Mini Breakfast Sausage Quiches
I'm sharing this delicious and quick make ahead breakfast! These mini quiches are yet another result of making use of my farmbox contents, this time I used carrots and microgreens. They came out really delicious, the perfect portable savory breakfast option!
Servings 12 mini quiches
Calories 116kcal
Ingredients
- 8 eggs
- ½ cup egg whites
- ¾ lb chicken breakfast sausage
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
- 2 cups shredded carrots
- 1 cup microgreens
- ¼ cup 2% milk I used 2% but any will work
Instructions
- Preheat oven to 350F and grease a muffin pan
- Brown breakfast sausage in skillet over medium 5-8 minutes (until no longer pink.)
- Beat eggs and seasonings together. Fold in shredded carrots and microgreens (to the eggs)
- Divide egg mixture evenly in muffin pan, top with breakfast sausage.
- Bake egg muffins for 30 to 35 minutes or until eggs are fully set.
- Remove from oven and let cool at least 5 minutes (so they shrink and easily remove from muffin tin.)
Notes
I love to eat these the day I bake, but they are excellent leftover. I find it doesn't matter what temperature I eat them at, I still love them!
Nutrition
Calories: 116kcal | Carbohydrates: 4g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 130mg | Sodium: 390mg | Potassium: 135mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3832IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg