Print Recipe

Kid Friendly Mini Quiches

These muffin-tin sausage and cheese mini quiches are super kid-friendly and freeze beautifully for quick breakfasts on-the-go.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 16
Author: Jennifer Pallian BSc, RD


  • 8 large eggs
  • 2 cups whole milk
  • ¾ tsp coarse salt divided
  • ? tsp freshly ground black pepper
  • 1 ½ cups crumbled cooked breakfast sausage (from about 10 oz uncooked)
  • 1 cup grated cheddar cheese
  • ½ cup diced cored and seeded tomato


  • Preheat oven to 350ºF. Prepare two standard muffin pans by lining 16 of the cups with paper liners.
  • Whisk together eggs, milk, salt and pepper; stir in sausage, cheese and tomato. Divide mixture among muffin cups (about 1/3 cup of egg mixture per quiche). Bake for 20-25 minutes, until the filling is set. Cool in muffin pan for 5 minutes, then transfer quiches to a wire rack to cool completely.
  • If desired, you can return the cooled quiches to the muffin pans and transfer to freezer, then pack into freezer bags once frozen.