great for on the go I work very early hours and by the time my meal break rolls around its hardly 9 am. i make a dozen on the weekend and have my food for the work week. i added quartered cherry tomatoes and sliced ham. Pros: super easy very portable healthy!
This is definitely a great recipe. I use custard cups and egg beaters when I prepare the quiches. I freeze them and then take them out as I need them. Kathy Saugus MA
Delicious! These were absolutely delicious. I made them using pre-cooked Jimmy Dean turkey sausage (I sauteed them and chopped them up) but I did have to cook them a little longer. I now have breakfast for the next few days. I can't wait to try these with other ingredients. Pros: Easy
Great recipe! I make some modifications by making a few with vegetables and cheese and a few with vegetables cheese and chopped ham or bacon. I use 3-4 tablespoons of whipping cream in place of milk. I make them ahead of time so I don't have to fuss with fixing my breakfast every morning before work.
These taste really good and are easy enough to make. My only problem was they really stuck in the pan. I used a nonstick pan and lots of spray but they still stuck. BosNess Boston MA
I make this all the time and put my own spin on the ingredients including adding different flavored cheeses. I'm never disappointed. But do spray the muffin tins.
I thought this was really easy to make for a brunch and everyone really enjoyed it! I did make a few modifications though based upon my personal taste. I added cayenne pepper seasoning salt and garlic powder to the egg mixture. I also substituted Canadian bacon for the turkey sausage and Cheddar cheese for the Swiss.
I too did some switching of ingredients based on what was on hand. I used red bell pepper instead of mushrooms fresh grated gruyere cheese and only had 2% milk so I used less than 1 cup. Very tasty! Will make again. Dawn Richmond VA
Wonderfur Found this on Pinterest and was excited to try. Grocery store had no turkey sausage so I used chicken sausage instead. I'm a student and have only one 6-cup muffin pan so I made 2 batches. I used a big heaping tablespoon measure of the sausage/mushroom mixture as a guideline to keep them uniform. Notice that was heaping not level. The first batch I sprayed the muffin cups generously with oil and the second batch I forgot...they came out the same. Make sure you allow them to cool before pulling them out or they WILL fall apart. I did use a nonstick pan though. Also forgot to add in the milk but luckily realized it about 5 minutes into cooking the first batch so I pulled them out added a dab to each swished them around and back in they went lol. Don't be scared of the pepper here. I'm a black pepper lover and even I was like dang...this is alot of pepper. Black pepper & eggs go so well together. The pepper will leave a tingle on your lips which I like but if that's not your thing you may want to dial it down. I baked both for over 30 minutes. When finished I topped these hot sauce and dipped in ketchup...don't judge! They were good not great but I'm excited to tweak it in the future.
