My kids love these, and so do I! Basically, it's a mini quiche without the crust. So yummy! Sometimes I add leftover veggies from dinner the night before to these, specifically broccoli or peppers and onions. If you decide to add those, skip one or two of the eggs because you'll have more than enough to fill 12 cupcake tins.
Sidenote - Teflon is the devil, but good luck finding non-nonstick cupcake tins. Lucky you, I've found some for you, at a very reasonable cost. Check these beauties out!
Ingredients
- One Dozen Eggs
- 1/3 cup Cream (or Milk if you don't have Cream)
- 1 Tbsp Butter
- 1 lb Sausage (I use homemade Turkey Sausage because I can't find pastured pork sausage to save my life - it's easy; just combine a pound of ground Turkey with a Tsp each of Salt, Pepper and Fennel and a dash of Red Pepper Flakes and cook it with 2 Tbsp of Butter)
- 1/2 cup Italian Cheese (Asiago or fresh grated Parmesan)
Directions
In a large pan, cook the Sausage with the Butter, breaking it up into small pieces. While it's cooking, beat the Eggs and Cream in a large bowl. Stir in the meat and cheese. Ladle into oiled cupcake tins and sprinkle a bit of extra cheese on top if you want. Bake at 325 for 25-30 min.
They are so pretty when they come out, and are yummy fresh and hot, and even cold the next day.
I loved that sausage! I am going to make it this weekend when we are camping with my side of the family and not tell anyone and see if they notice a difference... I bet they won't.
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