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+ servings

Mini Breakfast Sausage Quiches

Course Breakfast
Cuisine American, Gluten Free, Low Carb, Paleo, Soy Free, Vegetarian
Servings 12 mini quiches
Author Kelli Shallal MPH RD


  • 8 eggs
  • .5 cup egg whites
  • .75 lb chicken breakfast sausage
  • 1/4 tsp garlic powder
  • 1/8 tsp salt
  • 2 cups shredded carrots
  • 1 cup microgreens
  • 1/4 cup 2% milk I used 2% but any will work


  • 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.)