• Skip to main content
  • Skip to after header navigation
  • Skip to site footer
Percolate Kitchen

Percolate Kitchen

meal prep that works.

  • Recipes
  • Extras
    • Blog
  • Shop
  • Prep Sesh
  • My Plans & Recipes
16 October, 2020 by Ruthy Kirwan

Sheet Pan “Quiche” with Leftover Veggies and Protein

Great "Breakfast at Dinner" idea, or a sheet pan breakfast for a crowd! Use canned biscuit dough topped with a fluffy egg mixture and cheese.

Jump to Recipe Add to Prep Sesh Print Recipe
Great "Breakfast at Dinner" idea, or a sheet pan breakfast for a crowd! Use canned biscuit dough topped with a fluffy egg mixture and cheese.
Great "Breakfast at Dinner" idea, or a sheet pan breakfast for a crowd! Use canned biscuit dough topped with a fluffy egg mixture and cheese.
Great "Breakfast at Dinner" idea, or a sheet pan breakfast for a crowd! Use canned biscuit dough topped with a fluffy egg mixture and cheese.
Great "Breakfast at Dinner" idea, or a sheet pan breakfast for a crowd! Use canned biscuit dough topped with a fluffy egg mixture and cheese.
Great "Breakfast at Dinner" idea, or a sheet pan breakfast for a crowd! Use canned biscuit dough topped with a fluffy egg mixture and cheese.

This quiche makes a wonderful “Brinner”, or, “Breakfast At Dinner”. It also does double duty of being a fabulous vehicle for leftover vegetables and protein!

This is inspired by a recipe in my second cookbook, “Easy Sheet Pan Cookbook“. You won’t believe how simple this sheet pan quiche is to make, using good ole canned biscuit dough in place of a pastry shell, as with traditional quiche.

For this pastry base, you just pop open the biscuit dough, press it down onto a greased pan, and fill the rest of the pan with quiche batter. Top it with you those leftover veggies or proteins, and “brinner” is served!

Feel free to swap out the broccoli for another cooked vegetable as well as another protein (chicken, perhaps) in place of the sausage or bacon.

In this recipe, I played around with the same quiche filling ratio I frequently use. I’m kind of a breakfast casserole slash-quiche-obsessive and I love tinkering around with different flavors.

Case in point: See this post packed with 23 of my favorite breakfast casserole recipes!

I also love this gluten-free version of a breakfast casserole made with spiralized sweet potatoes.

Breakfast casseroles and quiches are an easy recipe to throw together when you’ve got company; they feel fancy and special, but they’re really simple to make and super forgiving for even novice cooks.

This sheet pan quiche makes great leftovers, too; slice it up and leave in a container with a tight-fitting lid. When you’re ready to heat, reheat in the microwave or in the oven until warmed through.

Great "Breakfast at Dinner" idea, or a sheet pan breakfast for a crowd! Use canned biscuit dough topped with a fluffy egg mixture and cheese.

Sheet Pan “Quiche” with Leftover Veggies and Protein

Ruthy Kirwan
Great “Breakfast at Dinner” idea, or a sheet pan breakfast for a crowd! Use canned biscuit dough topped with a fluffy egg mixture and cheese.
No ratings yet
Print Recipe Pin Recipe Add to Your Prep Sesh Go to Prep Sesh
What’s a Prep Sesh?Click HERE for details!
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Dinner
Servings 6

Equipment

  • 1 Full-Size Sheet Pan, 11 x 7 inch

Ingredients
  

  • 2 8- ounce cans homestyle biscuit dough
  • 8 egg
  • 1 cup milk
  • 3 tablespoons dijon mustard
  • 2 cups shredded cheddar cheese
  • 1 cup cooked broccoli about 1 large head, stem removed
  • 1 pound cooked sausage or bacon

Instructions
 

Prep Ahead:

  • Combine the eggs, milk, dijon, and cheese in a large, resealable bag or container. Store in the fridge for up to 2 days.
  • Cook the broccoli and chop, then transfer and store in a resealable bag or container.
  • Cook the sausage or bacon and then transfer and store in a resealable bag or container.
  • Freeze cooked broccoli and cooked sausage/bacon for up to 3 months, or store in the fridge for 2-3 days.

Prepare From Prepped:

  • Open the biscuits and stretch them out on the bottom of a sheet pan. You may have to stretch and pull the dough so it fits. Don’t worry too much about it meeting the edges of the pan; you just need it to cover the bottom.
  • Use the tines of a fork to poke holes all throughout the dough.
  • Combine the eggs, milk, dijon mustard, and cheese in a large bowl and stir with a fork or a whisk to combine.
  • Pour the egg and milk mixture evenly on top of the dough, spreading the cheese in the mixture.
  • Add the broccoli and cooked sausage/bacon to the top of the mixture, distributing evenly.
  • Carefully place the pan in the oven, taking care not to spill the contents.
  • Bake 20 minutes or until the center of the pan is set and no longer jiggly.

Make From Fresh:

  • Preheat the oven to 350*F.
  • Open the biscuits and stretch them out on the bottom of a sheet pan. You may have to stretch and pull the dough so it fits. Don’t worry too much about it meeting every edge of the pan; you just need it to cover the bottom as much as you can.
  • Use the tines of a fork to poke holes all throughout the dough.
  • Combine the eggs, milk, dijon mustard, and cheese in a large bowl and stir with a fork or a whisk to combine.
  • Pour the egg and milk mixture evenly on top of the dough, spreading the cheese in the mixture.
  • Add the broccoli and cooked sausage/bacon to the top of the mixture, distributing evenly.
  • Carefully place the pan in the oven, taking care not to spill the contents.
  • Bake 20 minutes or until the center of the pan is set and no longer jiggly.

Notes

This quiche makes a wonderful “Brinner”, or, “Breakfast At Dinner”. It also does double duty of being a fabulous vehicle for leftover vegetables and protein! Feel free to swap out the broccoli for another cooked vegetable as well as another protein (chicken, perhaps) in place of the sausage or bacon. This quiche makes a great leftover; slice it up and leave in a container with a tight-fitting lid. When you’re ready to heat, reheat in the microwave or in the oven until warmed through.
Tried this recipe?Let us know how it was!
0/5 (0 Reviews)
Category: Breakfast, Oven Baked, Sheet Pan, Vegetarian or VeganCooking Type: Oven Baked, Sheet PanMain Ingredient: Vegetarian or VeganMeal Type: Breakfast

About Ruthy Kirwan

Ruthy Kirwan is a recipe tester and developer living in NYC with her two small kids and hard-working husband. She created Percolate Kitchen in 2016 to help busy people get their act together in the kitchen. Learn more at percolatekitchen.com/about

Previous Post:Herb crusted skirt steak with fresh cilantro and parsley, with a side of crisp-edged roasted sweet potatoes and slow-cooked onions.Skirt Steak with Onions and Sweet Potato Wedges
Next Post:5 Unique Ways To Use Leftover Cranberry SauceDon't throw out leftover cranberry sauce! Check this list for ideas from swirling it into yogurt, baking in muffins, add to side dishes & more.

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sidebar

Search

  • Amazon
  • Instagram
  • Pinterest
  • TikTok

You work hard. Dinner should be easy.

At Percolate Kitchen, we believe that the “third shift” of getting dinner ready shouldn’t mean reinventing the wheel every evening.

Recipes on our site are broken down into simple, step-by-step processes so you can be flexible with your time- make the meal fresh, prep the ingredients to assemble and cook later, or do a little bit of both.

SHOW ME HOW THAT WORKS

Groceries in Under An Hour

Get Instacart
  • My Account
  • Shop
  • Your Cart
  • Privacy Policy
  • Shipping Policy
  • Returns and Exchanges Policy
  • Contact Us
  • About Us

Copyright © 2023 · Percolate Kitchen · All Rights Reserved · Powered by Mai Theme