Tuesday, March 19, 2013

Quiche Cups (crust-less)

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I have been trying to come up with easy and nutritious breakfast foods to put in the hands of my family before they all head out in different directions every morning.

I also want something I can warm up and send with them instead of a granola bar on their way out the door.

I usually only cook Breakfast Casseroles, Quiche's, Breakfast Burritos, etc. on the weekends because I need the time to prep it, cook it, and serve it.

So I decided to make a mini version of my Breakfast Casserole (minus the crust) making them individual portions and something you could easily put between two slices of toast or an English Muffin for on-the-go eating.

These came out perfect!  They also gave me the excuse to go to Target and get new Jumbo Muffin pans.

I got these new Calphalon Jumbo Muffin Pans to make them in and I LOVE them!  I will definitely be using these new pans for muffin making.

Hope you give these a try and let me know how you and your family like them too!

Here's what you need:

1 Lb Jimmy Dean Sausage, cooked and crumbled
6 eggs, extra large, at room temperature
1/2 cup half & half, at room temperature
1-1/2 cups frozen hash browns
1 cup shredded cheese, I use a pre-shredded Colby Jack
1 tsp. salt
1/4 tsp. pepper, freshly ground
1/2 tsp. baking powder

Pre-heat oven to 350 degrees.

Heavily spray a jumbo muffin tin with cooking spray. Set aside.

In a medium skillet cook the sausage, crumbling it with a fork as you go.
While the sausage is cooking mix together in a medium bowl the eggs, half & half, salt and pepper until the eggs are well beaten. Add baking powder and mix well
Add the cooked sausage, hash browns, and cheese.  Stir well to combine.

In a 6 cup Jumbo muffin tin pour even amounts into each cup.  I used a 1/2 cup measuring cup and it was the perfect amount.  You could make these smaller in regular muffin cups for small kids, but the jumbo size is the perfect serving size for breakfast.
Bake for 25 - 30 minutes or until completely cooked through.
Serve immediately or when cooled store in a Ziploc bag and reheat in the microwave in the morning for 1 minute each.
Perfect for that on-the-go breakfast too.  Just heat and wrap in a paper towel and tin foil or parchment to keep little fingers from getting too hot.  You can also sandwich a warmed quiche cup between two pieces of bread, a bagel, or English Muffin.

Serves 6 Jumbo Quiche Cups

Here's the handy printable - Quiche Cups (crust-less)


  1. Yumm! I just told my husband we need to find something a little more filling than a cereal bar in the mornings. And I need it to be ready to go. I could totally make these and keep them for a few days. Thanks! Do you have to use the jumbo pan or could I put them in the 12 cup muffin pan? Thanks!

    1. Eva, So sorry for the late reply (I actually just saw this comment) but no you don't need to only use the jumbo muffin pan. My cousin makes them in a regular 12 cup muffin pan. Hopefully you have given them a try :) They are very tasty.


  2. Just purchased a jumbo muffin tin and found your recipe! Looking forward to trying it out - thanks for posting!

    1. Thanks for stopping by. Enjoy this recipe, I make these at least once or twice a month and store them in the fridge for easy quick breakfasts or lunches :)


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