Chewin'

the News

August 2006

Low Carb Breakfast Quiche

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Recipes:	1	2	3	4	5	6
Servings:	6	12	18	24	30	36
Ingredients:
Bulk Italian sausage	1 lb.	2 lbs.	3 lbs.	4 lbs.	5. lbs.	6 lbs.
Shredded mozzarella cheese	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Eggs	5	10	15	20	25	30
Canned mushrooms, drained	4 oz.	8 oz.	12 oz.	16 oz.	20 oz.	24 oz.
Chopped green pepper (optional)	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.

Assembly Directions:

Brown sausage and drain. Put sausage in a sprayed 8" pie plate. Add mozzarella and combine. Top with mushrooms and peppers. In a pourable measuring cup, beat eggs well. Pour eggs over all. Bake at 350 degrees 30-35 minutes. Let stand 10 minutes if serving immediately.

Freezing Directions:

Allow to cool completely. Cover with plastic wrap and put pan into gallon size freezer bag. If you don't want to tie up your pan for awhile, flash freeze the quiche and then pop the frozen block out of the pan, wrap in plastic wrap and freeze in a freezer bag. 

Serving Directions:

Thaw completely. Heat in oven or microwave until warm.

Comments:

This is a very filling quiche. I love to eat it for breakfast!

South Beach use low fat sausage and cheese.

Nutritional Info: 

Per Serving: 443 Calories; 37g Fat (75.3% calories from fat); 24g Protein; 3g Carbohydrate; 1g Dietary Fiber; 247mg Cholesterol; 837mg Sodium. 

Exchanges: 3-1/2 Lean Meat; 1/2 Vegetable; 5-1/2 Fat.

Totals Carbs: 3             Total Net Carbs: 2

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