Sausage & Goat Cheese Quiche Muffins

These soft and pillowy quiches are great to have for breakfast or any time of the day.  You can make a  bunch and freeze them.  Pull them out for an on the go lunch or snack any time.

1/4 cup of milk

8 eggs

1/2 teaspoon of veg oil

4 mild italian sausage links (casings removed)

3 tablespoons of goat cheese

1 cup of broccoli florets

Salt, pepper & paprika

2 tablespoons of grated parmigiana cheese

Break up and brown the sausages, toss in the chopped up broccoli florets.  Mix the eggs, milk, veg oil and salt, pepper and parprika to taste.

Using a 12 muffin tin, grease it up with butter.  Make sure to get into the crevices otherwise it will stick.

Drop some sausages and broccoli mixture into each muffin tin, amount depends on how much meat and veg you want in each quiche.  Crumble the goat cheese and drop some in each muffin.  Pour the egg mixture into each muffin, fill them about half way up.  Sprinkle some parmigiana cheese on top.

375 degrees oven for 15 minutes, then 1 minute on broil to get the tops nice and golden.

Enjoy

Advertisements

One thought on “Sausage & Goat Cheese Quiche Muffins

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s