Prep 20 mins
Cook 22 mins
great for brunch or breakfast
- 1 (12 ounce) packageregular flavor Jimmy Dean sausage, cooked, crumbled and drained
- 8 eggs, lightly beaten
- 1⁄4 cup milk or 1⁄4 cup water
- 1⁄2-1 cup shredded cheddar cheese, mozzarella or 1⁄2-1 cup provolone cheese
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 tablespoon olive oil or 1 tablespoon butter
- 1⁄2 cup thinly sliced onion
- 1⁄2 cup diced sweet red pepper (optional)
- 1 cup thinly sliced mushroom (optional)
- 1 cup frozen southern style hash brown potatoes, pre-baked red potatoes (optional) or 1 cup diced pre-baked red potatoes (optional)
- 1⁄4 cup parmesan cheese (optional)
- Preheat oven to 350°F.
- In a large mixing bowl, combine eggs, milk or water, cheese, salt and pepper; set aside.
- Heat olive oil or butter in a large skillet; sauté onions and any optional vegetables desired until vegetables are tender.
- Add vegetables and sausage to egg mixture; stir well. Place 12 foil baking cups into cupcake pan.
- Distribute sausage and egg mixture evenly into baking cups.
- Bake for 22 minutes or until eggs are set.
- Remove from oven.
- Sprinkle with Parmesan if desired.
this isn't my favorite quiche recipe. the addition of hashbrowns didn't quite do it for me, and i really prefer my quiches to have some kind of crust. it tastes more like an egg cassarole than a quiche. i added the red bell peppers, and followed the recipe as written. it didn't seem like there was enough cheese flavor to balance the sausage, onions, and bell peppers.
I have made mini-quiches several times for breakfast now. These are hardier with the potatoes than version I typically use. I didn't have frozen potatoes so I shredded a small yukon gold potatoe that I cooked with the onion in a small amount of oil. I then added mushrooms, cheddar cheese and the Jimmy Dean light sausage. While I typically can eat two muffins easily, I found one of these muffins filled me. For hearty appitites these are a great choice.