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.
Sheet Pan “Quiche” with Leftover Veggies and Protein
Equipment
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
Skirt Steak with Onions and Sweet Potato Wedges
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