Mini Quiche Recipe – Sausage, Spinach, and Bell Pepper Mini Quiches

Preheat oven to 180°C (350°F).

In a skillet over medium heat, cook the ground sausage until fully browned. Drain excess fat.

Add chopped spinach and diced bell pepper to the skillet. Cook for 2-3 minutes until spinach wilts and peppers soften. Remove from heat and set aside.

In a mixing bowl, whisk together eggs, milk (or cream), salt, pepper, and optional herbs.

Stir in the cooked sausage and vegetable mixture, then add the shredded cheese. Mix until combined.

Grease a mini muffin tin or use paper liners. Pour the mixture evenly into each cup, filling about 3/4 full.

Bake for 15-20 minutes or until the quiches are set and lightly golden on top.

Let cool slightly before removing from the tin.

Serving Tips:

Serve warm or at room temperature for breakfast, brunch, or a snack.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.