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.