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Recently I was looking for an easy recipe to make for a brunch I was going to and found this recipe for mini crustless quiches. The recipe was really easy to make, and they were a big hit. My kids even liked them!
8 oz. breakfast sausage
1 tsp. olive oil
1 c. mushrooms, sliced (optional)
1/4 c. Swiss cheese, grated
1 tsp. pepper
1 c. milk
Preheat oven to 325 degrees. Spray a muffin tin really well with cooking spray so the quiches won’t stick to the pan.
In a frying pan, cook the breakfast sausage until browned. Drain fat and remove from heat. Heat the olive oil in the frying pan and cook mushrooms until soft.
Remove pan from heat and stir cooked sausage, mushrooms, grated cheese, and pepper together. Whisk eggs and milk together in a bowl.
Divide the egg and milk mixture up among the muffin tins, filling them about 3/4 full. Place about a tablespoon of the sausage mixture into the center of each muffin tin.
Bake until quiches begin to brown, about 25 minutes. Let them cool for a few minutes in the pan, and then flip them onto wire racks to cool completely. These can be stored in the refrigerator for a couple of days and reheated or even frozen for a couple of months. Yum!
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