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:
- bulk sausage: 1 pound
- cheddar cheese: 1 cup (shredded)
- Swiss Cheese: 1 cup (shredded)
- green onion: 0.5 cup (chopped, optional)
- eggs: 8 piece
- instant potato flakes: 0.66667 cup
- heavy whipping cream: 0.5 cup
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray.
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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.
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Sprinkle sausage, Cheddar cheese, Swiss cheese, and green onion evenly into the prepared muffin cups.
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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.
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Bake in the preheated oven until quiches are set in the middle and lightly browned, about 22 minutes. Cool for 5 minutes before serving.
