1 ½cupscrumbledcooked breakfast sausage (from about 10 oz uncooked)
1cupgrated cheddar cheese
½cupdicedcored 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.