Ingredients
For the Filling:
- 1 tablespoon olive oil
- 1/2 lb breakfast sausage (or Italian sausage), casings removed
- 1 cup fresh spinach , chopped
- 1/2 cup diced bell peppers (red, yellow, or green)
- 4 large eggs
- 1 cup milk (whole milk or heavy cream for extra richness)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1 cup shredded cheddar cheese (or your favorite melting cheese)
Optional:
- 1 pre-made pie crust or puff pastry sheet (for a crust base)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) . Grease a 12-cup muffin tin or line it with silicone liners.
Step 2: Cook the Sausage and Veggies
- Heat the olive oil in a skillet over medium heat.
- Add the sausage and cook until browned and crumbled, about 5–7 minutes. Drain excess grease if needed.
- Stir in the spinach and bell peppers . Cook for 2–3 minutes, or until the spinach is wilted and the peppers are softened. Remove from heat and set aside.
Step 3: Prepare the Egg Mixture
- In a mixing bowl, whisk together the eggs , milk , salt , pepper , and garlic powder (if using) until smooth and well combined.
Step 4: Assemble the Mini Quiches
- If using a pie crust or puff pastry, cut it into circles slightly larger than the muffin tin cups. Press each circle into the greased muffin cups to form a crust. (Skip this step if making crustless quiches.)
- Divide the cooked sausage mixture evenly among the muffin cups.
- Sprinkle shredded cheddar cheese over the sausage mixture.
- Pour the egg mixture evenly over each cup, filling them about 3/4 full.
