Best 7 Mini Sausage Quiches Recipes

MINI SAUSAGE QUICHES

Steps:

• In a large skillet, brown sausage and onion over medium heat until meat is no longer pink, 4-5 minutes, breaking sausage into crumbles; drain. Stir in chives. , On a lightly floured surface, unroll crescent dough into a long rectangle; seal seams and perforations. Cut into 48 pieces. Press onto the bottoms and up the sides of greased miniature muffin cups. , Fill each with about 2 teaspoons of sausage mixture. In a large bowl, combine the eggs and cheeses. Spoon 2 teaspoons over sausage mixture in each cup. Sprinkle with paprika. , Bake at 375° until a knife inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. If desired, sprinkle with additional minced chives. Serve warm.

MINI SAUSAGE AND MUSHROOM QUICHES

Steps:

• Set oven to 325 degrees (oven rack set to second-lowest position).
• Generously spray 12 regular-size muffin tins with cooking spray.
• Heat oil in a large skillet over medium heat.
• Add in the sausage meat and cayenne pepper (if using) and cook breaking up meat with a spoon into very small pieces; cook for about 10 minutes or until the meat is browned, transfer to a large bowl.
• Add in butter to the skillet; add in sliced mushrooms and cook for about 7-10 minutes or until browned; remove the mushrooms to the bowl; cool then chop into small pieces and add to the bowl with the cooked sausage meat.
• Add in the Swiss cheese and Parmesan cheese, finely chopped green onion, black pepper and seasoned salt to the sausage/cheese mixture; mix to combine.
• In a bowl whisk eggs, egg whites and half and half cream together until blended.
• Divide the egg mixture between each muffin tin.
• Sprinkle about 2 tablespoons sausage mixture on top of the egg mixture.
• Bake for about 25 minutes or until the tops are just beginning to brown.
• Let cool for 5 minutes in the tins.
• Place a rack on top of the pan, then flip it over and turn the quiches out onto the rack.
• Turn upright and let cool.

MINI MUSHROOM-SAUSAGE QUICHES

Steps:

• 1. Preheat to 325 degrees. Coat a standard size nonstick muffin tin generously with cooking spray.
• 2. Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool.
• 3. Add oil to the pan. Add mushrooms and scallions to the pan and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer to the bowl with the sausage; mix well. Let cool for 5 minutes.
• 4. Whisk eggs, pepper and milk in a bowl; add cheese; mix well. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
• 5. Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.

SAUSAGE AND SWISS MINI QUICHES

Steps:

• Preheat oven to 400°. Roll puff pastry to 1/8-in. thickness. Cut out twenty-four 2-1/2-in. circles from each sheet. Press onto the bottoms and up the sides of greased miniature muffin cups., In a large skillet, cook the sausage, onions, red pepper and garlic over medium heat until meat is no longer pink; drain. Spoon into pastry cups., In a small bowl, combine the eggs, Mascarpone cheese, salt, pepper flakes, Worcestershire sauce, sage, thyme and mustard. Spoon over tops and sprinkle with Swiss cheese., Bake until a knife inserted in the center comes out clean, 10-12 minutes. Serve warm.

MINI MUSHROOM & SAUSAGE QUICHES

Steps:

• 1. Position rack in center of oven; preheat to 325. Coat a nonstick muffin tin generously with cooking spray. 2. Heat a large nonstick skillet over medium-high heat. Add oil to the pan along with mushroom. Cook 5-7 minutes. Transfer to a bowl and stir in scallions, cheese and pepper. 3. Whisk eggs, egg white and milk in a bowl. divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablesppon of the suasage mixture into each cup. 4. Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.

MINI MUSHROOM-AND-SAUSAGE QUICHES

Steps:

• Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray (see Tip). Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper. Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup. Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely. A good-quality nonstick muffin tin works best for this recipe. If you don't have one, line a regular muffin tin with foil baking cups

MINI SAUSAGE QUICHES

Steps:

• 1. In a large skillet, brown sausage and onion over medium heat for 4-5 minutes or until meat is no longer pink; drain. Stir in chives.
• 2. On a lightly floured surface, unroll crescent dough into one, long rectangle; seal seams and perforations. Cut into 48 pieces. Press onto the bottom and up the sides of greased miniature muffin cups. Fill each with about 2 teaspoons of sausage mixture.
• 3. In a large bowl, combine eggs and cheeses. Spoon 2 teaspoonfuls over sausage mixture. Sprinkle with paprika.
• 4. Bake at 375 degrees for 20-25 minutes or until knife inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.