Continuing with my 5 Days of Back To School Breakfast Ideas day three brings us to my mini egg and sausage quiche recipe. What is it about mini foods that make them so appealing to kids? I like these mini quiche because they squeeze a nice amount of protein into every tiny, little bite. They are also great for those cold mornings when you want to send your kids off to school with something warm in their belly.
This is also one of those basic recipes that can be altered based on your child/children’s taste preferences. Not a big fan of sausage quiche? No problem. Replace with sausage with cooked bacon or ham. Ran out of breakfast meats? That’s ok too. Go the all veggie route by sautéing some vegetables (mushrooms, onions, zucchini, etc.) and make mini egg and vegetable quiche. The idea is to start with the basic mini quiche recipe and let your mind go from there.
Check out the recipe, along with a step-by-step visual tutorial to get started.
- 4 breakfast sausage links
- 4 eggs
- 2 TBS milk
- 1/4 teaspoon salt
- Ready-to-bake pie crust
- Shredded cheddar cheese (optional)
- Preheat oven to 350 degrees. Brown breakfast sausage links in small pan over medium heat. Once cooked, remove from pan and drain. When cool, cut links into small pieces and reserve. Take ready-to-bake pie crust and separate into 16 pieces; roll into balls. Place pie crust balls into mini muffin pan and press to form mini pie crusts. In a bowl, combine eggs, milk and salt. Beat mixture. Place two sausage link pieces in each mini pie crust and pour egg mixture on top. Top with small amount of shredded cheese (if using) and place in over for 15 minutes or until eggs are set and fluffy. Remove from oven, allow to cool for 2-3 minutes, remove from pan and serve warm.
Each recipe makes 16 mini quiches. I can make a batch of these and easily have breakfast covered for at least two mornings. These mini egg and sausage quiche are easy enough to make in the morning or you can prepare them in advance and heat them up in the microwave in the morning for the days when you are short on time. They can also be made in bulk and placed in your freezer for ready to go breakfasts whenever you need them.
If you find these are a big hit in your house, you can even try to pack them for lunch and see if your child enjoys them for lunch as well (just make sure to add an ice pack in the lunch bag to keep them at an appropriate temperature). For breakfast, I like to pair these with fresh fruit and maybe a smoothie or some milk. For lunch, you could pair these with a cheese stick and some crudite for a complete meal.
Stay tuned for more posts this week as we continue to tackle back to school breakfast ideas together!