Preheat oven to 400 degrees F. Grease mini-muffin pans.

On a lightly floured board, place unfolded thawed pastry sheet and roll out into a rectangle 12 x 14 inches and about 1/8-inch thick. Using a 2-1/2-inch biscuit cutter, cut 24 rounds. Fit rounds into mini-muffin cups.

Gently saute sausage, onion, red bell pepper, and garlic together until meat is no longer pink, breaking it up as you go. Drain off fat and cool to room temperature. Place 1/2 to 1 tablespoon sausage mixture into each pastry cup.

Blend cream cheese, dry mustard, sage, thyme, onion powder, salt, hot sauce, and Worcestershire sauce until smooth. Beat in eggs, one at a time, just until incorporated.

Spoon egg and cheese mixture over sausage in each cup. Top with a sprinkling of Gruyere or Swiss cheese.

Bake 10 minutes until puffed and golden. Serve warm.

May be baked ahead and frozen. Reheat in a 350-degree F. oven for 15 to 20 minutes.

Makes 24 mini-Quiches, about 2-3 per person.


The filling is good in a standard 9" pie shell or pre-made puff pastry tart shells, for those with phyllo-obia.

Mr Breakfast would like to thank ks3398 for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 1 vote.

From Debbie19702 (Team Breakfast Member)

Rating (out of 5):

This recipe is absolutely fabulous! I've made it several times and everyone always raves about it. Now, I always make a double batch because they go quick and even if you have leftovers, they freeze beautifully! My only suggestion is that I fold the sausage into the egg mixture and pour into the mini muffin pan rather than spooning each in separately.

Comment submitted: 1/20/2017 (#20181)

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