Mini quiche cups made easy in a muffin tin for perfectly portioned servings. These quiche cups are made with refrigerated Pie crust and filled with sausage, bell pepper, and onion. They are great to fee a crowd or store leftovers in the fridge or freezer for a grab-n-go breakfast.

Ingredients (12 Quiche Cups)

1 cup diced smoked sausage, chorizo, ham, or bacon

1 Refrigerated Pie Crust cut into (12) 3-in. circles

1 Red Bell Pepper Diced

2 Stalks Green Onion Sliced

6 Eggs Scrambled and seasoned with Salt and Pepper

Chopped Cilantro for garnish


Remove the refrigerated pie crust from the package and allow to sit at room temperature for 15-20 minutes. Preheat your oven to 375 degrees and spray a muffin tin with cooking oil spray.

Unroll the pie crust and using a glass or biscuit cutter, cut 3-in. circles in dough. I was able to get all 12 circles by rolling the scraps into a ball, then rolling it out with a rolling pin and cutting additional circles. Press the circles into the muffin tin.

Next, fill the tins with diced Smoked Sausage, diced bell pepper, and green onions.

Scramble 6 eggs seasoned with salt and pepper and pour into filled muffin tin. At this point, you can top with shredded cheese or omit like I did.

Bake the quiche cups for 20 minutes or until the egg is completely set. Allow to cool for a few minutes before removing from muffin tin. Serve as-is or garnished with chopped cilantro.






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