Vegetable and Sausage Mini Quiches (FINAL)

Vegetable And Sausage Mini Quiches


Created by Milk Life

  • 2 – large eggs
  • 1/2 cup – milk
  • 4 ounces – cooked turkey sausage
  • 1 teaspoon – olive oil
  • 4 – button mushrooms, chopped
  • 1/4 cup – red bell pepper, diced
  • 2 – scallions, thinly sliced
  • 1/4 cup – Swiss cheese, shredded
  • Dash – Pepper
  • Salt (optional)
  • Pair each serving with:
  • 8-ounce glass of milk



Preheat oven to 375 degrees. Spray a muffin tin (6 cavities) with non-stick spray; set aside.

In a medium bowl, whisk together eggs and 1/2 cup milk. Season with salt (optional) and pepper to taste; set aside.

Place a nonstick skillet over medium heat. Add turkey sausage and cook until cooked through; break sausage up with a wooden spoon into small crumbles. Remove turkey from pan and drain on a paper towel lined plate. Wipe out pan. Add olive oil, mushrooms, red peppers and scallions. Sauté until vegetables have released their liquids. Drain veggies and set aside.

Divide sausage and vegetables between 6 prepared muffin tins. Pour egg mixture over fillings, dividing between the 6 muffin cavities. Sprinkle with cheese.

Bake mini quiches for 18-20 minutes or until eggs are set. Allow quiches to cool slightly before removing from pan. Serve with remaining 8-ounce glass of milk and enjoy.