Mini Feta and Spinach Crustless Quiche Muffins
Our Purnell's Original Country Sausage (Medium), Greek seasoning blend, chopped red onion, mushrooms, spinach, feta, eggs and 2% milk are the ingredients in these mini-quiches.
In a frying pan, heat the sausage over medium heat. Cook until done, drain and dry on paper towels. Pour out fat. In the same pan, cook the mushrooms and onions in the oil for about 5 minutes or until they become golden.
Add the spinach to the pan and cook for just a minute. Allow this mixture to cool for about 10 minutes while you preheat your oven to 400F and grease up your muffin pan.
In a bowl, beat together your eggs, milk, salt, pepper and seasoning blend (or save this and sprinkle it on the top if you want).
Divide the spinach mixture among the 12 muffin cups. Divide the egg mixture (it’ll take about 1/4 cup each). Bake for about 10 minutes or until cooked through. Test them with a toothpick.
Perfect for breakfast on the go- they reheat beautifully!
Makes 12 quiches
Original recipe here: jennys-cookbook.blogspot.com
- 1/2 cup chopped red onion
- 1 cup chopped mushrooms
- 1 cup frozen, thawed and squeezed spinach
- 1/2 cup crumbled feta
- 4 large eggs
- 1/2 cup 2% milk
- ½ lb Purnell’s Original Country Sausage (Medium), cooked, drained and dried
- Greek seasoning blend