Mini Mushroom and Sausage Quiches

 

These mini quiches are great for so many different things.  They can be refrigerated for up to three days or they can be frozen for up to one month. They're great for a grab and go breakfast for when you or the kids are in a rush to get out the door in the morning; a laid back brunch that you want to make a few things ahead so you're not so rushed that day.  Or, bake them to take up to the cottage for a simple summer breakfast.  Pair them with some fresh fruit and yogurt and you have a quick healthy breakfast you can feel good about. The recipe can be adjusted to accommodate different diets.  You can substitute the sausage with ham, bacon or a vegetarian soy or tofu option.  The vegetables and cheese can also be altered to your personal taste.  These are one of my best selling items for my breakfast meeting trays.

 

Ingredients

1 375g pkg. of frozen breakfast sausage (I used mini sizzlers)
2 teaspoons olive oil
1 lb. mushrooms, sliced
1/2 cup sliced red onion
1 diced red or green pepper
1/2 cup grated Swiss cheese
1 teaspoon freshly ground black pepper
12 eggs
2 cups milk (I used 2%)

Method

Preheat oven to 325 degrees F.  Coat 2 - 12-cup non-stick muffin tins generously with cooking spray. A good-quality nonstick muffin tin works best for this recipe.  If you don't have one, line a regular muffin tin with foil baking cups. 

Cook the sausage according to the package directions.  Remove when cooked and allow to cool. Then dice into small bite-sized pieces.  Set aside. 

In large non-stick skillet over medium-high heat, add oil, mushrooms, onion and red or green pepper.  Cook, stirring often until golden brown, 5 to 7 minutes. 

Whisk eggs and milk in a large mixing bowl.  Add the sausage, mushroom mixture, grated cheese and ground pepper and stir to combine.  Divide the egg mixture evenly among the prepared muffin tins.  They will be filled almost to the very top. 

Bake until the tops are just beginning to brown, about 30 minutes.  Let cool on a wire rack for 5 minutes.  Place a rack on top of the pan, flip it over and turn the quiches out onto the rack.  Turn upright and let cool completely. 

Makes 24 mini quiches

Make ahead tip: individually wrap in plastic and refrigerate for up to 3 days.  To reheat, remove plastic, wrap in paper towel and microwave on HIGH for 30 to 60 seconds.