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.
Servings: 6
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
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.