Sausage And Swiss Mini Quiches Recipes

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JIMMY DEAN HEARTY SAUSAGE MINI QUICHES



Jimmy Dean Hearty Sausage Mini Quiches image

Delicious mini quiches are perfect for a brunch buffet. The ingredients are easily adjusted to what you have on hand, and everyone is sure to love them.

Provided by JimmyDean

Categories     Trusted Brands: Recipes and Tips     Jimmy Dean

Yield 12

Number Of Ingredients 12

1 (16 ounce) package Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained
8 eggs, lightly beaten
¼ cup milk or water
¾ cup shredded Cheddar, mozzarella or provolone cheese
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil or butter
½ cup thinly sliced green onion
½ cup diced sweet red pepper
1 cup thinly sliced mushrooms or yellow squash
1 cup frozen Southern-style hash brown potatoes or diced, pre-baked red potatoes
¼ cup Parmesan cheese

Steps:

  • Preheat oven to 350 F. In a large mixing bowl, combine eggs, milk or water, cheese, salt and pepper; set aside. Heat olive oil or butter in a large skillet; saute onions and any optional vegetables desired until vegetables are tender. Add vegetables and sausage to egg mixture; stir well.
  • Place 12 foil baking cups into cupcake pan. Distribute sausage and egg mixture evenly into baking cups. Bake for 22 minutes or until eggs are set. Remove from oven. Sprinkle with Parmesan if desired.

MINI QUICHES (CRUSTLESS)



Mini Quiches (Crustless) image

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.

Provided by Susie

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 55m

Yield 12

Number Of Ingredients 9

cooking spray
1 pound bulk sausage
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
½ cup chopped green onion
8 eggs
⅔ cup instant potato flakes
½ cup heavy whipping cream
salt and ground black pepper to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray.
  • 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.
  • Sprinkle sausage, Cheddar cheese, Swiss cheese, and green onion evenly into the prepared muffin cups.
  • 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.
  • Bake in the preheated oven until quiches are set in the middle and lightly browned, about 22 minutes. Cool for 5 minutes before serving.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 3.9 g, Cholesterol 177.4 mg, Fat 20.8 g, Fiber 0.3 g, Protein 14.6 g, SaturatedFat 9.7 g, Sodium 467.2 mg, Sugar 0.6 g

MINI SAUSAGE AND MUSHROOM QUICHES



Mini Sausage and Mushroom Quiches image

Use spicy or mild sausages for this, I made this using small breakfast sausages with casings removed in place of the Italian sausages and added in some cayenne pepper to the sausage mixture.

Provided by Kittencalrecipezazz

Categories     Meat

Time 1h25m

Yield 12 quiches

Number Of Ingredients 13

8 ounces Italian sausages (casings removed)
cayenne pepper (optional)
2 tablespoons oil
2 -3 tablespoons butter
8 ounces fresh sliced mushrooms
1 green onion, minced
1/3 cup shredded swiss cheese
2 -3 tablespoons grated parmesan cheese
1 teaspoon seasoning salt (or to taste)
1 teaspoon black pepper
5 eggs
3 egg whites
1 cup half-and-half

Steps:

  • Set oven to 325 degrees (oven rack set to second-lowest position).
  • Generously spray 12 regular-size muffin tins with cooking spray.
  • Heat oil in a large skillet over medium heat.
  • Add in the sausage meat and cayenne pepper (if using) and cook breaking up meat with a spoon into very small pieces; cook for about 10 minutes or until the meat is browned, transfer to a large bowl.
  • Add in butter to the skillet; add in sliced mushrooms and cook for about 7-10 minutes or until browned; remove the mushrooms to the bowl; cool then chop into small pieces and add to the bowl with the cooked sausage meat.
  • Add in the Swiss cheese and Parmesan cheese, finely chopped green onion, black pepper and seasoned salt to the sausage/cheese mixture; mix to combine.
  • In a bowl whisk eggs, egg whites and half and half cream together until blended.
  • Divide the egg mixture between each muffin tin.
  • Sprinkle about 2 tablespoons sausage mixture on top of the egg mixture.
  • Bake for about 25 minutes or until the tops are just beginning to brown.
  • Let cool for 5 minutes in the tins.
  • Place a rack on top of the pan, then flip it over and turn the quiches out onto the rack.
  • Turn upright and let cool.

MINI MUSHROOM-SAUSAGE QUICHES



Mini Mushroom-Sausage Quiches image

I made this recipe on the day of the 2010 Cancer Survivor's walk for all the people who were walking with me. They loved it. It is easy and quick to make. I doubled the recipe and used a miniature muffin pan instead of the standard. Freezes very well. I found it on the foodnetwork.com and I did tweak just a little.

Provided by Darlene Wade

Categories     Meat Breakfast

Time 45m

Number Of Ingredients 8

8 oz turkey or pork breakfast sausage, removed from casing and crumbled into small pieces
1 tsp olive oil, extra virgin
8 oz mushrooms, sliced
1/4 c sliced scallions or regular onions
1/4 c shredded swiss, cheddar, and/or mozzarella cheese
1 tsp freshly ground pepper
8 eggs
1 c milk

Steps:

  • 1. Preheat to 325 degrees. Coat a standard size nonstick muffin tin generously with cooking spray.
  • 2. Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool.
  • 3. Add oil to the pan. Add mushrooms and scallions to the pan and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer to the bowl with the sausage; mix well. Let cool for 5 minutes.
  • 4. Whisk eggs, pepper and milk in a bowl; add cheese; mix well. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
  • 5. Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.

MINI SAUSAGE QUICHE APPETIZERS



Mini Sausage Quiche Appetizers image

For ease you may use purchased miniature frozen tart shells, spicy Italian sausage works the best for this, if using mild sausage I recommend to add in the cayenne pepper --- these are very good!

Provided by Kittencalrecipezazz

Categories     Pork

Time 1h10m

Yield 36 serving(s)

Number Of Ingredients 11

1 cup butter, softened (can use margarine)
2 (3 ounce) packages cream cheese, softened
2 cups all-purpose flour
6 ounces bulk Italian sausage (such as Jimmy Dean's, use mild or spicy)
1 pinch cayenne pepper (use only if using milk sausage)
1/2-3/4 cup finely shredded swiss cheese (or as needed)
1 large green onion, minced (or use 2 tablespoons minced chives)
2 eggs
1 cup half-and-half cream
fresh ground black pepper (to taste)
1/2 cup grated parmesan cheese (or as needed)

Steps:

  • Lightly grease 36 miniature muffin tins.
  • In a bowl beat butter with cream cheese and flour until smooth.
  • Shape tablespoons of dough into balls.
  • Press 1 ball into the bottom and up the sides of each greased muffin cup.
  • Cover lightly with plastic wrap and refrigerate the tins until ready to fill.
  • In a skillet cook the sausage meat until no longer pink; drain fat and cool slightly.
  • Divide the sausage meat into each prepared dough/muffin tin.
  • Sprinkle a small amount of Swiss cheese over the top of the sausage meat then some green onions over the cheese.
  • In a bowl whisk the eggs with cream and black pepper.
  • Pour the egg mixture into each shell then sprinkle Parmesan cheese on top.
  • Bake at 375 degrees F for about 20-25 minutes or until browned.

Nutrition Facts : Calories 127.7, Fat 10.1, SaturatedFat 5.8, Cholesterol 37.8, Sodium 125.8, Carbohydrate 6, Fiber 0.2, Sugar 0.2, Protein 3.2

SAUSAGE QUICHE



Sausage Quiche image

"I started cooking years ago when a back injury kept me home for several months," explains Ernest Foster of Climax, New York. "This quiche is a family favorite."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 6

1 package (8 ounces) breakfast sausage links
1 unbaked pie pastry (9 inches)
1 cup shredded cheddar cheese
4 large eggs
1 pint heavy whipping cream
1/8 to 1/4 teaspoon ground nutmeg

Steps:

  • In a skillet, brown sausages until no longer pink. Drain and cut into small pieces; place in the pie shell. Sprinkle with cheese. In a bowl, beat eggs; add cream and nutmeg. Pour over cheese. , Bake at 350° for 55-60 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 485 calories, Fat 42g fat (23g saturated fat), Cholesterol 223mg cholesterol, Sodium 505mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 0 fiber), Protein 12g protein.

MINI SAUSAGE QUICHES



Mini Sausage Quiches image

Found this recipe in a Taste of Home magazine. As the recipe states, these are "loaded with sausage and cheese, plus their crescent roll base makes preparation a snap." I've tried them. They are yummy!

Provided by Debbie Quimby

Categories     Other Breakfast

Time 25m

Number Of Ingredients 9

1/2 lb bulk hot italian sausage
2 Tbsp dried minced onion
2 Tbsp minced chives
1 pkg crescent rolls (8 count)
4 large eggs, lightly beaten
2 c (8 oz) swiss or cheddar cheese, grated
1 c (8 oz) cottage cheese
1/3 c grated parmesan cheese
paprika

Steps:

  • 1. In a large skillet, brown sausage and onion over medium heat for 4-5 minutes or until meat is no longer pink; drain. Stir in chives.
  • 2. On a lightly floured surface, unroll crescent dough into one, long rectangle; seal seams and perforations. Cut into 48 pieces. Press onto the bottom and up the sides of greased miniature muffin cups. Fill each with about 2 teaspoons of sausage mixture.
  • 3. In a large bowl, combine eggs and cheeses. Spoon 2 teaspoonfuls over sausage mixture. Sprinkle with paprika.
  • 4. Bake at 375 degrees for 20-25 minutes or until knife inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

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