Mini Quiches (Crustless) Popular Recipes

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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

• 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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