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| 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."
Ingredients :
- cooking spray
- 1 pound bulk sausage
- 1 cup shredded Cheddar cheese
- 1 cup shredded Swiss cheese
- 1/2 cup chopped green onion (optional)
- 8 eggs
- 2/3 cup instant potato flakes
- 1/2 cup heavy whipping cream
- salt and ground black pepper to taste
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 55M |
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- Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray.
- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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