Making this in individual servings versus a pie or casserole dish, allows for making ahead an freezing to have on hand for a quick breakfast or snack -- or serving at a buffet table.
While the recipe calls for sausage, other possibilities can include: chopped cooked bacon, ham or shrimp. I sometimes add chopped onion and/or green pepper as I like to "tweak" a recipe.
Breakfast Quiche Cups
1 pound bulk sausage, cooked and crumbled
6 eggs at room temperature
1/2 cup half & half, or milk at room temperature
1-1/2 cups frozen hash browns, or rehydrated hash browns
1 cup shredded Cheddar cheese, or cheese of choice
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. baking powder
Preheat oven to 350 degrees
Cook sausage on medium high heat, breaking apart into small pieces. Let cool down. While sausage is cooking, in a bowl mix together eggs, half & half, salt, pepper and baking powder. Add potatoes, cheese and sausage and mix well to combine.
In a large 6 cup or smaller 12 cup sprayed muffin pan, pour mixture evenly to fill cups.
Large cups will hold about a half cup of mixture and 12 cups pan, 1/4 cup of mixture.
Bake for 25-30 minutes. Test for done with a tooth pick which should come out clean. Serve warm, or cool down and freeze in storage bags. To reheat, microwave for one minute.
Estimated cost $5.00 or less; large cups, .83 cents or less; small cups .42 cents or less per serving.
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