Mini Crustless Quiche Cups with Sausage and Cheese

Prep Time 10 min.
Cook Time 15 min.
Total Time 25 minutes
Yields 12 Mini Quiche Cups


  • 8 eggs
  • 6 tablespoons nonfat milk
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 4 links (about .8 ounces each) precooked turkey breakfast sausage, each cut into 16 thin slices
  • 2/3 cup shredded, reduced-fat cheddar cheese
  • finely chopped parsley for garnish, if desired


  1. Preheat oven to 375°F.
  2. Thoroughly spray a 12-cup muffin pan with nonstick cooking spray.
  3. In a medium bowl, whisk eggs, milk, onion powder, and salt until thoroughly combined.
  4. Place 5-6 slices of sausage in the bottom of each muffin cup and divide cheese evenly among the 12 cups.
  5. Pour egg mixture on top of sausage and cheese, dividing evenly.
  6. Bake for about 15 minutes, until egg is set and the tops are just lightly browned.
  7. Serve immediately, garnished with parsley, if desired (or see notes for refrigerating or freezing as a make-ahead).


Recipe Notes

Make-ahead tips: These Crustless Quiche Cups refrigerate and freeze (tightly wrapped) surprisingly well, so they're a great make-ahead breakfast option. To reheat from refrigerated, our microwave needed only about 18-20 second on full power to perfectly reheat 1 quiche cup. If reheating from frozen, microwaving on 50% power yields slightly better results. For our microwave, we reheated at 50% power for 80-90 seconds for 1 egg cup.

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