Mini Quiche Recipe
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Breakfast is the most important meal of the day, but it is often the one we dread the most. Foods that are quick to make and eat are often not very healthy, but we eat them out of the need for speed. These fast alternatives leave us unsatisfied, lethargic, and often hungry again quickly!
This recipe for mini quiches is perfect for making ahead of time and reheating for a quick and delicious breakfast.
I make these quiches almost every Sunday evening. After they cool, I put them in the refrigerator and we eat them for breakfast for several days. Reheat them for about one and a half minutes in the microwave (remove the foil muffin cup first) and they are a hearty breakfast to satisfy the biggest appetites!
Mini quiches are convenient and easy to make and eat! I like them much better than full-sized quiches (usually 9" x 9" or 9" x 13") because they are easier to store and easier to serve. Plus, they make a pretty display on a plate!
This recipe for mini quiches uses a standard-sized muffin pan. Instead of making the quiche in one large pan, the ingredients are simply divided among the twelve muffin cups in the pan. There is no additional work or cooking time, and serving them is even easier than a full sized quiche! Just pop the quiches out of the pan, peel the liner off, and they are ready to go. Yum!
- 3 cups Frozen Hash Browns, thawed
- 3 tablespoons Butter or Margarine, melted
- 12 - 16 oz package Breakfast Sausage
- 6 eggs
- 2 cups Mexican or Taco blend cheese, shredded
- Salt and Pepper, to taste
- Preheat oven to 400 degrees F.
- Line muffin pan with muffin liners. I prefer the foil liners, as they hold together better.
- Combine melted butter, hash browns, and salt and pepper in a large bowl. Divide evenly among 12 muffin cups, pushing down into each cup. This will form the crust to hold the rest of the ingredients in each quiche.
- Bake for 11 to 13 minutes or until lightly browned. Remove from oven.
- While the crusts are baking, crumble the sausage into a skillet and cook on medium high heat until fully browned. Remove from heat.
- Distribute the cooked sausage evenly among the quiches on top of the hash brown crust.
- In a large bowl, whisk the eggs until they are fully mixed. Add the cheese to the eggs and mix thoroughly. The mixture will be lumpy.
- Evenly distribute the egg and cheese mixture on top of the sausage in each quiche. Some of the mixture will run down into the into the quiche.
- Bake the quiches for 15 minutes or until golden brown. Serve immediately or refrigerate to serve later.
Recipe StepsClick thumbnail to view full-size
Variety makes quiche recipes even better! For example, in this recipe you could substitute crumbled, cooked bacon for the sausage (or add both!). You could also change the type of cheese and substitute any that you like, including colby jack, cheddar, or even jalapeno cheese.
There are also other things you can add to the recipe. Put any of these items into the quiches when you add the meat:
- Diced Onion
- Chopped Bell Pepper
- Shredded Carrots
You can even make a variety of these mini quiches and serve them on a brunch buffet or at a party. Yummy!