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Butternut Squash, Sausage, And Apple Quiche Bites
Thanksgiving in a quiche bite? Pretty much! Tender butternut squash, apple, and chicken sausage come together in a fluffy egg cup to deliver you all the flavors of Thanksgiving dinner without the days of cooking. Serve with a dollop of cranberry sauce and you've got one breakfast I know the pilgrims would be proud of!
Prep Time: 00:10
Cook Time: 00:25
10 oz. package frozen, diced organic butternut squash, thawed
1 cup diced apples, such as fuji or granny smith
dash of dried nutmeg, thyme, pepper, coriander, and cinnamon
12 oz. diced pre-cooked chicken sausage links
3/4 cup plain almond milk
1/2 teaspoon salt
1 tablespoon chopped fresh rosemary and sage
1Preheat oven to 375.
2Over medium heat, sautee thawed butternut squash and apples in a medium sauce pan, occasionally stirring. After about 10 minutes or when they have softened, add spices and stir to coat. Set aside to cool.
3In a medium mixing bowl, crack and whisk 6 eggs. Add diced sausage, almond milk, salt, and herbs. Pour in squash and apple mixture. Stir until combined.
4Prepare muffin tin by lightly greasing with coconut oil. Spoon quiche mixture into each muffin tin, making sure solid components are evenly distributed into each muffin (I had a little leftover that I kept to scramble the next morning).
5Bake for 25-30 minutes or until eggs are set and puffed.
6Serve immediately or cover and chill in refrigerator for up to a week.
This recipe is incredibly versatile. You could substitute the chicken sausage for pork sausage or leftover turkey. You could swap the butternut squash for sweet potatoes. You could remove the apples and replace them with onion. Whatever floats your boat!
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