Skip to Content

Mini Breakfast Quiche

A tasty recipe for easy Mini Breakfast Quiche

Mini Breakfast Quiche

A tasty, easy, and delicious Mini Breakfast Quiche, which is perfect any time of the day. 

Now that kids are starting school again this quick and versatile dish is perfect.

Not only that you can use ingredients that your family likes, but you can store these yummy quiches in the fridge for a fast breakfast before they leave.

Mini Breakfast Quiche

Also, this makes an incredible breakfast or bench idea for adults as well. If you have any leftover sausages, or a few bags of cheese open with just a few tablespoons in each this could be a perfect way to use it up.

I know that by the end of the week and just before I go shopping there is always a bit of this and that. Don’t you just love those “Emphy Your Fridge Day”? I sure love them!


From time to time I saute a bit of pepper which I love and make it vegetarian, other times I load it with bacon or sausages.

It is really an amazing family and budget-friendly dish. Furthermore, you can prep it over the weekend for a stress-free morning work week.

I used this muffin tin or a pan for this recipe:

Also, this is my Amazon store. I add products that I used or have in the past, but there are books, vitamins, things for cooking and baking, etc.

If you decide to make this recipe please make sure to tag me on INSTAGRAM @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share them with my readers as well. Thanks so much for all your love and support!!!

Mini Breakfast Quiche

Mini Breakfast Quiche

Mini Breakfast Quiche

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A tasty recipe for Mini Breakfast Quiche


  • 1 pie crust (if frozen and store-bought, defrost and use only one for this recipe)
  • 1 tbsp unsalted butter + for greasing
  • 6-8 breakfast sausages (I used PALEO chicken breakfast sausages)
  • 4-5 eggs, mixed
  • Pinch of salt and pepper
  • 1 cup Mexican cheese blend

Flaky Homemade Pie Crust:

  • 1 large egg
  • 2 + 1/2 tablespoons ice water
  • 1 + 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup shortening, chilled
  • 6 tablespoons unsalted butter, sliced into small cubes


  1. Prepare ingredients for the pie crust or use store-bought. If you are using store-bough make sure it is defrosted in the fridge overnight.

Flaky Homemade Pie Crust

  1. Mix the flour and salt in a large bowl. Add the butter and shortening.
  2. Using two forks, or pastry cutter, cut the butter and shortening into the mixture until it looks almost like a coarse meal. Bits of butter are welcome.
  3. Measure about 1 cup of water and add ice. Stir it around and wait for a minute until ice starts melting, then measure water– since you need cold water. Drizzle the cold water, 1 tablespoon at a time, and stir with a rubber spatula or wooden spoon after every tablespoon is added. Do not add any more water than you need to add. Also, you should stop adding water when the dough begins to form large clumps.
  4. Transfer the pie dough to a well-floured work surface. The dough should come together quickly and should not feel too sticky on the touch. However, using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball and divide dough in half, then flatten each half into 1-inch thick discs using your hands.
  5. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours.
  6. After the dough has chilled for about 2 hours, take a cookie cutter or a large enough cup/glass to fit your muffin tin cup and cut the dough out. My muffin tin is large, so I used a large cup and only six tarts, which could be doubled if you used a smaller muffin tin.

Mini Breakfast Quiche

  1. Preheat oven to 375F/190C
  2. Mix eggs, and add a pinch of salt and black pepper, mix it, and set aside.
  3. Slice sausages, and measure cheese.
  4. Butter each muffin tin even if the tin is Non-Stick. I used Jumbo Muffin Tin.
  5. Place a mini cut-out dough into the muffin tin cup and press a bit.
  6. Using a fork dock the pie crust, which is the slight stabbing of the dough for about 4-5 times with a fork to keep it from getting puffy.
  7. Add sausages, then pour mixed eggs over each. Try to go halfway, then you can refill until each has the same about of eggs.
  8. Add shredded cheese on top and with a fork mix, a bit then add about 1/4 tbsp of butter in the middle. Push is so the eggs and cheese could over it.
  9. Bake between 18-20 minutes in the middle rack of your oven.
  10. Allow it to cool down for 5 minutes, then use a spoon to go around and pop them put.


You can use different cheese. I prefer Mexican cheese blend, large shreds because it's fantastic with these chicken sausages.

Time will be wary depending if you are making a pie crust using store-bought.

You can use smaller muffin tin which you could possibly make 12 Quiches instead of 6 jumbos.

Muffin Tin that I used: Click Here to get it on Amazon.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 756Total Fat: 65gSaturated Fat: 29gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 280mgSodium: 694mgCarbohydrates: 24gFiber: 1gSugar: 2gProtein: 19g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

japan gay dating sites

Saturday 15th of January 2022

gay black man dating white guy

Skip to Recipe