Egg, sausage & veggie mini quiche muffins

I was in need of something healthy, quick, and packed with protein when I came up with these little quiches. My trainer is always saying protein, protein, protein after a workout and knew my regular bag of dried cereal and yogurt in the morning just wasn’t cutting it in the protein dept. After my morning workouts, I am starving! I eat two of these along with oatmeal and a small yogurt and I’m finally feeling full and satisfied after this hearty breakfast.


  • 8 eggs lightly beaten
  • ¼ cup milk
  • ¾ cup shredded cheese
  • ~ 1 tsp salt/pepper
  • Meat of choice. I used 9 oz precooked pork sausage. turkey sausage available too.
  • Veggies: you pick! Spinach, chopped onion, green onion, bell pepper, sundried tomatoes, etc.


  1. Preheat oven to 350. In a large bowl, mix together eggs, milk, cheese, salt/pepper. Set aside. Heat butter or olive oil in a skillet and sauté veggies until tender. Combine veggies and sausage with egg mixture.
  2. Spray muffin pan to prevent sticking. Evenly distribute mixture into muffin pan. Bake for about 20-30 minutes until eggs are set.

*Tip: Use butter knife to pop the quiches out of the muffin pan as they’re cooling.



2 thoughts on “Egg, sausage & veggie mini quiche muffins

    1. They are really good! I’d say 3-4 days. Make them Sunday, eat by Thursday. You can make multiple batches and freeze them and they would stay good for at least 3 months… Not sure if the taste would be compromised after freezing though. :-/

Thanks for your reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s