My grandmother made this hearty breakfast staple every spring. Just 4 ingredients for a fluffy and savory morning feast that everyone will devour.

This low carb 4-ingredient crustless sausage quiche is my springtime nod to the hearty breakfast my grandmother used to make every year when the weather finally started to warm up. She loved anything that could feed a crowd without a lot of fuss, and this fluffy, savory egg bake was always the first thing to disappear from the table. It bakes up golden around the edges with a soft, tender center, speckled with browned sausage and melted cheddar. With just four basic ingredients and no crust to fuss with, it’s perfect for busy mornings, weekend brunch, or meal prep when you want something comforting, filling, and easy to reheat.

Serve this crustless sausage quiche warm, straight from the white baking dish, with a simple side of sliced tomatoes or a quick green salad tossed in olive oil and lemon to keep things light and fresh. It also pairs really well with a side of berries for a bit of natural sweetness, or some avocado slices for extra healthy fats if you’re keeping things low carb. For a fuller brunch spread, add crispy bacon for the meat lovers and a small bowl of plain Greek yogurt with nuts on the side. Leftovers are great as a grab-and-go breakfast with a travel mug of coffee or reheated for a cozy breakfast-for-dinner night.

Servings: 6

1 pound ground breakfast sausage (pork, no sugar added if low carb)

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch white baking dish or a similar-sized casserole dish with butter or nonstick spray.

In a large skillet over medium heat, cook the ground breakfast sausage, breaking it up with a spatula, until browned and fully cooked through with no pink remaining, about 7–10 minutes. Drain off any excess grease if needed to keep the quiche from getting too oily.

Spread the cooked, crumbled sausage evenly over the bottom of the prepared baking dish, making sure it’s in a single layer so every bite gets some sausage.

In a medium mixing bowl, whisk together the eggs and heavy whipping cream until the mixture is smooth, well combined, and slightly frothy. Season lightly with salt and pepper only if your sausage is not very salty; many breakfast sausages are already highly seasoned.

Stir 1 1/2 cups of the shredded cheddar cheese into the egg and cream mixture, reserving the remaining 1/2 cup for the top.

Pour the egg, cream, and cheese mixture evenly over the sausage layer in the baking dish, gently shaking the dish if needed to help the liquid settle around the sausage.

Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top. This will help create that golden, bubbly, slightly crispy top with browned edges and a soft, tender center.

Bake in the preheated oven for 30–40 minutes, or until the quiche is puffed, the edges are nicely browned, the center is set, and a knife inserted near the center comes out mostly clean with no runny egg. The top should look golden with little brown spots from the cheese and sausage.

Remove the quiche from the oven and let it rest for 5–10 minutes before slicing. This helps it firm up slightly so you get clean squares while keeping the interior fluffy and moist. Slice into 6 pieces and serve warm.

Cool any leftovers completely, then cover and refrigerate for up to 3–4 days. Reheat individual slices in the microwave or in a 300°F (150°C) oven until warmed through.