Breakfast Mini-Quiche with Sausage & Mushrooms
A muffin-sized flourless quiche with sausage, Swiss cheese and mushrooms.
Originally from the healthfuleating website, My Number One Fan found these in our low-carb eating days. In spite of the flourless, low-carb qualities of this dish, it’s still a very cute, delicious item to serve as part of a grab-and-go breakfast, or as a breakfast hors d’oeuvre for a standing brunch affair. In spite of the “mini” moniker of this recipe, you will need a regular-sized 12-count muffin tin for this recipe.
Breakfast Mini-Quiche with Sausage & Mushrooms
Yield: 12
A muffin-sized flourless quiche with sausage, Swiss cheese and mushrooms.
Ingredients
- 9-oz package cooked sausage crumbles (like, Jimmy Dean's)
- 2 tbsp olive oil
- 4-oz can mushrooms, thoroughly drained and rough chopped (like, Green Giant)
- 2 green onion, chopped
- 1/2 small yellow onion, diced
- 1-1/4 cups Swiss cheese, shredded
- 5 large eggs
- 3 egg whites
- 1 cup milk
- 1 tsp freshly ground black pepper
- butter-flavored non-stick cooking spray (like, Pam)
Instructions
- Pre-heat oven to 325°F and position a rack in the oven's center. Coat a 12-count large muffin tin with non-stick cooking spray.
- Heat a skillet over medium high heat with the olive oil and sauté the yellow onions until they are translucent, 3-5 minutes.
- Add the mushrooms and sausage crumbles and heat through. Remove to a mixing bowl.
- Add the cheese, green onions and black pepper to the vegetables and combine these ingredients well.
- Thoroughly whisk together the eggs, egg whites and milk in a mixing bowl with a spout.
- Pour the egg mixture into each muffin cup, about 2/3 of the way from the top.
- Using a tablespoon, add the vegetable and cheese mixture to each muffin cup, so all ingredients are even with the top of each muffin cup.
- Put the muffin tin into the oven for 35 minutes or until the tops have puffed up a little and are starting to brown.
- Insert a toothpick into the center of one of the quiche. If it comes out clean, the dish is ready.
- Remove the muffin tin from the oven and allow to cool about 5 minutes. Then, using a thin knife to go around the edges of each quiche; they should lift out neatly and completely with a spoon.
Notes
- If you're cooking in altitudes above 5,000 feet, pre-heat the oven to 335°F and increase cooking time 5 minutes.
Ⓒ Copyright 2025 Kitchen Tapestry - All Rights Reserved
