Breakfast Sausage Mini Quiches
Breakfast sausage is one of our favorite ways to enjoy a savory breakfast. Many of us may be most familiar with breakfast sausage in the form of a sausage link or sausage patty. Yet, sausage that comes ground is readily adaptable to your morning whims. Make your own patties, crumble it into a frittata, or — if you’re like us — make adorable, portable and delicious mini quiches.
Now, quiche is a special thing. Not only because it’s tasty, but because it’s super adaptable. You can go all out with a traditional quiche in an elegant fluted tart pan with a buttery, flaky crust, and you should — especially if you’re hosting a special brunch and want your quiche to really make an impression.
What we love, though, is that quiche doesn’t have to be a big deal. Quiche can be an everyday, on-the-go, family-friendly affair without the fluted quiche pan, and even without the crust. All you need is eggs, veggies, meat, and a muffin pan, and you’ve got yourself a dozen delightful mini quiches. They’re perfect for make-ahead, high-protein breakfasts on-the-go, or kid-sized meals or snacks that are fun to eat.
And go ahead, make them for that special brunch; just pop ‘em on a pretty platter and serve with a fancy side salad.
For this recipe, you’ll choose your favorite Frontière Natural Meats breakfast sausage — bison, elk, or a blend of both — and add in your favorite veggies. The recipe below is as forgiving as it is tasty. We chose a classic combination of onions and bell peppers, but feel free to get creative! Try baby spinach with feta, or asparagus and mushroom. Use a traditional muffin pan — the kind you’d use for cupcakes — to make a dozen mini quiches. Enjoy!
Breakfast Sausage Crustless Mini Quiches — Frontière Natural Meats
Makes 12 mini quiches
1 lb Frontière Natural Meats All Natural Elk Breakfast Sausage
1 lb Frontière Natural Meats All Natural Bison Breakfast Sausage
2 Tbsp avocado oil, separated
6 large eggs
1-1/2 cups fat-free milk (or your choice)
1 Tbsp all-purpose flour
1/2 onion, diced
1/2 red pepper, diced
1/2 green pepper, diced
1 cup shredded Cheddar cheese
Salt and pepper to taste
1 tsp salt
1 tsp pepper
Preheat oven to 375°F.
Heat avocado oil in a skillet over medium-high heat. Add breakfast sausage, breaking up into crumbles with a spatula. Cook thoroughly to a minimum internal temperature of 160°F. Remove from heat and set aside.
Crack eggs into a medium bowl and whisk gently. While whisking, sprinkle in flour, then slowly add milk. Pour mixture into a liquid measuring cup with a spout for easy pouring. Set aside.
Add diced vegetables into a medium bowl and stir to combine.
Oil each muffin tin generously with avocado oil. Scoop a heaping tablespoon of vegetables into the bottom of each muffin tin. Scoop 2 tablespoons of crumbled breakfast sausage over each scoop of vegetables. Follow with a pinch of cheese. Then, slowly pour the milk and egg mixture into each tin until about 3/4 full.
Place the muffin pan in the preheated oven and cook for 20-25 minutes, or until mini quiches are puffed up and golden.
Remove from oven and allow to cool in the pan for at least 5 minutes. Run a butter knife around the edge of each mini quiche and gently scoop onto a cooling rack.
Serve and enjoy right away, or allow to cool completely and refrigerate or freeze in a single layer in a freezer bag or airtight container.
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