Easy Quiche Muffins | Sausage, Spinach, and Bell Pepper Mini Quiche Recipe
Ingredients
200g (7 oz) Ground Beef Sausage
1 cup (60g) Chopped Spinach
1 medium Bell Pepper, finely diced
6 large Eggs
1/2 cup (120ml) Milk
1 cup (100g) Shredded Cheese (cheddar, mozzarella, or a mix)
1/2 tsp Salt
1/2 tsp Black Pepper
1/4 tsp Garlic Powder
1/4 tsp Paprika
1 tbsp Olive Oil, for cooking
Step by Step Directions
Step 1: Prep the Oven
Preheat your oven to 350°F (180°C) and grease a 12-cup muffin tin with olive oil. Don’t skip this step even non-stick tins need that extra slick.
Step 2: Cook the Sausage
In a skillet, heat the olive oil and cook the sausage until it’s browned and crumbly. This should take about 5-6 minutes over medium heat.
Step 3: Add Vegetables
Toss in the chopped spinach and diced bell pepper. Sauté until the spinach wilts and the peppers soften. The color contrast here is stunning it’s a rainbow in the pan!
Step 4: Mix the Eggs
Whisk together the eggs, milk, salt, pepper, garlic powder, and paprika in a large bowl. Beat until it’s smooth and slightly frothy.
Step 5: Combine Everything
Fold the cooked sausage mixture and shredded cheese into the egg base. Stir gently to make sure the filling is evenly distributed.
Step 6: Fill the Muffin Tin
Pour the mixture evenly into each muffin cup. I use a 1/4 cup measuring scoop for this it’s clean and consistent every time.
Step 7: Bake
Bake for 20-25 minutes, or until the tops are puffed and lightly golden. A toothpick inserted in the center should come out clean.
Step 8: Cool Slightly and Serve
Let them rest for 5 minutes before popping them out. I like mine warm with a touch of hot sauce chef’s kiss!
