Crustless Mini Sausage & Cheese Quiche Bites Recipe

Introduction

Crustless mini quiches are a delightful, bite-sized treat perfect for breakfast, brunch, or a party snack. Packed with savory sausage, melted cheeses, and a hint of green onion, these quiches are easy to make and sure to impress your guests.

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, about 10 minutes.
3. Step 3: Remove the skillet from heat and drain any excess grease from the cooked sausage.
4. Step 4: Evenly distribute the cooked sausage, Cheddar cheese, Swiss cheese, and chopped green onion among the prepared muffin cups.
5. Step 5: In a mixing bowl, whisk together the eggs, instant 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 each muffin cup.
8. Step 8: Bake in the preheated oven until the quiches are set in the center and lightly golden on top, about 22 minutes.
9. Step 9: Allow the mini quiches to cool for 5 minutes before removing from the muffin tin and serving.

Tips & Variations

• For a vegetarian version, substitute the sausage with cooked mushrooms or sautéed spinach.
• Add diced bell peppers or tomatoes for extra color and flavor.
• Use different cheese combinations like mozzarella or feta for a unique twist.
• Make sure to drain the sausage well to avoid watery quiches.

Storage

Store leftover mini quiches in an airtight container in the refrigerator for up to 3 days. To reheat, microwave them for about 30 seconds or warm in a preheated oven at 350 degrees F (175 degrees C) 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 mini quiches freeze well. Wrap them individually in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

Can I make these ahead of time for a party?

Absolutely! Prepare the mini quiches and refrigerate them overnight. Warm them in the oven before serving for a fresh, tasty appetizer.

Crustless Mini Sausage & Cheese Quiche Bites Recipe

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★★★★★

4.6 from 142 reviews

These Crustless Mini Quiches are a delicious, bite-sized breakfast or brunch option that combines savory sausage, cheese, and green onions in a fluffy egg custard. Perfectly baked in mini muffin cups, they are easy to make, low in carbs thanks to the use of instant potato flakes instead of a traditional crust, and great for serving a crowd or meal prepping.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 36 mini quiches (serves 12, 3 mini quiches per serving) 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat

• 1 lb Bulk sausage

Cheese

• 1 cup Shredded Cheddar cheese
• 1 cup Shredded Swiss cheese

Egg Mixture

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

Other

• Cooking spray

Instructions

1. Preheat and Prepare Muffin Cups: Preheat your oven to 325 degrees F (165 degrees C) and 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 sausage until it is evenly browned and fully cooked, about 10 minutes.
3. Drain Grease: Remove the cooked sausage from heat and drain any excess grease to avoid sogginess in the quiches.
4. Distribute Ingredients in Muffin Cups: Evenly distribute the cooked sausage, shredded Cheddar cheese, shredded Swiss cheese, and chopped green onion among the prepared mini muffin cups.
5. Mix Egg Custard: In a mixing bowl, whisk together the eggs, instant potato flakes, and heavy whipping cream until fully combined.
6. Season Egg Mixture: Add salt and ground black pepper to taste and whisk again to incorporate the seasoning evenly.
7. Pour Egg Mixture: Carefully pour the egg mixture evenly over the sausage and cheese fillings in each muffin cup, filling almost to the top.
8. Bake: Bake in the preheated oven for about 22 minutes, or until the quiches are set in the center and lightly golden on top.
9. Cool and Serve: Allow the mini quiches to cool for 5 minutes in the pan before removing and serving warm.

Notes

• Make sure to drain excess grease from the cooked sausage to keep the quiches from being too greasy.
• You can customize the quiches by adding vegetables like bell peppers or spinach if desired.
• Use a non-stick spray or brush the muffin cups with oil to ensure easy removal.
• These mini quiches can be stored in the refrigerator for up to 3 days and reheated in the microwave.
• If you prefer a crust, you can line the muffin cups with a small amount of pie crust before filling.

Keywords: crustless mini quiche, breakfast recipe, sausage mini quiche, low-carb quiche, easy brunch recipe, mini muffin quiche