Sausage and Ranch Quiche

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Saw the latest post from “Plain Chicken” website in FB for Sausage and Ranch Quiche and I knew we had to try it. This site always has the best, simple, real recipes so I visit if often for ideas. Anything I have tried always turns out great. We loved it and since I had a second pie crust I went ahead and made a 2nd one and froze it. Looking forward to seeing how that turns out from frozen state.

I did change it up a little by using Jimmy Dean Turkey Sausage crumbles and low fat heavy cream. Neither change made any difference in my opinion and saved us a few calories ? If you use the Turkey crumbles frozen like I did you will need to add about 5-10 minutes to cooking time.Recipe:

  • 1 (9-inch) frozen deep dish pie crust

  • 8-oz sausage (Jimmy Dean or Tennessee Pride)

  • 1/2 cup prepared Ranch dressing

  • 1/2 cup shredded cheese

  • 3 eggs

  • 1 cup heavy cream or milk

  • dash black pepper

  1. Preheat oven to 350ºF.

  2. In a skillet, cook sausage until no longer pink. Drain fat. Combine cooked sausage and Ranch dressing. Drop crumbles of sausage mixture in bottom of pie crust. Top with shredded cheddar cheese.

  3. Whisk together eggs, pepper and cream. Pour egg mixture over sausage and cheese mixture in pie crust.

  4. Bake 1 hour. Allow quiche to rest for 5-10 minutes before serving.

Banana Muffin (with Yogurt)

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Recipe from SparkPeople.com

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup mashed ripe banana

1/4 cup white sugar

1/4 cup nonfat plain yogurt

1 egg

1/2 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.

Mix together flour, baking powder, baking soda and salt. In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in the yogurt (I've used applesauce when out of plain yogurt as well). Stir banana mixture into flour until just combined. Scoop batter into prepared muffin cups.

Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool before serving.

82 calories each 

Scrambled Egg Breakfast Muffins

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From Six Sisters Website

Make a large batch of these muffins and have a healthy to-go breakfast at any time!
Ingredients
  • 12 eggs
  • ½ teaspoon seasoned salt
  • 2-3 tablespoons onion, diced
  • 1 cup cooked ham, diced (could also use cooked bacon or cooked sausage)
  • pepper to taste
  • ¼ teaspoon garlic powder
  • ¼ cup red bell pepper, diced
  • ¼ cup fresh mushrooms, diced (I sauteed mine first)
  • 1 cup shredded cheddar cheese (I use sharp)
  • ½ cup baby spinach, finely shredded
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray a 12-cup muffin pan with non-stick cooking spray (the better you spray, the less it will stick!) or use thick muffin liners.
  3. In a large mixing bowl, beat eggs. Add in remaining ingredients and mix together.
  4. Scoop ⅓ cup of mixture into each muffin liner. Bake for 20-25 minutes or until the center of the muffin is completely cooked.

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