Breakfast Quiche Muffins
My son has been on a quiche kick lately, particularly for breakfast. They’re tasty and quick to reheat for a warm breakfast on busy weekday mornings. I love how versatile they are too – you can make a pretty decadent, not-so-healthy quiche loaded with bacon and cheese, or you can easily swap out ingredients for a healthier version. My son is happy with broccoli as his veggie of choice for this dish, but I find that onions, tomatoes, spinach, kale, or mushrooms are all good options too. You can also swap out cheese varieties, making this really customized to meet the tastes of everyone you cook for.
(makes 12 muffins)
- six eggs
- 1/2 cup browned turkey sausage chopped into very small pieces
- 1/2 cup shredded Swiss cheese
- 1/2 heavy cream
- 1 can of flaky biscuit dough (you’ll need six biscuits)
Preheat the oven to 350 degrees. Spray a muffin pan with non-stick spray and open your can of biscuits. Cut each biscuit in half, roll each section flat with a rolling pin, and press the rolled dough into the bottom of each muffin cup. In a bowl, thoroughly mix the rest of your ingredients. Spoon the mixture into each muffin cup over the biscuit dough base. Bake for 20 minutes. Cool for 10 minutes, remove from the pan, and store in a sealed container in the refrigerator.
These freeze very well – up to three months if well wrapped/sealed in a freezer safe container, so this is a great recipe for bulk or feed the freezer cooking sessions!