Who doesn’t love a hot breakfast? Especially on those cold mornings! Some egg, sausage, cheese! Sounds wonderful, right? Great! Now who wants to make it? Definitely NOT me! Breakfast is the one thing I am horrible at! I never want to take the time. I want something quick and easy, or I’ll just fill up with coffee until lunch. No bueno! So I decided to try this…take my Make it your way Quiche recipe, turn it into individual servings, and freeze or refrigerate the leftovers to have a hearty, healthy, and fast breakfast option! Best idea ever! Here’s how I did it!
I created 3 different varieties: spinach//mushroom//mozzarella, sausage//peppers//cheese, and ham//peppers//cheese. The spinach was amazing fresh, but lost something the freezing/reheating. Still better than fast food, but not as delectable as it was fresh! The ham and sausage both held up flavor well! My only note was that the egg had a weird texture when I microwaved them directly from frozen. So I thawed them first and left them in the fridge, and then cooked them from there. Problem solved! (note: I did not individually wrap each muffin in plastic wrap before putting in a Ziploc storage bag to freeze. Doing so might make the difference in the texture, so will try that next time. 😉 )
This recipe makes about 2-1/2 dozen muffins.
Ingredients Print this recipe!
1 roll of breakfast sausage, cooked and drained
1 package diced ham
1 bag shredded Mozzarella cheese
1 bag shredded cheese (any blend will be fine)
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 cup baby spinach. chopped fine
1/2 carton button mushrooms, chopped fine
18 eggs* (It took me 9 eggs to do one dozen muffins. My pans were not all the same size so the the egg count could vary depending on how much milk you use, how much filing you use, and your muffin size. Work in smaller batches. Start with 9 eggs and see how far that gets you.)
Milk
Salt, pepper, and garlic powder to taste.
Directions
Start by preheating your oven to 350° and greasing your muffin tins.
Since I wasn’t going to use any type of crust for these, I put a little bit of cheese in the bottom of the cups to form a bit of a barrier between the metal and the egg. Use just enough to cover the bottom. Then start layering in your ingredients, using just a pinch of each for each cup. Onion goes in every cup. The peppers go in the cups for the sausage and ham. The mushrooms goes in the cups for the spinach. Fill each to about half-full with the filling. Then sprinkle S&P and garlic powder in every cup. I use about equal amounts of each. Maybe a bit less salt than the other two.
So now you add your eggs. I started with 9 eggs and about the same amount of milk you would if you were doing scrambled eggs. For one egg it’s maybe 1-1/2 teaspoons. So for 9 eggs…13-1/2 teaspoons…about 1/4 cup. I just eyeball it till it is the right color/constancy. Make sure you use a big enough bowl so you can give a healthy whisk without spilling over!
Fill the cups to just below the brim, then use a skewer to give them a quick stir to incorporate all the ingredients. Top with another hearty pinch of the cheese that goes with each filling (mozzarella for the spinach cups). (PS: you could use mozzarella for all the cups if you want to. And using some crumpled Feta in the spinach cups would be an awesome addition!)
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| Filled ham cups |
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| Spinach cups |
Bake on 350° for about 20 minutes, or until the muffins are cooked through and slightly browned. If you shake the tin a bit, you will be able to tell if the muffins are still jiggly in the center or if they are firm. You can do the toothpick test if you want. They will look inflated in the oven, but will come back down as they cool. Let cool for 5 minutes in the pan before removing to a cooling rack.
To freeze, I separated the different flavors into their own freezer bag (felt open), let them cool completely, seal, then put them in the freezer. You can freeze in smaller batches, or, if you know they will be eaten within the week, just put them all in the refrigerator.
I have seen where people individually wrap each muffin in saran wrap before putting in a bag. I might try that with the next batch!
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| One of each pictured here. |
To reheat, cook one frozen muffin on a paper-towel lined plate in the microwave on high for about 3-4 minutes. Cook a refrigerated muffin for 1 minute. J insisted that cooking them in a bowl with a lid partially opened made them taste better out of the microwave. I thought they tasted just fine from a plate, but to each his own! Try both ways if you like! 🙂
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| Sausage! Yum! |
Tuck & Sundry 
Wow! I may have to try this instead of making an actual quiche like last time. Too much cheese made it have to cook a ton longer which created a not so very tasty crust! This seems like it would take more time for preparation (for myself), but in the long run, would definitely be a way to get breakfast in our tummies a lot quicker. Will be adding this to my list of recipes to try! 🙂 Thanks for sharing!
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Wow! I may have to try this instead of making an actual quiche like last time. Too much cheese made it have to cook a ton longer which created a not so very tasty crust! This seems like it would take more time for preparation (for myself), but in the long run, would definitely be a way to get breakfast in our tummies a lot quicker. Will be adding this to my list of recipes to try! 🙂 Thanks for sharing!
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