5linksbreakfast sausage or chorizo sausagecooked and chopped (see notes for more ideas and vegetarian options)
2.5cupsgrated cheddar cheese
½cupgreen oniondiced
8eggs
½cupheavy creamor use half and half or milk for a lighter quiche
½cupvegetable oil
Instructions
Pre heat oven to 325F.
In a large bowl, whisk together the eggs with heavy cream and dash of salt and pepper. Add the chopped cooked sausage, green onions, and cheddar cheese and mix well.
On a clean surface or cutting board, lay out a sheet of phyllo dough and brush the top with oil. Add 3 more phyllo sheets and brush with oil after each one.
Use your knife or pizza cutter to cut the stack of phyllo dough into four equal squares (or into squares that will form cups when pressed into your muffin molds, you might need to eyeball the size of the squares you need). Gently press each square stack of phyllo dough into a muffin pan.
Continue working with the rest of phyllo dough until all mini/muffin molds are lined with phyllo sheets.
Pour the egg mixture into the phyllo dough molds, taking care to distribute the sausage and cheese mixture evenly between each quiche.
Bake at 325F until the eggs are set and puff up a little, approximately 15 to 20 minutes, or until the egg is fully set. Allow to cool for a few minute and serve warm.
Notes
→ Try adding any of the following instead of the breakfast sausage (or in addition to the sausage):
Cooked crumbled bacon
Diced ham
Diced bell peppers
Finely chopped broccoli
Crumbled feta cheese
→ Try using a different shredded cheese, such as provolone or pepper Jack. Any meltable cheese would work!→ Scale this recipe up or down: You will need 1 tablespoons of heavy cream and a little over ¼ cup of shredded cheese for every egg. 8 eggs make approximately 12 mini quiches.