Mini Quiches (Crustless)

Prepped sausage and shredded cheese the night before. Assembled everything in the morning. Perfect for a group and for leftovers.

Delicious! I used chopped baked ham instead of sausage and 2c Cheddar cheese (no Swiss). I plan to freeze the leftovers for quick breakfasts.

Unsure how to rate this since it tasted great and seems to work for everyone else. I used about a cup of diced ham I needed to use, some diced, precooked zucchini w/the water squeezed out, and a mix of cheddar and Jack, and the seasonings we prefer. My mistake, I think, was cutting back the cheese by a half cup. To help get the “muffins” out in one piece, I used squares of parchment paper in the regular sized muffin tin (6)—per another reviewer’s suggestion—and gobs of cooking spray on the tin of 12 mini muffins, which were too small for lining. Neither did the trick. The parchment partially baked into some of the cupcake-sized “quiches” which came out fairly easily, but were misshapen blobs, prone to falling apart. The little ones had to be dug out w/a spoon, still leaving lots in the tin, and looking like unhappy meatballs. Neither was freezeable. Even w/less cheese, I still had both eggs and filling left over, but the tins needed soaking and lots of elbow grease to use them again. So I just made scrambled eggs w/the rest…..which didn’t look that different than the quiches. ?? Moral of the story is either “follow the directions exactly,” or go to McDonalds for breakfast, not sure yet. Maybe some people just aren’t cut out for cooking.

These are so good and so easy to make. I take them to church and have them available at our coffee station. These are gluten free and low carb. I start with the eggs, milk, and instant potatoes and then add whatever I have in the fridge(ham, bacon, mushrooms, onions, asparagus, spinach) and then shredded cheese. I only measure the eggs, milk, and instant potatoes any more. The only hint I have is that I line the muffin wells with 4” square pieces of parchment paper. The muffins stuck to regular muffin papers and spraying the muffin tin wells with Pam didn’t help much either. Now I tear squares of parchment and line the muffin tin wells. This works great.

added 2 more eggs for 12 muffin tins

I love this recipe. I did substitute garlic instant potatoes. They freeze and reheat very well to make great quick breakfast.

Susie , ” You Done Gone and Did Good Girl ” I made these yesterday and served the first two this morning . Just finished them with some of our great Louisiana Coffee and Chicory . Dyn-O-Mite as J J used to say ! ( If you are old enough to remember ” Good Times ” , lol )

Made no changes, but next time I will probably use finely grated cheddar. It was a little hard to contain all the ingredients in each mini muffin cup. Delicious though and pretty on a serving platter.

I made it for dinner tonight. Kids and hubby loved it. I altered it a little. Instead of Swiss cheese I used Colby Monterey Jack. In one pan I added baby bella mushrooms and in the other I added orange bell peppers. I also added chives to it.

By far one of the easiest and delicious quiche recipes. Easy to customize and complete!

Great recipe! I just made two batches to take to work tomorrow, and both hubby and I sampled them. He commented we should make some to keep here at home, too. Evaporated milk works great in a pinch in place of heavy cream. I did decrease the amount of cheese and used a half pound of sausage for each batch. Didn’t use any extra salt and pepper, and baked at 325 for 25 minutes, since I used the medium size muffin cups. Got exactly two dozen quiches, total. Thank you for the recipe and thanks to the other reviewers for the helpful comments!

I do meal prep on the weekends for quick easy meals on the go. These mini quiches are a snap to make, and so versatile! The only changes I made is I replaced the dehydrated mashed potato flakes with Green Giant califlower rice medley, that I defrosted in the microwave,and hot breakfast sausage. The writer of these mini quiches states that these can be made anyway you’d like,and it is true since I used a regular muffin pan with each one lined with foil muffin cups. Next time I make these I will drain the sausage grease as I forgot to do as the recipe states and I will add less cheese next time,as I agree with one of the reviews that the amount of cheese in these can make them a little on the greasy side,yet they tasted really good good and I plan on varying ingredients to my liking.

These turned out really well. Made them for Christmas brunch and there were no left-overs. Used bacon instead of sausage. Also used regular size muffin tin – and baked for 30 mins. Next time I will cut back on baking time by a couple of minutes. Very easy recipe.

just making these now, what a pain they were. too much filling and not enough egg. And once you put the potatoe into the egg it turns into a gloppy mess that’s hard to pour into the muffin tins. Hopefully they taste better. But I wont be making these again just for the fact that they are very messy to work with.

Great recipe, and a perfect take along to a brunch

I made this in a regular sized muffin pan. Very flavorful. Make sure to spray well with cooking spray. I went light on the first batch and had a horrible time getting them out of the pan. Can’t wait to try this again with diced ham, will probably add diced sweet peppers as well

Good base recipe for the ingredients I had in the fridge. I like the individual portion size of making them this way, and didn’t want a crust, to omit a few calories. I am going to vacuum seal the leftovers for a quick, on-the-go breakfast for my husband.

I make these all the time – so handy to have the in the freezer for a quick grab (micro) and go breakfast or lunch. I’ve used many combinations of fillings including, sausage, bacon, hot sausage, peppers (sweet, hot, jalepeno) mushrooms, broccoli, asparagus tips, onions (really whatever I have on hand). I mix up the cheese depending on the filling and what I have in the fridge (cheddar, swiss, gruyere, parmesan, feta, pepper jack, you name it) I also add hot sauce, spices, herbs (whatever makes sense with the other ingredients). My Tip: If using vegetables that are frozen or watery by nature cook them first to get all the water out so they don’t seep into the eggs. The veggies won’t cook during the baking process! I use my LARGE Wilton cupcake pans and for 8 eggs I get 6 “muffin size” eggs cups. (about half cup of egg to each) One makes a nice meal. I usually make them up on a Sunday, cool, freeze and have them handy all week! To make this REALLY easy – use the eggs that come in a carton (egg whites) – cuts some calories and gives the same result as whole fresh eggs.

My family loves these! It makes a dozen in a regular- sized muffin pan, and the three of us could eat them all in one sitting. I use 1/3 cup potato flakes and not even half the cheese; about 1/2 cup total. Since I rarely have heavy whipping cream, I have used evaporated milk or half and half; either one works fine. I have used bacon and ham, whatever I have on hand. I have to bake them longer, for about 45 min.

The only change I made was to use a different sausage because that was all I had. It was so easy and tasty. I work full time and I wanted something I could make ahead of time to eat at my desk . This was perfect!!! Like she said you can change it up but the basic recipe was great. I already shared it with my boss and another co-worker. Highly recommend for an easy ready to go breakfast.

I’ve made this before and it was a hit. it is now being requested at brunches and breakfast at events