Crustless Breakfast Quiche

A variation to the spinach and mushroom quiche...

1 T olive oil 
3 small red or mixed potatoes, chopped
2 cloves garlic, finely chopped
1/2 onion
1/2 bell pepper, diced
6 veggie breakfast sausage patties diced
8oz Feta (Make sure it is made of sheep's milk)
8oz jalapeno yoghurt cheese or goats cheddar or some combination of (shredded)
4 Whole eggs, whipped

Preheat oven to 325
In a medium non-stick frying pan, saute the garlic, onion, bell pepper, potatoes and sausage over medium heat in the olive oil. Once potatoes are soft, remove from heat. Stir in cheeses and eggs.

Once the whole thing is well mixed, level it off and wipe edge of pan above mixture. Place entire thing in the over for 45 minutes or until golden brown.

Remove from oven and let cool slightly before serving.

Cut into 8 servings

This is an excellent dish to prepare for the week. I cut it up and place it on a cooling rack in the freezer for about an hour and then place in a large ziplock bag before returning it to the freezer. In the morning it is simple to pull out a piece and microwave for a couple minutes on 50% power.

Enjoy!