Mini Quiches (Crustless)

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.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 261 Calories

Ingredients

• 8 eggs
• ½ cup heavy whipping cream
• 1 cup shredded Cheddar cheese
• 1 cup shredded Swiss cheese
• salt and ground black pepper to taste
• cooking spray
• ½ cup chopped green onion (Optional)
• 1 pound bulk sausage
• ⅔ cup instant potato flakes

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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