Can I admit something to you? It may come as quite a surprise since I’m a farmer’s wife and all, but here it is:
I’m not a breakfast person.
I wish I could say that it’s because of my pregnancies and every mom would know what I’m talking about there. But alas, I was never fond of breakfast even as a child. I would rather the world wait until around 10 am, no matter the waking time, to eat.
Yes, yes, I know…I can already hear you say, “Eat like a King at breakfast…” I know. 🙂 Evening supper is still my favorite meal of the day.
My sister, on the other hand, lives for breakfast. She is not a morning person and she always says, “Breakfast is what gets me out of bed in the morning. If I wasn’t so hungry every morning, I’d sleep till noon. My stomach won’t let me.”
So saying all that, I want to share the recipe for one of my most favorite breakfast pies. Yep, you got it…I usually eat it a little later in the day. 🙂
It’s pretty much a quiche recipe that I modified to make without the crust. It’s much less time consuming and works great as a gluten free recipe.
Here you go:
1 lb bulk sausage (any flavor)
1 cup eggs, beaten (this is usually 4 large or 5 medium Polyface eggs)
1 cup milk (I haven’t tried it, but I’m sure you could use coconut milk if needed)
1 Tbsp flour (white, whole wheat, gluten-free – doesn’t matter. I have made it without, but it’s not quite as nice)
1 cup cheese (your choice in flavor, I’ve used everything from colby to mozerella, cheddar, and pepper jack for a kick)
Brown the sausage, drain and spoon into the bottom of a pie pan. Mix eggs, milk and flour together. Pour over sausage. Sprinkle cheese on top. Bake at 350 degrees for 30 minutes.
And you know the best part of this recipe? It tastes really good as leftovers, so you can make and bake the night before or take it to go for lunch. Yummy.