Chicken Lou's® Secs on the Border™ Quiche
4-6
20 minutes
60 minutes
Our most popular breakfast sandwich turned quiche for a make ahead breakfast dish!
Ingredients
1 9-inch unbaked deep dish frozen pie crust (I.e. Mrs Smith's)
8 oz mild or spicy breakfast sausage
2 cup shredded hashbrowns
2 cups shredded sharp cheddar cheese divided
1 cup half and half
6 large eggs
2 TBSP of our TKO™ Seasoning Salt
1 Bottle of our Chipotle Ranch
Directions
Preheat the oven to 350°F. Place pie shell on cookie sheet. Set aside.
In a non-stick skillet over medium high heat, cook the sausage until no pink remains.
Add the shredded hashbrowns and cook for an additional 3 minutes. Drain excess fat from pan and mix in TKO™ Seasoning Salt.
Spread 1/2 sausage/potato mixture in pie shell and sprinkle with 1/2 cheese. Spread the remaining sausage/potato mixture over cheese.
In a medium size mixing bowl whisk together the half and half, and eggs.
Pour evenly over sausage. Sprinkle with remaining cheese.
Place into oven and bake for 45-50 minutes or until the center is set when gently shaken. Check at 30 minutes and lay a piece of aluminum foil on top to prevent over browning if needed.
Allow to rest for 30 minutes. Serve warm and drizzle with our Signature Chipotle Ranch.