A great easy cook ahead dish. I like to make these for my boys to eat for breakfast on the go. Good reheated in the microwave. They freeze wonderfully. I often make these with bratwurst sausage and a teaspoon of leftover Knorr® vegetable-spinach dip. Add mushrooms or olives if you like. You can get creative with ingredients.

Susie
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray.

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  • Heat a large skillet over medium-high heat and crumble in sausage. Cook and stir until sausage is crumbly and evenly browned, about 10 minutes . Drain and discard any excess grease.

  • Sprinkle sausage, Cheddar cheese, Swiss cheese, and green onion evenly into the prepared muffin cups.

  • Beat eggs, potato flakes, and cream together in a bowl; season with salt and pepper. Pour egg mixture evenly over the sausage-cheese mixture in the muffin cups.

  • Bake in the preheated oven until quiches are set in the middle and lightly browned, about 22 minutes. Cool for 5 minutes before serving.

Nutrition Facts

261.2 calories; protein 14.6g 29% DV; carbohydrates 3.9g 1% DV; fat 20.8g 32% DV; cholesterol 177.4mg 59% DV; sodium 467.2mg 19% DV. Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/04/2013
Made as is, except esed regular muffin size rather than mini - yielded one dozen. Cooked at 325 degrees for 25 minutes. Kids love the flavor and the portability! Read More
(62)

Most helpful critical review

Rating: 2 stars
03/15/2013
I did not like the addition of the instant potato flakes. It made the quiche too dense. I would have liked it better if it was less dense. I did make it in a pie pan instead of individual muffins but I won't be making it again. There are better quiche recipes. Read More
(24)
45 Ratings
  • 5 star values: 33
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/04/2013
Made as is, except esed regular muffin size rather than mini - yielded one dozen. Cooked at 325 degrees for 25 minutes. Kids love the flavor and the portability! Read More
(62)
Rating: 5 stars
12/05/2012
I used ground turkey that I spiced up to fake breakfast sausage. I did cut the cheeses back by half and I used evaporated milk instead of heavy cream only because I don't keep heavy cream on hand. I did add a few spices (onion powder, garlic powder, Frank's hot sauce, chives). We all loved these. It's like a handheld omelette! I'm glad I cut the cheeses back, if I hadn't I think it might have been too greasy. Read More
(51)
Rating: 2 stars
03/15/2013
I did not like the addition of the instant potato flakes. It made the quiche too dense. I would have liked it better if it was less dense. I did make it in a pie pan instead of individual muffins but I won't be making it again. There are better quiche recipes. Read More
(24)
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Rating: 5 stars
01/20/2014
I too used regular size muffin pan & decreased the amount of cheese to approximately 1/2 cup & sausage to 1/2 lb. Delicious! Read More
(10)
Rating: 5 stars
04/22/2017
These came out perfect. My mini muffin pan was only for 24 and the egg mix was just enough. I didn't have instant potato flakes, so omitted them. Not missed. They rose like souffles in oven. I'm going to play with this for future renditions with additional herbs, etc, but it is definitely a winner. Easy party app without a lot of fuss. Read More
(9)
Rating: 5 stars
02/25/2018
I make these all the time - so handy to have the in the freezer for a quick grab (micro) and go breakfast or lunch. I've used many combinations of fillings including, sausage, bacon, hot sausage, peppers (sweet, hot, jalepeno) mushrooms, broccoli, asparagus tips, onions (really whatever I have on hand). I mix up the cheese depending on the filling and what I have in the fridge (cheddar, swiss, gruyere, parmesan, feta, pepper jack, you name it) I also add hot sauce, spices, herbs (whatever makes sense with the other ingredients). My Tip: If using vegetables that are frozen or watery by nature cook them first to get all the water out so they don't seep into the eggs. The veggies won't cook during the baking process! I use my LARGE Wilton cupcake pans and for 8 eggs I get 6 "muffin size" eggs cups. (about half cup of egg to each) One makes a nice meal. I usually make them up on a Sunday, cool, freeze and have them handy all week! To make this REALLY easy - use the eggs that come in a carton (egg whites) - cuts some calories and gives the same result as whole fresh eggs. Read More
(8)
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Rating: 4 stars
10/25/2014
This recipe is very flexible and easy to prepare. I cut it in half and used four, 7oz ramiquins which were sprayed prior to filling, and it was excellent. I did omit the potato flakes as we are on a low carb diet. This is a keeper for future preparations. Read More
(6)
Rating: 5 stars
06/23/2016
Tasty and easy! I used full size muffin cups and agree with 325 for 25 minutes. I also cut the cheese and sausage in half like other members suggested. I added sautéed mushrooms too. Read More
(3)
Rating: 4 stars
07/05/2015
I love the ease of this recipe. Instead of potato flakes I used Quinoa flakes and it turned out moist and not to dense. I used regular size muffin pans. Read More
(3)