Mini Crustless Quiche Cups with Sausage and Cheese
~ These gluten-free Mini Crustless Quiche Cups take just minutes to prep, and bake up in no time! A delicious, easy weekend brunch! Even better … they refrigerate and freeze beautifully, so they’re a perfect make-ahead breakfast recipe for busy mornings, too! (Hint: make a double batch!) ~
This Recipe Is: • Ready in 30 Minutes or Less • Freezable • Make Ahead • Gluten Free •
Seems like everybody loves throwbacks these days … TBT on Facebook, a (frightening!) array of “new” fashions that remind me a bit too much of the 80s, and a whole ‘nother generation that just discovered how hilarious Friends was!
What’s old is new again … and everybody loves it more than ever! Ahhhhhh … the beauty of a good throwback!
I’m kind of having my own personal throwback moment with these cute little Crustless Quiche Cups, for a couple of reasons.
First, because these photos are all ones that Gretchen took, back in December when she was still my partner-in-crime here at THK. We had such fun together that day, and I love the photos she captured. Makes me so happy, going through them again as I get this post ready to share with you.
I know, I know … just a few months probably isn’t technically enough for a full-on throwback moment, but it already feels like forever ago that Gretchen and I did this shoot together! (Miss you, G!)
But these also are really and truly a more deeply rooted throwback, because I actually came up with this recipe for Mini Crustless Quiches several years ago.
We love them, every time I make them, but for some reason it’s taken me until now to actually share them with you! (I’m just hoping that you’re already so in love with them, that you’ve completely forgotten all about being angry with me for holding out on you!)
I dredged back through my recipe database, and apparently these were originally inspired by a recipe I saw in Rachael Ray Every Day for “Use Your Noodle Mini Frittatas” (which involve mozzarella, tomatoes and leftover spaghetti). Somehow her recipe for little, personal pasta frittatas turned into these mini breakfast quiches … not sure what crazy path my mind travelled on to make that leap, but I’m glad it did, because these are fabulous!
With just a few ingredients, you can whip them up in minutes, then sit back and relax while they (briefly!) bake. Serve them with some pretty fresh fruit, and you’ve got a wonderful weekend brunch in no time at all!
Even better, they refrigerate and freeze exceptionally well – it’s a great idea to make extras on the weekend, so you’re armed and ready for busy weekday mornings!
And for such a simple recipe, they’re surprisingly satisfying!
Just a bit of reduced-fat cheese and turkey sausage add great flavor without being too heavy.
Mmmmmmm … I’m already dreaming of so many other delicious little spins on this recipe … so many flavor combinations that would be really delicious and still so easy!
Stay tuned … (Although with all the other recipes already lined up for me to share with you, I can’t really promise that the next egg cup recipe will make it your way before it’s old enough to be labeled a “throwback,” too!)
Good problem to have, I guess! We’ll just embrace the throwback … 😉
More Deliciously Healthy Breakfast Recipes …
- Stuffed French Toast Breakfast Casserole with Strawberries and Cream Topping
- Farmers’ Market Overnight Breakfast Egg Casserole
- Huevos Rancheros Mexican Breakfast Pizza
Mini Crustless Quiche Cups with Sausage and Cheese
These gluten-free Mini Crustless Quiche Cups bake in just 15 minutes! They also refrigerate and freeze well – a great make-ahead breakfast recipe, too!
• Ready in 30 Minutes or Less • Freezable • Make Ahead • Gluten Free •
Ingredients
- 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
Instructions
- Preheat oven to 375°F.
- Thoroughly spray a 12-cup muffin pan with nonstick cooking spray.
- In a medium bowl, whisk eggs, milk, onion powder, and salt until thoroughly combined.
- Place 5-6 slices of sausage in the bottom of each muffin cup and divide cheese evenly among the 12 cups.
- Pour egg mixture on top of sausage and cheese, dividing evenly.
- Bake for about 15 minutes, until egg is set and the tops are just lightly browned.
- Serve immediately, garnished with parsley, if desired (or see notes for refrigerating or freezing as a make-ahead for meal prep).
Notes
Make-ahead tips: These Crustless Quiche Cups refrigerate and freeze (tightly wrapped) surprisingly well, so they're a great make-ahead breakfast option and terrific for meal prepping. To reheat from refrigerated, our microwave needed only about 18-20 seconds 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.
Nutrition Information:
Yield: 12 servings Serving Size: 1 quiche cupAmount Per Serving: Calories: 77Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 133mgSodium: 205mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 8g
Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.
Hi there!! I was wondering if you have nutritional information? Thanks!
Hi Eliza! This is a great question … with a bit of a lengthy answer. The short answer is not yet. And here’s why:
At least thus far, we’ve opted not to include nutrition info, although we’ve actually debated about this issue since the beginning of our blog (and we address it in our FAQ at http://twohealthykitchens.com/about/).
Especially with Gretchen’s (my original business partner’s) master’s degree in nutrition, she could easily have calculated all this manually – plus there are loads of online calculators to use. However, for a variety of reasons, we have decided over and over again not to do that. One big reason is that we generally don’t specify exact brands (although on some occasions we need to), so the final nutritional profile of a recipe can vary widely, depending on the purchasing decisions our readers make. In the end, it could almost be a bit misleading to quote nutritional info, if readers make significantly different purchasing choices than we did in testing. Although that problem wouldn’t be a big issue with this specific recipe (with the possible exception of which sausage you choose), it could be for a lot of other recipes on our site. For example, the final nutritional profile of our most popular recipe ever – our very simple 3-Ingredient Crock-Pot Chicken Tacos – could vary tremendously (particularly, in this case, the sodium) depending on which taco seasoning and which salsa someone purchases.
Also … having said all of this … I want you to know that we get questions like this from other readers from time to time, too. As a result, we are always re-evaluating this very good question and exploring how we may be able to offer nutrition information in a way that we can feel good about – a way that’s helpful and not potentially misleading. So stay tuned …
Thanks so much for reaching out to us! I hope this explanation helped you out at least a little!
Have a wonderful week! ~Shelley
Shelley and Eliza:
When I’m trying to figure out the nutrition info for a recipe, I use the handy nutrition calculator at http://www.myfitnesspal.com/recipe/calculator. You can choose which brand of food you’re using for the most accurate results. I do this for everything I make, ignoring other people’s nutrition info since I tend to use slightly different ingredients (whole milk instead of 2%, for example).
Thank you so much for the suggestion, Michelle! Yes – that’s so much my concern about offering nutrition info – that by the time people make little tweaks and swaps, it’s just not going to reflect the way they actually made the recipe. And plus, many of the tools bloggers use for calculation are still considered to be pretty unreliable anyway. I really appreciate you offering this tip for others who’d like to calculate their own. Have a fantastic week! ~Shelley
Hi Ronna! Thanks so much for taking a moment to let us know you were having trouble with our site. I’ll definitely be taking a look to see why you were having these problems – no popups should be blocking recipes, for example, so I’m concerned to hear you were having these problems and really appreciate you letting me know! If you have a moment – it would help to know if you were experiencing these problems on desktop or mobile. Thanks again! ~Shelley
Yer site locked up as soon as I got here and it took me 4 times going back to the email to return to yr site …. 5 mins. I am on an I Pad . As soon as yr dite opend items change , pages disappear, along line of options i n multicolors appears for FB, Instagram, etc7 or 8 options …. which Cover yr information while ads from all over the internet flash on the other side and the pages disappear right and left.
Thanks so much for taking the time to get back to me, Ronna! This info helps a lot! I checked the site out on both iPhone and desktop (which is where I usually work with it) this morning, but sounds like I need to go check on our iPad, too. Thanks so much! We typically get really great feedback, and even when we openly asked for criticism and reader suggestions in our recent Reader Survey, we heard almost nothing about problems with ads, etc. like what you’re describing. It’s very concerning to hear that you’re having such difficulties, and I really appreciate you helping me to troubleshoot! Thanks so much, and have a wonderful day! ~Shelley
Wow! These look incredible! I absolutely love quiche and am obsessed with this easier way to bake it!
These look fantastic! Perfect breakfast!
My family loves quiche! I love how easy it is to make! Definitely trying this!
We love quiche, too! Really, when I’m honest with myself, I just love breakfast in general! 😀 I mean, it’s the most important – and most delicious – meal of the day! ~Amy