Crustless Mini Sausage & Cheese Quiche Bites Recipe
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.
- 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
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
- 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.
- 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.
- Drain Grease: Remove the cooked sausage from heat and drain any excess grease to avoid sogginess in the quiches.
- 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.
- Mix Egg Custard: In a mixing bowl, whisk together the eggs, instant potato flakes, and heavy whipping cream until fully combined.
- Season Egg Mixture: Add salt and ground black pepper to taste and whisk again to incorporate the seasoning evenly.
- Pour Egg Mixture: Carefully pour the egg mixture evenly over the sausage and cheese fillings in each muffin cup, filling almost to the top.
- Bake: Bake in the preheated oven for about 22 minutes, or until the quiches are set in the center and lightly golden on top.
- 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
