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?

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This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own.

Buffalo Chicken Meatballs in a buttery sauce are so addictive, delicious, and easy to make.

I partnered with Minerva Dairy to show you how I create this recipe using their delicious butter.

6 generations of Butter Makers, Minerva Dairy is America’s oldest family-owned creamery. Also, this delightful butter is 85% butterfat, high-quality made from pasture-raised cow milk.

I would not only recommend this butter for sautéing, or to make your sauce richer, but for baking and just spreading on your morning toast as well. It is most definitely lusciously delicious! I must admit the Minerva Dairy Butter is one of the best.

Nonetheless, these spicy meatballs are fantastic when you serve them as an appetizer with ranch or blue cheese dressing, and some crunchy vegetables. Also, you could make the best meatball sandwich. We tried it and fell in love with each bite. Also, if you cannot find ground chicken you can substitute with ground turkey.

I tried it and it was just as good!

Tap here for more amazing recipes made with Minerva Butter

Anyways, I have decided to show you today how I made a fun and tasty appetizer platter these delicious meatballs.

This platter would be perfect when you have guests, of course, for potlucks or served for the big game, as well as quick and tasty bites for yourself.

If you make my Buffalo Chicken Meatballs, please tag me on Instagram @sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your tasty creations. Thank you so much for your love and support.

Yield: 16 Meatballs

Buffalo Chicken Meatballs

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Buffalo Chicken Meatballs in a buttery sauce are so addictive, delicious, and easy to make.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 1-pound ground chicken (or ground turkey)
• 1 large egg
• ¼ onion, minced
• 2 tablespoon fresh parsley, chopped
• ½ teaspoon garlic powder
• ½ tablespoon dried parsley
• ¼ cup Parmesan cheese, grated
• ¼ cup panko breadcrumbs
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon oil

Buttery Sauce:

• 4 tablespoons butter
• 1 cup buffalo wing sauce

Optional Ingredients for the platter:

• 1 pack mini mozzarella cheese balls
• ½ block feta cheese
• 1 pack baby carrots
• Bunch of celery
• Snow peas
• Radishes
• English Cucumber
• ½ cup Ranch dressing
• ½ cup blue cheese dressing

Instructions

1. Preheat oven to 400°F.
2. Add onion, garlic, an egg, Parmesan cheese, breadcrumbs, herbs,
   and seasonings to a large bowl then stir with a fork to combine.
3. Add ground chicken then mix until combined, then drizzle a
   bit of oil – do not over-mix or meatballs will be tough. Divide chicken mixture
   into quarters, then each quarter into 4 balls, which gives you 16 meatballs.
4. Place meatballs onto a buttered cooling rack set on top of a
   baking sheet, then bake for 20 to 25 minutes.
5. Melt butter in a skillet over medium-high heat then add
   buffalo sauce and stir to combine.
6. Add cooked meatballs to the skillet then turn them around to
   coat in sauce.
7. Place a lid on top and turn heat to low to keep warm. The
   the sauce will get thicker.
8. Serves everything on the charcuterie board, a large plate,
   or a platter.

Notes

• Oil your hands with a bit of oil so the meatballs roll
  easier.
• You may use grill, or air-fryer to cook meatballs. Cooking
  time may vary.

Did you make this recipe?

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

One of my absolute favorite food is tasty, easy and pan-fried Chicken Schnitzels. I can eat this all day, and every single day without ever getting tired of, and I am not even exaggerating.

I have a love-hate relationship with fried food, but I suspect many of us have the same issue.

Well, I do try not to make it too often, but when I do it is a feast.

Pork or chicken cutlet or schnitzels are such a marvelous mate to serve with salad, over pasta, with potatoes or rice, or perhaps in a sandwich or a wrap.

As you can see there are literally tones of possibilities. To be honest, my family is obsessed with it as much as I am.

Every time when my kids have friends over pork or chicken schnitzels need to be made as well as pasta and sauce. PERIOD!

CLICK HERE FOR MORE CHICKEN RECIPES

I am probably spoiling people too much, but I love having these teenagers over.

On top of all, I enjoy feeding them homemade food and getting some positive feedback.

This is such a stupidly easy recipe, and I know you will love it.

I have decided to share this recipe simply because so many asked for it. Even though I have pork schnitzels, and the method is almost the same.

TAP HERE FOR MY AMAZING PORK SCHNITZEL RECIPE

Anyhow, if you get the chance to make my Chicken Schnitzels, please tag me on Instagram.

@sandraseasycooking with the hashtag #sandraseasycooking.

Thank you so much in advance for all your support. Do not forget to connect on social media with me.

I love seeing your creativity and hearing your thoughts.

RECIPES YOU MIGHT LIKE:

EASY CHICKEN MARSALA

INDIVIDUAL CHICKEN POT PIES

CHICKEN FAJITA SKEWERS

EVERYTHING BAGEL BAKED CHICKEN

Yield: Serve 4

Chicken Schnitzels

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Easy and tasty recipe for my amazing Chicken Schnitzels

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 4 skinless, boneless chicken breasts halves
• Salt and freshly ground black pepper on each cutlet
• 1/2-3/4 cup all-purpose flour (I used gluten-free)
• 3 large eggs, well mixed
• 2 cups breadcrumbs (any type works fine)
• 4-5 tablespoons oil
• Freshly chopped parsley
• Lemon wedges

Instructions

1. Place the chicken breasts on the cutting board and remove if there is any fat. Cut a large chicken breast half in half diagonally lengthwise. See pic below.
2. Place each cutlet in a large plastic bag or use plastic wrap (film), one at a time, and pound them so they are approximately 1/2 inch in thickness.
3. Season each chicken cutlet with a pinch of salt and ground black pepper.
   Prepare 3 bowls, one with flour, second with well-mixed eggs and the last with bread crumbs. I add a pinch of salt and pepper to eggs, some people add in the flour. NOTE* You do not need much salt as breadcrumbs are usually seasoned. If they are not, season accordingly. Add a good pinch of salt, pepper and maybe herbs if the crumbs are not seasoned.
4. Place each piece of chicken in the flour, coating both sides, and shaking off any excess. Next, dunk it into the whisked egg, let any excess liquid drain off. Then coat it with breadcrumbs. Set aside until ready. At this point, you could place them in the airtight container and keep in the fridge for a couple of days. I like adding a wax paper or kitchen paper towel in between each uncooked chicken cutlet.
5. Place a large skillet over medium heat and add the oil. Once the oil is hot but not smoking, carefully place one piece of Chicken Schnitzel into the pan and let it cook for 2 minutes and then flip it over to finish cooking. I like flipping it twice so about 8 minutes per schnitzel and I cook 2 to 3 at the time depending on the size of the skillet. If the skillet or a frying pan is small, like 8 inches I cook only one at the time.
6. Each piece should be golden brown on both sides.
7. Remove the chicken to a kitchen paper towel-lined plate and repeat the process with the remaining chicken.
8. Once all the chicken is cooked, give it all a generous squeeze of lemon, a sprinkle of freshly chopped parsley, and season with more salt if needed.

Notes

Did you make this recipe?

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