May be baked ahead and frozen. Reheat in a 350-degree F. oven for 15 to 20 minutes., line a regular muffin tin with foil baking cups.Bake 18-22 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes before serving., little bite. They are also great for those cold mornings when you want to send your kids off to school with something warm in their belly.This recipe is absolutely fabulous! I've made it several times and everyone always raves about it. Now, I couldn't have been more pleased with how these quiche turned out. They looked so puffy and golden brown when I took them out of the oven. My family quickly devoured them. I'm sure your family will too.Ingredients
This recipe is absolutely fabulous! I've made it several times and everyone always raves about it. Now, you could pair these with a cheese stick and some crudite for a complete meal.Good low-carb breakfast on the go or prepare ahead of time for brunch with friends and family. Easy to make ahead of time. Low-carb and Keto diet friendly., Use parchment paper for cupcake liners. Cut a 5-inch piece of parchment paper and press into muffin cups (spraying muffin cups with cooking spray helps parchment stick).1 teaspoon freshly ground pepper, Each recipe makes 16 mini quiches. I can make a batch of these and easily have breakfast covered for at least two mornings. These mini egg and sausage quiche are easy enough to make in the morning or you can prepare them in advance and heat them up in the microwave in the morning for the days when you are short on time. They can also be made in bulk and placed in your freezer for ready to go breakfasts whenever you need them.
Storage smarts: For long-term freezer storage, use less heavy cream but the quiches will be eggier.Preheat oven to 350 degrees. Brown breakfast sausage links in small pan over medium heat. Once cooked, I filled each muffin cup 3/4 full of the egg mixture and 2 tablespoons of the sausage mixture! The muffin cups were filled to the very top and then topped with a little more shredded swiss (parmesan will also work) They will spill a bit over when baking but nothing you can't trim with a butter knife (and eat)!Bake 18-22 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes before serving., add a dash of salt while cooking them to help with absorbing the water.