Recipe: Chicken Sausage and Veggie Quiche

Are you hosting a Father’s Day brunch this weekend, or maybe just looking for a fun new breakfast recipe to try? This egg bake is delicious and sure to be a crowd pleaser. The recipe puts a twist on traditional quiche by replacing the pie crust with crispy hash browns, the perfect addition to any breakfast! It is made with fresh ingredients including tomatoes, spinach and mushrooms so it is full of flavor and the pepper jack cheese even adds a little kick.




2 potatoes, peeled and grated

1 teaspoon olive oil

2 chicken sausages (any variety), diced

6oz mushrooms, diced

1/2 onion, diced

1/4 cup shredded pepper jack cheese

1/2 cup fresh spinach, diced

12 grape tomatoes, halved

7 eggs, beaten

1/4 cup SOL Sunflower Beverage

Salt and pepper to taste



Preheat oven to 375 degrees and coat a glass pie pan with cooking spray.

Peel then shred the potatoes and pat dry with paper towels. Smash the potatoes all over the bottom and sides of the pie pan, spray with cooking spray and season with salt and pepper.

Bake for 12-13 minutes, remove from the oven and set aside.

Heat olive oil in skillet over medium heat. Once the pan is hot add the chicken sausage, onion and mushrooms. Cook until sausage is warm and onion and mushrooms are soft.

Spread the sausage mixture over the potatoes in the pan, and then add the cheese, spinach and tomatoes. Beat the eggs with the SOL and season with salt and pepper. Pour the egg mixture over the sausage and veggies.

Place in the oven and cook for 30-40 minutes. Let stand 5 minutes before serving.


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