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

You can easily tweak this simple base to fit your family and what you have in the fridge while still keeping it low carb. Swap the breakfast sausage for Italian sausage or spicy chorizo for a little kick, or use turkey sausage if you want something a bit lighter. If you’re okay stretching beyond four ingredients, you can stir in a handful of chopped fresh spinach, sliced green onions, or diced bell peppers for extra color and veggies. Try different cheeses like pepper jack for heat or Swiss for a more mellow flavor. For mini meal-prep portions, divide the sausage and egg mixture into greased muffin tins and bake 15–20 minutes, checking early so they don’t overcook. To keep the texture fluffy, avoid overbaking; pull the quiche from the oven as soon as the center is just set. Food safety tips: Always cook sausage until there is no pink remaining and it reaches an internal temperature of at least 160°F (71°C). Let hot leftovers cool slightly at room temperature (no more than 1–2 hours), then refrigerate promptly in shallow containers. Reheat leftovers until steaming hot throughout, and discard any quiche that has been left out at room temperature for more than 2 hours (or 1 hour if your kitchen is very warm). If you’re prepping ahead for the week, you can cook the sausage the night before and store it in the fridge, then assemble and bake the quiche in the morning to save time.