140 Calorie Cheesy Sausage Quiche

• Gluten free

• Meat

  • 2 3-ounce cooked sausage links3, cooked links

• Produce

  • 1 clove Garlic, Roasted
  • 1 Green pepper, large
  • 1/4 cup Yellow onion

• Refrigerated

  • 3 Eggland's best egg whites, large
  • 3 Eggland's best eggs, large

• Baking & Spices

  • 1/4 tsp Black pepper, fresh ground
  • 3/4 tsp Salt

• Dairy

  • 2 3 cup shredded cheese2
  • 3 4 cup milk1
  • 2 tbsp Parmesan cheese, grated

Found on sallysbakingaddiction.com

Description

Ingredients

• 3 large Egglands Best eggs
• 3 large Egglands Best egg whites
• 3/4 cup milk1
• 3/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2/3 cup shredded cheese2
• two 3-ounce cooked sausage links3
• 1/4 cup yellow onion, diced
• 1  large green pepper, diced
• 1 clove roasted garlic, chopped
• 2 Tablespoons grated parmesan cheese

Directions

• Preheat oven to 350F degrees. In a large bowl, whisk the eggs, egg whites, milk, salt, pepper, and shredded cheese together until thoroughly combined. Set aside. Heat a 10 inch oven-safe skillet4 over medium-high heat. A skillet larger in size will yield a thinner quiche. Spray the skillet with nonstick spray or lightly grease with olive oil or butter. Add sausage, onion, and garlic. Stirring frequently, cook for 5 minutes or until the sausage is a little browned. Add the green pepper and cook for 3 minutes, stirring occasionally. Stir in the prepared egg mixture, then sprinkle with grated parmesan cheese. Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving. This quiche makes great leftovers. Store tightly covered in the refrigerator for up to 4 days. Make it ahead: Baked quiche freezes well, up to 2 months. Thaw overnight and bake at 350F to warm up for 20 minutes, give or take.