Ingredients.
12 eggs, 1 cup milk, 1 lb ground sausage, roughly 1 cup sliced ham, 1 bell pepper, 1 onion, 2 random spicy pepper, roughly 1 cup shredded cheese, 3 bunches green onion, salt and pepper, garlic and onion powder.
Directions
mix eggs with milk and salt and pepper and garlic and onion powder. set aside.
dice peppers and onions, combine regular onion and peppers and set aside, set aside diced green onion separately for topping
Brown the sausage and set aside, in the same pan put diced onions and peppers and saute till softened and liquid is mostly gone.
in a 13×9 casserole, put sausage, peppers and onions, ham, and top with shredded cheese. poor egg mixture over and give a little shake wiggle to help ensure everything's covered. sprinkle green onions on top.
bake at 350f for approximately 40 to 50 minutes until the center reaches 160 f
this was all from the food bank. I'll get anywhere from 5 to 8 meals out of. I'm going to freeze any that I'm not going to eat within a couple days.
by Deppfan16
6 Comments
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I might call it a frittata since there’s no crust, but good job!
Looks delicious!
Looks yummy! And it will freeze well. I would love to see what you do with your next batch of food bank supplies.
Oh man, I love a good quiche, and they freeze really well, so I usually freeze half. Break it out when I need food or just want a few more meals.
Nicely done, that looks delicious.
I like to add tater tots to my “breakfast casseroles” I cook them till crispy on the outside, in the oven or air fryer first, so that they don’t just fall apart, and my kids liked when I’d use them or hash brown patties as a sort of “crust” on the bottom.
Since you’re using a food bank, another good way to make those eggs go WAY further is to make your own noodles, that once dry can be stored pretty much indefinitely in the freezer, and can be used in all sorts of soups and casseroles and such, another super simple option is Spaetzle (German egg noodles) which is SUPER EASY to make and can really help to extend a single meal to multiple.
I used to own and operate a small, but quite successful diner, in a small (pop.4500) Midwest farm town, and on Wednesdays we had Quiche Lorraine and Chicken and Spinach Quiche, as our lunch special and they were both always surprisingly popular.
Our diner was across the street from the County Courthouse, so we’d commonly get attorneys and such from out of town, that would come in for lunch, and one of my favorite things to watch, were those out of towners coming in and seeing Quiche as the lunch special, you could tell they thought they were walking into some greasy spoon, choke and puke, sort of establishment, only to take that 1st bite and be proven QUITE wrong.