A tasty, easy, and delicious Mini Breakfast Quiche, which is perfect any time of the day. 

Now that kids are starting school again this quick and versatile dish is perfect.

Not only that you can use ingredients that your family likes, but you can store these yummy quiches in the fridge for a fast breakfast before they leave.

Also, this makes an incredible breakfast or bench idea for adults as well. If you have any leftover sausages, or a few bags of cheese open with just a few tablespoons in each this could be a perfect way to use it up.

I know that by the end of the week and just before I go shopping there is always a bit of this and that. Don’t you just love those “Emphy Your Fridge Day”? I sure love them!

CHECK OUT MORE OF MY TASTY BRUNCH OR BREAKFAST RECIPES

From time to time I saute a bit of pepper which I love and make it vegetarian, other times I load it with bacon or sausages.

It is really an amazing family and budget-friendly dish. Furthermore, you can prep it over the weekend for a stress-free morning work week.

I used this muffin tin or a pan for this recipe: https://amzn.to/3le1iZv

Also, this is my Amazon store. I add products that I used or have in the past, but there are books, vitamins, things for cooking and baking, etc.

If you decide to make this recipe please make sure to tag me on INSTAGRAM @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share them with my readers as well. Thanks so much for all your love and support!!!

Yield: 6 SERVINGS

Mini Breakfast Quiche

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A tasty recipe for Mini Breakfast Quiche

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 pie crust (if frozen and store-bought, defrost and use only one for this recipe)
• 1 tbsp unsalted butter + for greasing
• 6 to 8 breakfast pre-cooked sausages
• 4 to 6 eggs, mixed
• 1/8 teaspoon of salt
• 1/4 teaspoon black pepper
• Small Pinch of baking soda
• 1 cup cheese blend, large shredded
• 2 tablespoons olive oil or melted butter

Flaky Homemade Pie Crust:

• 1 large egg
• 2 + 1/2 tablespoons ice water
• 1 + 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup shortening, chilled
• 6 tablespoons unsalted butter, sliced into small cubes

Garnish option:

• Green onions or Chopped fresh parsley
• Sesame seeds

Instructions

1. Prepare ingredients for the pie crust or use store-bought. If you are using store-bough make sure it is defrosted in the fridge overnight.

Flaky Homemade Pie Crust

1. Mix the flour and salt in a large bowl. Add the butter and shortening.
2. Using two forks, or pastry cutter, cut the butter and shortening into the mixture until it looks almost like a coarse meal. Bits of butter are welcome.
3. Measure about 1 cup of water and add ice. Stir it around and wait for a minute until ice starts melting, then measure water– since you need cold water. Drizzle the cold water, 1 tablespoon at a time, and stir with a rubber spatula or wooden spoon after every tablespoon is added. Do not add any more water than you need to add. Also, you should stop adding water when the dough begins to form large clumps.
4. Transfer the pie dough to a well-floured work surface. The dough should come together quickly and should not feel too sticky on the touch. However, using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball and divide dough in half, then flatten each half into 1-inch thick discs using your hands.
5. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours.
6. After the dough has chilled for about 2 hours, take a cookie cutter or a large enough cup/glass to fit your muffin tin cup and cut the dough out. My muffin tin is large, so I used a large cup and only six tarts, which could be doubled if you used a smaller muffin tin.

Mini Breakfast Quiche

1. Preheat oven to 375F/190C
2. Mix eggs, and add a pinch of salt and black pepper, mix it, and set aside.
3. Slice sausages, and measure cheese.
4. Butter each muffin tin even if the tin is Non-Stick. I used Jumbo Muffin Tin.
5. Place a mini cut-out dough into the muffin tin cup and press a bit.
6. Using a fork dock the pie crust, which is the slight stabbing of the dough for about 4-5 times with a fork to keep it from getting puffy.
7. Add sausages, then pour mixed eggs over each. Try to go halfway, then you can refill until each has the same about of eggs.
8. Add a bit more shredded cheese on top.
9. Bake between 18-20 minutes in the middle rack of your oven.
10. Allow it to cool down for 5 minutes, then use a spoon to go around and pop them put.

Notes

You can use different cheese. I prefer large shreds of cheese blend; large shreds because it's fantastic with these sausages and eggs.

Time will be wary depending if you are making a pie crust using store-bought.

You can use smaller muffin tin which you could possibly make 12 Quiches instead of 6 jumbos.

If you have any leftover dough, use it or wrap it well and keep it refrigerated.

You can use any sausages or pre-cooked and sliced bacon.

Muffin Tin that I used: Click Here to get it on Amazon.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 756Total Fat: 65gSaturated Fat: 29gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 280mgSodium: 694mgCarbohydrates: 24gFiber: 1gSugar: 2gProtein: 19g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Chicken Burger with spicy peanut butter slaw was amazing. Not only are these simple to prepare but after grilling or cooking, you can keep the patties in the fridge for days.

So, they are perfect for meal prep if you are doing it. All you got to do is heat and eat.

Now, if you are doing low carb, there is a simple solution for that too. You can use almond flour instead of panko breadcrumbs and enjoy these protein-packed chicken patties even if you are doing low-carb diet.

I partnered with PB2 Foods to create recipes using their products.

This time I used their new PB2 Crunchy Powdered Peanut Butter, which is peanut butter reimagined!

Freshly roasted peanuts are pressed to remove most of the oil.

Mix in some roasted peanut pieces, a little sugar, and a dash of salt for flavor, and the result is peanut butter with only 2.5 g of fat per serving – almost 70% fewer calories than traditional peanut butter and 5 g of plant-based protein.

Anyhow, my family and I enjoyed these Asian-inspired burgers with spicy slaw.

If you like me and love Asian flavors, then these burgers are for you.

You could serve patties in the bun, on the salad, or use lettuce to wrap them up, which is perfect for the low-carb option.

Also, the addition of PB2 Crunchy Powdered Peanut Butter in both burger patties and slaw was perfect. It gives you something extra so you could enjoy every bite.

TAP HERE FOR MORE DELICIOUS RECIPES WITH PB2 PEANUT BUTTER POWDER

With that being said, I feel like using any other condiment was not necessary. I used mayo, and it was great. However, we have tried skipping slaw and using BBQ sauce and cheese. We had divided opinions on this one.

Three of us preferred using slaw in the burger. It was a perfect balance of sweet and spicy, which was incredible.

We are hosting a fun giveaway for USA residents on my Instagram, so check it out. Tap here to enter. @sandraseasycooking

Yield: Serves 4

Chicken Burges with Spicy Peanut Butter Slaw

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Chicken Burges with Spicy Peanut Butter Slaw are simple and tasty, and perfect for your outdoors or indoor grilling.

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Ingredients

• 1-2 cups of slaw, any on hand
• •1/2-1 cup Broccoli Slaw
• •1/2-1 cup Asian mix slaw

Chicken burger:

• 1 pound Ground Chicken
• Salt and pepper to taste, a generous pinch.
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon ginger powder
• 2 scallions, chopped
• Lime zest
• 1 tbsp. soy sauce
• 1 tbsp. PB2 Foods Peanut Butter
• 1/2 cup panko breadcrumbs
• 2 tbsp. Oil

Spicy Peanut Dressing:

• 2 tbsp. PB2 Peanut Butter
• 2-3 tablespoon Lime juice
• 1 tbsp. Soy sauce
• 1 tbsp. spicy chili crisp (sriracha as a sub)
• 2 tbsp. honey (or brown sugar as a sub)
• 3 garlic cloves, minced
• 2 tbsp. cilantro, chopped
• 1 tbsp. oil
• 1/4 tsp Salt, or to taste

Instructions

1. Combine all the ingredients for the dressing for the slaw.
   Drizzle it over slaw and toss well to coat. Keep refrigerated until ready to be
   used. I used Asian slaw and broccoli slow combined. Use whichever you prefer.
2. Combine everything for the chicken burgers and mix well. One pound makes four burgers. If you wish to make more, double or triple, and season accordingly.
3. Make quarter-pound patties and pan fry or grill for 3-4 minutes on each side or until safe internal temperature: 170°F (well-done). USDA Safe Minimum 165°F; however, I like chicken at 170°F.
4. Place buns on your grill or frying pan to get a bit burnt and crunchy on the inside.
5. Lastly, build your burger. Spread a bit of mayo or wherever you prefer, add the burger, then slaw on top. Enjoy!
   
   

Notes

• You may use ground turkey if you prefer.
• For low carb use almond flour instead of panko breadcrumbs.
• If you have peanut allergies (obviously) skip PB or use PB Foods almond butter powder.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 890Total Fat: 58gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 44gCholesterol: 140mgSodium: 1405mgCarbohydrates: 60gFiber: 8gSugar: 33gProtein: 36g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

These Classic Patty Melt Sandwiches are so simple, mouthwatering, and extremely easy to make. It is probably one of my favorites just because I absolutely love the combination of beef patty, cheese, and caramelized onions.
I mean, who would not love this?! It is a sandwich of my foodie dreams.

My family went bananas over it. You see, my husband and I didn’t grow up eating it like many of our American friends.
It was a completely new experience when I first made it compared to some of you eating it in your school cafeteria or diners.

However, I can say that I am so glad that I was the one who introduced this American Classic Sammie to my family. Indeed! It is a must-have at least once a month.

TAP HERE FOR MORE TASTY AND EASY SANDWICH RECIPES

What is Patty Melt?

As I said, patty melt is a sandwich consisting of a hamburger patty with melted cheese and topped with caramelized onions between two slices of griddled bread, traditionally rye or marbled rye. However, sourdough or Texas toast usually is substituted in some regions, including the southern U.S.A.

Well, It is unclear when the patty melt was precisely invented. There are records that it was served as early as the 1940s. The patty melt is a variant of the traditional American cheeseburger, but instead of using it in a bun, it was served on the toasted bread.

Source: Wikipedia

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TEX-MEX GRILLED TOFU QUESADILLAS

BACON EGGS AND CHEESE CROISSANT SANDWICHES

TASTY PRESSED CUBAN SANDWICH

CROQUE-MONSIEUR SANDWICH

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SMOKED SALMON BAGEL SANDWICHES

Well, I am glad it got invented because it is absolutely delightful. Not only easy to prep but to make it as well. If you make these for your family, you will thank me later. I cannot say enough!

I hope you try making it, and if you do place make sure to tag me on INSTAGRAM @SANDRASEASYCOOKING, with the #sandraseasycooking hashtag.

Also, I just added a video slide with a quick step by step instructions. I am sure some of you will find it helpful. Thank you all so much for your support!

Yield: Makes 4 Sandwiches

Classic Patty Melt Sandwich

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These Classic Patty Melt Sandwiches are mouthwatering, tasty, and so easy. It is probably one of my favorites burgers just because I absolutely love the combination of beef patty, cheese, and caramelized onions.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 1/2 pounds Laura’s Lean Ground Beef
• 1 tsp Table salt
• 1 tsp Ground black pepper
• 1 tbsp Olive oil
• 1/4 tsp Worcestershire sauce
• 3/4-1 stick of butter, unsalted, divided
• 10 oz Yellow onion, sliced
• 6-8 slices Swiss cheese
• 8 slices of Bread; we used Texas toast

Instructions

1. To Laura’s Lean Ground Beef, add 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, olive oil, and Worcestershire sauce. Mix well until all ingredients are combined then divide the meat approximately into 4
   equal portions (about 6 ounces each). Form each portion loosely into the thick burger to fit your bread slices, then make a deep depression in the center with your thumb.
2. Place on the platter, cover, and refrigerate for 15 minutes.
3. Meanwhile, turn the stove to medium and heat your skillet, griddle, or a frying pan then add unsalted butter.
4. When the butter is melted, add the onion, toss to coat in the
   butter. Toss every 2 to 3 minutes until the onions are soft and golden brown. About 12 to 15 minutes. Set aside!
5. You can grill burgers or use a skillet/griddle. Since it is a grilling season, I thought of making my burger on the grill.
6. For the grill: Grill the burgers until golden brown about 4 minutes on one side, flip, and grill 4 minutes for medium-rare. Please make your burger doneness your preferences.
7. If you are cooking on the sauté pan, skillet, or griddle: Heat the oil in the skillet or griddle over high heat until the oil begins to shimmer; Turn down the heat t medium, then cook burgers for 3-4 minutes on each side for medium-rare. When done set aside.
8. Spread a thin layer of butter on each slice of bread.
9. Place a slice or two of cheese, a tablespoon of caramelized onions, a burger, a bit more of carnalized onions and top it off with the cheese. Place another slice of bread on top.
10. Heat your skillet or a griddle, then toast the sandwich on both
    sides for a few minutes until golden brown and crisp, and the cheese is melted. Slice in half and serve right away.
    
    

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