Crustless Mini Sausage and Cheese Quiches Recipe

Introduction

Crustless mini quiches are perfect bite-sized breakfast treats that combine savory sausage, cheese, and green onions in a fluffy egg base. These easy-to-make quiches are ideal for brunch, parties, or quick breakfasts on the go.

Ingredients

• Salt and ground black pepper to taste
• ⅔ cup instant potato flakes
• ½ cup chopped green onion
• 1 cup shredded Cheddar cheese
• Cooking spray
• ½ cup heavy whipping cream
• 8 eggs
• 1 cup shredded Swiss cheese
• 1 lb bulk sausage

Instructions

1. Step 1: Preheat your oven to 325 degrees F (165 degrees C) and lightly grease 36 mini muffin cups with cooking spray.
2. Step 2: In a large skillet over medium-high heat, cook and crumble the sausage until evenly browned, approximately 10 minutes.
3. Step 3: Remove from heat and drain any excess grease.
4. Step 4: Evenly distribute the cooked sausage, Cheddar cheese, Swiss cheese, and green onion among the prepared muffin cups.
5. Step 5: In a mixing bowl, whisk together eggs, potato flakes, and heavy whipping cream.
6. Step 6: Season the egg mixture with salt and ground black pepper to taste.
7. Step 7: Pour the egg mixture evenly over the sausage and cheese in the muffin cups.
8. Step 8: Bake in the preheated oven until the quiches are set in the center and lightly golden, about 22 minutes.
9. Step 9: Allow them to cool for 5 minutes before serving.

Tips & Variations

• Use turkey sausage or a vegetarian alternative for a lighter or meat-free version.
• Add diced bell peppers or mushrooms for extra vegetables and flavor.
• Cheese can be swapped for your favorite variety, like mozzarella or pepper jack.
• To prevent sticking, make sure to grease the mini muffin cups well or use silicone liners.

Storage

Store leftover quiches in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a microwave for about 30 seconds or in a 350-degree F oven for 10 minutes until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these mini quiches?

Yes, these quiches freeze well. After cooling, place them in a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as it uses instant potato flakes instead of flour or crust. Just ensure your sausage and other ingredients do not contain hidden gluten.

Crustless Mini Sausage and Cheese Quiches Recipe

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★★★★★

4.4 from 133 reviews

• Author: Lila
• Total Time: 55 minutes
• Yield: 36 mini quiches (serves 12) 1x
• Diet: Low Calorie

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Description

These Crustless Mini Quiches are perfect bite-sized breakfast treats packed with savory sausage, sharp cheddar, Swiss cheese, and fresh green onions. Ready in under an hour, they make a great protein-rich, low-carb option perfect for meal prep, brunch, or snacks.

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Ingredients

Scale 1x2x3x

Quiche Base

• 8 Eggs
• ½ cup Heavy whipping cream
• ⅔ cup Instant potato flakes
• Salt and ground black pepper to taste

Fillings

• 1 lb Bulk sausage
• 1 cup Shredded Swiss cheese
• 1 cup Shredded Cheddar cheese
• ½ cup Chopped green onion
• Cooking spray (for greasing muffin cups)

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Instructions

1. Preheat and Prepare Muffin Cups: Preheat your oven to 325°F (165°C). Lightly grease 36 mini muffin cups with cooking spray to prevent sticking.
2. Cook Sausage: In a large skillet over medium-high heat, cook and crumble the bulk sausage until evenly browned, which takes about 10 minutes. Remove from heat and drain excess grease to avoid greasy quiches.
3. Distribute Fillings: Evenly distribute the cooked sausage, shredded cheddar cheese, shredded Swiss cheese, and chopped green onion among the prepared mini muffin cups.
4. Prepare Egg Mixture: In a mixing bowl, whisk together eggs, instant potato flakes, and heavy whipping cream until smooth. Season the mixture with salt and ground black pepper to your taste.
5. Fill Muffin Cups: Pour the egg mixture evenly over the sausage and cheese in each muffin cup, filling them nearly to the top.
6. Bake the Quiches: Place the muffin tin in the preheated oven and bake for about 22 minutes or until the quiches are set in the center and have a lightly golden top.
7. Cool and Serve: Remove the muffin tin from the oven and allow the mini quiches to cool for 5 minutes before removing them from the cups and serving.

Notes

• Instant potato flakes add a delicate texture and help bind the filling without a crust.
• These mini quiches can be made ahead and reheated for a quick breakfast or snack.
• Use turkey sausage for a leaner option or substitute cheeses to alter flavor.
• Make sure to drain cooked sausage well to avoid excess grease in your quiches.
• They freeze well; store in an airtight container and thaw before reheating.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: mini quiche, crustless quiche, breakfast bites, sausage quiche, cheesy quiche, easy breakfast, savory muffins