This post was created for the Wick’s® Pies recipe challenge; however, the opinions are my own. #ad
These Mini Breakfast Quiches are such a cinch to make, thanks to Wick’s Pies dough rounds. They’re perfect for busy mornings and can be customized so you can add your favorite mix-ins.
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Raise of hands: who likes to spend busy mornings in the kitchen, whipping up a gourmet breakfast? That’s right. NO ONE. If you’re like me, you spend most mornings running around (thank you, caffeine!), frazzled, and trying to do about a billion things at once. One kid needs you to take their temperature while you are trying to settle a fight over the bathroom between your tween girls. Then you notice your toddler is feeding the dog a cheese stick. Sound familiar? Or maybe you have hit the snooze button too many times and are rushing to get yourself ready just so you can hurry up and sit in traffic. No matter your morning ritual, I can almost guarantee a gourmet breakfast is not in the cards.
That’s what I love about these cute-as-a-button Mini Breakfast Quiches. Thanks to premade Wick’s Pies dough rounds, your mayhem-filled mornings just got way easier.
The best part is as long as you use the flaky, delicious Wick’s Pies dough rounds as a base, you can customize these Mini Breakfast Quiches to your likes–if you can dream it, you can do it! Ready to learn how to make them?
How to Make Mini Breakfast Quiches
First, gather all your ingredients. I didn’t include the cheese in my picture because you can really use whatever kind of shredded cheese you want. I used precooked breakfast sausage links, which I just cut up, but you can use ground sausage, too.
Heat a skillet over medium-high heat and add butter or cooking spray. Then saute the sausage, onions, and peppers.
In the meantime, whisk together the eggs and cream.
And use a 2-1/2-inch cookie cutter to cut out your rounds.
Then, spray a mini muffin pan with cooking spray and lightly press the dough rounds into each mini muffin cup. Press along the bottom and sides to make a pouch.
Then, fill each cup with 1 tsp of the sausage mixture and 1 tsp of shredded cheese.
Pour 1 Tbsp of the egg and cream mixture into each cup.
Then, bake at 375 degrees for 20-25 minutes.
Remove the mini muffin pan from the oven and let the quiches rest for about 5 minutes before using a spoon or fork to gently release each quiche from the pan. Finally, top with fresh herbs if desired and enjoy!
Can you freeze Mini Breakfast Quiches?
Absolutely! Once the quiches have cooled, place them in a freezer bag and freeze for up to 3 months. When you’re ready to eat one, wrap your quiche in a paper towel and microwave it for about 1 minute or until warm throughout.
Mini Breakfast Quiches
Ingredients
- 1/2 cup ground breakfast sausage
- 1 tbsp butter
- 4 eggs, beaten
- 1/2 cup half and half
- 1/4 cup shredded cheddar (or cheese of your choice)
- 1/4 cup bell pepper, chopped
- 1/4 cup onion, chopped
- Salt and pepper, to taste
- 1 tsp oregano
- 3 Wicks® Pies Dough Rounds
Instructions
- Preheat oven to 375 degrees. Spray mini muffin tin with nonstick cooking spray.
- Melt butter in a large skillet over medium-high heat. Add sausage, bell pepper, and onions and saute until vegetables are crisp-tender and sausage is cooked through. Add salt and pepper and oregano and stir to combine.
- In a medium bowl, combine eggs and half and half.
- Using a 2-1/2-inch biscuit cutter, cut out 24 rounds of Wicks Pies dough.
- Gently place each round in the mini muffin cups, pressing sides and bottom to fit tightly.
- Spoon 1 tsp of sausage mixture into each muffin cup.
- Sprinkle each mini muffin cup with cheese.
- Pour 1 Tbsp egg mixture into each muffin cup.
- Bake at 375 degrees for 20-25 minutes. Wait 5 minutes before removing each quiche using a fork or spoon. Then top with your favorite fresh herbs and enjoy!
Need more drool-worthy recipes and inspiration? Visit the Wicks’s Pies website and follow them on Facebook, Instagram, and Twitter.
