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.
Sheet Pan "Quiche" with Leftover Veggies and Protein
Ingredients
Refrigerated Items
pop-open canned biscuits2 8-ounce cans, homestyleDairy
egg(s)8, largewhole milk1 cup
shredded cheddar cheese2 cups
Dry Goods
dijon mustard3 tablespoonsProduce
broccoli1 cup, cooked (optional)Protein
Italian sausage1 pound, cooked (optional)Instructions
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.
- 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 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.
Prep Plan
Prep it for later:
1. Combine the eggs, milk, dijon, and cheese in a large, resealable bag or container. Store in the fridge for up to 2 days.
2. Cook the broccoli and chop, then transfer and store in a resealable bag or container.
3. 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.
You’ll need:
1 bag or container of mixed eggs, milk, mustard, and cheese
1 bag or container of cooked broccoli.
1 bag or container of cooked sausage or bacon
Prepare from prepped:
1. If frozen, thaw in the fridge overnight.
2. 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.
3. Use the tines of a fork to poke holes all throughout the dough.
4. Combine the eggs, milk, dijon mustard, and cheese in a large bowl and stir with a fork or a whisk to combine.
5. Pour the egg and milk mixture evenly on top of the dough, spreading the cheese in the mixture.
6. Add the broccoli and cooked sausage/bacon to the top of the mixture, distributing evenly.
7. Carefully place the pan in the oven, taking care not to spill the contents.
