 Ounces Monterey Jack or Pepper Jack, 4 Ounces Cheddar Cheese
- Whisk together the eggs, milk, and salt in a bowl.6 Eggs, ¾ Cup Milk, 1 teaspoon Salt
- Gently pour the beaten egg mixture on top of the cheese and sausage mixture into the pan.
- To cook the quiche, place it in the oven and bake for 35-40 mins. Continue baking until the top is golden brown and the center is set.
- Enjoy!!!!
Nutrition
Calories: 355kcal | Carbohydrates: 5g | Protein: 22g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 230mg | Sodium: 1067mg | Potassium: 216mg | Fiber: 1g | Sugar: 3g | Vitamin A: 724IU | Vitamin C: 5mg | Calcium: 410mg | Iron: 1mg