The Best Sausage Breakfast Quiche Recipe – Easy, Cheesy & Flavorful
Make this easy Sausage Breakfast Quiche recipe packed with savory breakfast sausage, fluffy eggs, sharp cheddar and Monterey Jack cheese, sautéed peppers and onions, and a creamy, perfectly seasoned custard baked in a golden flaky crust. It's a delicious make-ahead breakfast or brunch recipe that's perfect for holidays, weekends, family gatherings, and busy mornings.
BREAKFASTCOMFORT FOODQUICK & EASY
8/8/20264 min read
This Sausage Breakfast Quiche is the kind of recipe that makes breakfast feel special without requiring hours in the kitchen. Make it for a weekend brunch, holiday breakfast, Mother's Day, or simply whenever you're craving a hearty homemade breakfast—you won't be disappointed!
Recipe Information
Prep Time: 20 minutes
Cook Time: 45–50 minutes
Total Time: 1 hour 10 minutes
Servings: 8 slices
Ingredients
For the Quiche
1 refrigerated 9-inch pie crust, unbaked
1 lb breakfast sausage
1 tablespoon unsalted butter
½ medium yellow onion, finely diced
½ red bell pepper, finely diced
2 cloves garlic, minced
8 large eggs
1 cup heavy cream
½ cup whole milk
1½ cups sharp cheddar cheese, freshly shredded
½ cup Monterey Jack cheese, freshly shredded
½ teaspoon salt
½ teaspoon freshly cracked black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon smoked paprika
½ teaspoon dried parsley
¼ teaspoon cayenne pepper, optional
2 tablespoons fresh chopped green onions
Optional Toppings
Extra shredded cheddar cheese
Fresh parsley
Sliced green onions
A dash of hot sauce
Instructions
1. Prepare the Oven and Crust
Preheat your oven to 375°F.
Place the refrigerated pie crust into a 9-inch pie dish and gently press it into the bottom and sides.
Trim and crimp the edges as desired.
For an extra crisp crust, blind bake the crust for 8–10 minutes before adding the filling. Let it cool slightly while preparing the filling.
2. Brown the Sausage
Heat a large skillet over medium heat.
Add the breakfast sausage and cook for approximately 7–9 minutes, breaking it apart with a wooden spoon as it cooks.
Cook until browned and fully cooked.
Transfer the sausage to a paper towel-lined plate to drain excess grease.
Leave about 1 tablespoon of the sausage drippings in the skillet for extra flavor.
3. Sauté the Vegetables
Add the butter to the same skillet.
Add the diced onion and bell pepper.
Cook for about 4–5 minutes, stirring occasionally, until the vegetables soften.
Add the minced garlic and cook for another 30–60 seconds, just until fragrant.
Remove from the heat.
4. Make the Egg Custard
In a large bowl, whisk together:
Eggs
Heavy cream
Whole milk
Salt
Black pepper
Garlic powder
Onion powder
Smoked paprika
Dried parsley
Cayenne pepper
Whisk until smooth and well combined.
The combination of heavy cream and whole milk creates a rich, creamy custard without making the quiche overly heavy.
5. Assemble the Quiche
Spread the cooked sausage evenly across the bottom of the pie crust.
Add the sautéed onion, bell pepper, and garlic.
Sprinkle the cheddar and Monterey Jack cheese evenly over the sausage and vegetables.
Pour the egg mixture slowly over everything.
Finish with the chopped green onions and, if desired, a small handful of additional cheddar cheese.
Don't overfill the crust. Leave a little room at the top because the eggs will puff as they bake.
6. Bake
Place the quiche on a baking sheet to make transferring it easier and to catch any potential overflow.
Bake at 375°F for 45–50 minutes, or until the edges are set and the center is just slightly jiggly.
The center should not look liquid, but it should have a slight gentle wobble when the dish is moved.
If the crust begins browning too quickly, loosely cover the edges with aluminum foil.
7. Rest Before Slicing
Remove the quiche from the oven and allow it to rest for 10–15 minutes before slicing.
This gives the custard time to finish setting and makes it much easier to get beautiful slices.
Garnish with fresh parsley and green onions before serving.
Why This Quiche Is So Flavorful
The secret is layering the flavor.
The sausage is browned first to develop a delicious savory crust. The vegetables are then cooked in the flavorful sausage drippings and butter before being combined with the creamy, seasoned egg custard.
Sharp cheddar provides bold cheesy flavor, while Monterey Jack melts beautifully into the custard.
The result is a quiche that's savory, cheesy, creamy, fluffy, and loaded with flavor in every bite.
Estimated Nutritional Facts
Per serving (1/8 of quiche):
Calories: ~510
Protein: ~22g
Carbohydrates: ~19g
Fat: ~39g
Saturated Fat: ~18g
Cholesterol: ~285mg
Sodium: ~850mg
Fiber: ~1g
Sugar: ~3g
Nutrition information is an estimate and can vary based on the sausage, pie crust, cheese, and other brands used.
Closing Remarks
This Sausage Breakfast Quiche is the kind of recipe that makes breakfast feel special without requiring hours in the kitchen. The combination of savory sausage, creamy eggs, buttery crust, melted cheese, peppers, onions, and garlic creates a comforting breakfast that's packed with flavor.
It's delicious served warm alongside fresh fruit, breakfast potatoes, or a simple green salad. Even better, leftovers can be refrigerated and reheated for an easy breakfast throughout the week. Enjoy!
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