Ingredients for The Old Barn Inn Breakfast Brunch Quiche
- Breakfast Sausage
- Egg
- 2 cups shredded cheddar cheese (or your preferred blend)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 (8 ounce) cans refrigerated crescent rolls
- 1 cup milk
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How to Make The Old Barn Inn Breakfast Brunch Quiche
- Brown 1 pound of breakfast sausage (removed from casings) in a large skillet over medium heat, breaking it up with a spoon. Drain off any excess grease.
- Crumble the cooked sausage into small pieces and set aside to cool slightly.
- Preheat oven to 350°F (175°C).
- Unroll both cans of crescent rolls (8 ounces each) and gently press them together in a 9x13 inch oblong baking pan, creating a seamless crust. Press the seams firmly to prevent leaks.
- In a large bowl, whisk together 6 large eggs, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder.
- Stir in 2 cups of shredded cheddar cheese (or your preferred blend) and 1 cup of milk until well combined.
- Pour the egg mixture evenly over the crescent roll crust.
- Sprinkle the crumbled sausage evenly over the egg mixture.
- Bake in the preheated oven for 35-45 minutes, or until the quiche is set and the top is lightly golden brown and firm to the touch. A knife inserted near the center should come out clean.
- Let cool for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
4g
Fat
48g
Carbs
4g
