Ingredients

The following ingredients have 12 Servings
  • 6 eggs (beaten)
  • ½ cup organic egg whites
  • 1/3 cup Salsa Verde (I used Trader Joes salsa verde, or you can use a homemade recipe)
  • 2 tbsp organic heavy cream (or unsweetened almond milk)
  • 3 tbsp mild green chilies (chopped, or canned organic green chilies)
  • 4 sausages (cooked and chopped)
  • ½ tsp sea salt
  • 1/3 tsp black pepper
  • Top Layer:
  • 2 tbsp organic sour cream (or for paleo use a dairy free sour cream)
  • 2 tbsp Salsa Verde (or use Trader Joes salsa verde)
  • Optional garnish:
  • 1 to 2 mini peppers (sliced)
  • 1/4 cup grated cheese * optional

Instruction

  • Preheat oven to 400 F and grease or oil a medium size muffin pan, like this one.
  • In a large mixing bowl combine: eggs, egg whites, salsa verde, heavy cream or almond milk, green chilies, cooked chopped sausages, sea salt and black pepper. Stir together thoroughly.
  • Pour egg mixture into each muffin cup.
  • In a medium size mixing bowl combine: sour cream or dairy free sour cream, and salsa verde. Stir together well.
  • Once topping is mixed, place a spoonful of verde cream topping on top of each quiche.
  • Can garnish with an optional, small mini pepper slice and grated cheese if desired.
  • Bake at 400 F for 30 minutes or until center is done.
  • Remove from oven, cool and enjoy.