Mini Sausage And Mushroom Quiches Recipes

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MINI SAUSAGE QUICHES



Mini Sausage Quiches image

These bite-sized quiches are loaded with sausage and cheese-and all nestled into easy crescent roll dough. Serve the cute muffinettes at any brunch or potluck gathering. -Jan Mead, Milford, Connecticut

Provided by Taste of Home

Categories     Appetizers     Breakfast     Brunch

Time 45m

Yield 4 dozen.

Number Of Ingredients 9

1/2 pound bulk hot Italian sausage
2 tablespoons dried minced onion
2 tablespoons minced chives
1 tube (8 ounces) refrigerated crescent rolls
4 large eggs, lightly beaten
2 cups shredded Swiss cheese
1 cup 4% cottage cheese
1/3 cup grated Parmesan cheese
Paprika

Steps:

  • In a large skillet, brown sausage and onion over medium heat until meat is no longer pink, 4-5 minutes, breaking sausage into crumbles; drain. Stir in chives. , On a lightly floured surface, unroll crescent dough into a long rectangle; seal seams and perforations. Cut into 48 pieces. Press onto the bottoms and up the sides of greased miniature muffin cups. , Fill each with about 2 teaspoons of sausage mixture. In a large bowl, combine the eggs and cheeses. Spoon 2 teaspoons over sausage mixture in each cup. Sprinkle with paprika. , Bake at 375° until a knife inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. If desired, sprinkle with additional minced chives. Serve warm.

Nutrition Facts : Calories 66 calories, Fat 5g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 116mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

SAUSAGE MUSHROOM QUICHE



Sausage Mushroom Quiche image

One of the best quiches I have ever had. Delicious and filling. Also great for dinner.

Provided by Valerie Kasper

Categories     Breakfast and Brunch     Eggs     Quiche

Time 50m

Yield 6

Number Of Ingredients 8

1 pound small fresh button mushrooms
1 pound ground pork breakfast sausage
½ cup chopped fresh parsley
3 eggs
1 cup half-and-half cream
½ cup grated Parmesan cheese
¼ teaspoon salt
1 (9 inch) unbaked 9 inch pie crust

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Prepare the mushrooms by snipping off the stems. Cut in half if large.
  • Crumble the sausage in a large skillet, add the mushrooms, cook on medium-high heat until the meat and mushrooms are lightly browned and all the liquid from the mushrooms has evaporated. Drain off the grease. Add the parsley.
  • In a large bowl, beat the eggs, adding the cream, cheese and salt. Pour into the mushroom/sausage mixture; blending well. Pour mixture into the pie shell.
  • Bake in preheated oven for 25 to 30 minutes, until crust is well browned and the filling is set. Let stand 10 minutes before serving.

Nutrition Facts : Calories 612.1 calories, Carbohydrate 20.6 g, Cholesterol 166.7 mg, Fat 50.3 g, Fiber 2.8 g, Protein 19.9 g, SaturatedFat 18.6 g, Sodium 1101.3 mg, Sugar 1.8 g

FENNEL SAUSAGE AND MUSHROOM QUICHE



Fennel Sausage and Mushroom Quiche image

I wanted to turn the classic savory flavor of ravioli into a breakfast dish. I knew the taste and texture of the sausage and shrooms would pair well with a hearty pie crust--thus, a quiche was born! Use this pie crust recipe for any sweet or savory dish that needs a crust.

Provided by Waylynn Lucas

Categories     main-dish

Time 3h10m

Yield one 9-inch quiche

Number Of Ingredients 16

2 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
1/2 teaspoon fine sea salt
1 1/4 cups (2 1/2 sticks) unsalted butter, cubed and chilled
2 large eggs
1 1/2 tablespoons unsalted butter
9 ounces ground pork sausage
1 teaspoon fennel seeds, coarsely chopped
3/4 teaspoon fine sea salt
8 cremini mushrooms, coarsely chopped
2 large fresh sage leaves, finely chopped
8 large eggs
1/2 cup whole milk
1/2 cup heavy cream
Pinch of freshly ground black pepper
3/4 cup grated Comte cheese (can substitute Parmesan or even a sharp aged white Cheddar)

Steps:

  • To make the pie crust: In a food processor (or a large bowl, if mixing by hand), combine the flour, sugar, and salt. Pulse once or twice to combine. Add the butter and pulse until it is broken down into pea-size pieces. (If mixing by hand, get in there with your hands and work the butter into the flour.)
  • Add the eggs and pulse (or stir by hand) until combined. The dough may still seem dry and not entirely together--that's okay. Dump it out onto a piece of plastic wrap. Bring the dough together into a ball and flatten it into a disc on the plastic wrap; it should come together as you do, but if it is still too dry, add a teaspoon or two of very cold water. Wrap the dough tightly and refrigerate for at least 1 hour.
  • Preheat the oven to 375 degrees F.
  • On a well-floured work surface, roll out the dough into a round just under 1/4 inch thick. Line a 9-inch pie pan with the dough (see Chef's Note). Cut the excess dough from the edge and then crimp the edge and fold it up. With a fork, gently poke the bottom of the dough all over. Chill the dough lined pie pan for 10 minutes. Line the dough with a large piece of parchment paper and fill it with dried beans or pie weights. Bake for 15 to 20 minutes, until it starts getting golden and is almost fully cooked. Remove the parchment and beans or weights and bake for 10 minutes more, or until just lightly golden all over and fully baked. Transfer to a wire rack; keep the oven on.
  • To make the quiche: In a large skillet, melt 1 tablespoon of the butter over medium to high heat. Add the sausage, fennel seeds, and 1/2 teaspoon salt and cook until the sausage is almost fully cooked, 8 to 10 minutes. Add the mushrooms and remaining 1/2 tablespoon butter and cook until the mushrooms begin to soften and the sausage is fully cooked all the way through, about 5 minutes. Add the sage, stir to combine, and turn off the heat.
  • In a medium bowl, whisk the eggs well until frothy. Add the milk, cream, pepper, and remaining 1/4 teaspoon of the salt and whisk again. Add the cheese and stir to combine. Set aside.
  • Pour the sausage-mushroom mixture into the baked pie crust and spread it evenly. Pour the milk mixture evenly over the sausage and mushrooms.
  • Bake the quiche for 35 to 45 minutes, then cover it with foil and bake for 10 to 15 minutes more, until the center is jiggly but set.
  • Let the quiche cool, then slice and enjoy. The quiche will keep, covered, in the fridge for up to 3 days. Reheat it in the oven or microwave.

SAUSAGE MUSHROOM QUICHE



Sausage Mushroom Quiche image

Make and share this Sausage Mushroom Quiche recipe from Food.com.

Provided by Sherri35

Categories     Breakfast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12

1 (12 ounce) package breakfast sausage patties
1 1/2 cups sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped green pepper
1 (3 ounce) package cream cheese, softened
4 eggs
1/3 cup milk
1/2 cup shredded monterey jack cheese
1/2 cup shredded cheddar cheese
pepper
1 dash ground nutmeg
1 pastry shells (like Pet Ritz)

Steps:

  • In a skillet, cook sausage over medium high heat for three minutes, chopping into small pieces.
  • Add the mushrooms, onion and peppers.
  • Cook and stir five minutes longer or until sausage in no longer pink and the vegetables are tender; drain well and set aside.
  • In a mixing bowl, beat cream cheese until smooth.
  • Gradually beat in eggs and milk.
  • Stir in the cheeses, salt, pepper, nutmeg and the sausage misture.
  • Pour into frozen pie shell.
  • Bake uncovered (on cookie sheet) at 350 for 45 minutes or until a knife inserted near the center comes out clean. If necessary, cover edges of crust with foil to prevent over browling.
  • Let stand ten minutes before serving.

MINI SAUSAGE AND MUSHROOM QUICHES



Mini Sausage and Mushroom Quiches image

Use spicy or mild sausages for this, I made this using small breakfast sausages with casings removed in place of the Italian sausages and added in some cayenne pepper to the sausage mixture.

Provided by Kittencalrecipezazz

Categories     Meat

Time 1h25m

Yield 12 quiches

Number Of Ingredients 13

8 ounces Italian sausages (casings removed)
cayenne pepper (optional)
2 tablespoons oil
2 -3 tablespoons butter
8 ounces fresh sliced mushrooms
1 green onion, minced
1/3 cup shredded swiss cheese
2 -3 tablespoons grated parmesan cheese
1 teaspoon seasoning salt (or to taste)
1 teaspoon black pepper
5 eggs
3 egg whites
1 cup half-and-half

Steps:

  • Set oven to 325 degrees (oven rack set to second-lowest position).
  • Generously spray 12 regular-size muffin tins with cooking spray.
  • Heat oil in a large skillet over medium heat.
  • Add in the sausage meat and cayenne pepper (if using) and cook breaking up meat with a spoon into very small pieces; cook for about 10 minutes or until the meat is browned, transfer to a large bowl.
  • Add in butter to the skillet; add in sliced mushrooms and cook for about 7-10 minutes or until browned; remove the mushrooms to the bowl; cool then chop into small pieces and add to the bowl with the cooked sausage meat.
  • Add in the Swiss cheese and Parmesan cheese, finely chopped green onion, black pepper and seasoned salt to the sausage/cheese mixture; mix to combine.
  • In a bowl whisk eggs, egg whites and half and half cream together until blended.
  • Divide the egg mixture between each muffin tin.
  • Sprinkle about 2 tablespoons sausage mixture on top of the egg mixture.
  • Bake for about 25 minutes or until the tops are just beginning to brown.
  • Let cool for 5 minutes in the tins.
  • Place a rack on top of the pan, then flip it over and turn the quiches out onto the rack.
  • Turn upright and let cool.

JIMMY DEAN HEARTY SAUSAGE MINI QUICHES



Jimmy Dean Hearty Sausage Mini Quiches image

Delicious mini quiches are perfect for a brunch buffet. The ingredients are easily adjusted to what you have on hand, and everyone is sure to love them.

Provided by JimmyDean

Categories     Trusted Brands: Recipes and Tips     Jimmy Dean

Yield 12

Number Of Ingredients 12

1 (16 ounce) package Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained
8 eggs, lightly beaten
¼ cup milk or water
¾ cup shredded Cheddar, mozzarella or provolone cheese
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil or butter
½ cup thinly sliced green onion
½ cup diced sweet red pepper
1 cup thinly sliced mushrooms or yellow squash
1 cup frozen Southern-style hash brown potatoes or diced, pre-baked red potatoes
¼ cup Parmesan cheese

Steps:

  • Preheat oven to 350 F. In a large mixing bowl, combine eggs, milk or water, cheese, salt and pepper; set aside. Heat olive oil or butter in a large skillet; saute onions and any optional vegetables desired until vegetables are tender. Add vegetables and sausage to egg mixture; stir well.
  • Place 12 foil baking cups into cupcake pan. Distribute sausage and egg mixture evenly into baking cups. Bake for 22 minutes or until eggs are set. Remove from oven. Sprinkle with Parmesan if desired.

MINI MUSHROOM-&-SAUSAGE QUICHES



MINI MUSHROOM-&-SAUSAGE QUICHES image

Categories     Egg

Number Of Ingredients 9

8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
1 teaspoon extra-virgin olive oil
8 ounces mushrooms, sliced
1/4 cup sliced scallions
1/4 cup shredded Swiss cheese
1 teaspoon freshly ground pepper
5 eggs
3 egg whites
1 cup 1% milk

Steps:

  • 1. Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray (see Tip). 2. Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper. 3. Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup. 4. Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.

MINI MUSHROOM-SAUSAGE QUICHES



Mini Mushroom-Sausage Quiches image

I made this recipe on the day of the 2010 Cancer Survivor's walk for all the people who were walking with me. They loved it. It is easy and quick to make. I doubled the recipe and used a miniature muffin pan instead of the standard. Freezes very well. I found it on the foodnetwork.com and I did tweak just a little.

Provided by Darlene Wade

Categories     Meat Breakfast

Time 45m

Number Of Ingredients 8

8 oz turkey or pork breakfast sausage, removed from casing and crumbled into small pieces
1 tsp olive oil, extra virgin
8 oz mushrooms, sliced
1/4 c sliced scallions or regular onions
1/4 c shredded swiss, cheddar, and/or mozzarella cheese
1 tsp freshly ground pepper
8 eggs
1 c milk

Steps:

  • 1. Preheat to 325 degrees. Coat a standard size nonstick muffin tin generously with cooking spray.
  • 2. Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool.
  • 3. Add oil to the pan. Add mushrooms and scallions to the pan and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer to the bowl with the sausage; mix well. Let cool for 5 minutes.
  • 4. Whisk eggs, pepper and milk in a bowl; add cheese; mix well. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
  • 5. Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.

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