Friday, April 26, 2013

Breakfast without the Cow:



Sausage and Pepper Crustless Quiche



  • 10 eggs
  • 1/2 cup Silk Original Unsweetened almondmilk
  • Salt and pepper to taste
  • 2 Tbsp olive oil
  • 1/2 yellow onion, diced
  • 1/2 red pepper, diced
  • 1/2 green pepper, diced
  • 2 small cloves garlic, minced
  • 1 lb breakfast sausage or 1 lb extra firm tofu
  • 3 cups spinach


    • 1.Preheat oven to 350°F and lightly grease a glass 13" x 9" glass pan. Set aside.
    • 2.In a large bowl, whisk together eggs, almondmilk, salt and pepper. Set aside.
    • 3.In a large skillet, heat olive oil over medium-high heat. Add onions and sauté until barely transculent, about 5-7 minutes.
    • 4.Add diced peppers and sauté another 3-5 minutes, until softened. Add garlic and sauté 1 additional minute, until just fragrant.
    • 5.Add sausage and continue cooking until sausage is browned and cooked through. Alternately, add tofu and continue cooking until tofu is lightly browned.  Add spinach and toss gently for 2-3 minutes, until barely wilted.
    • 6.Pour sausage (or tofu) mixture into prepared glass pan. Pour egg mixture over the top and gently spread to ensure everything is distributed evenly.
    • 7.Bake for 25-30 minutes until eggs are set. Let cool for 5 minutes, then slice.
    Recipe and photo adapted from Gabrielle Hoffman of Gabby's Gluten Free