Crepe Quiche Cups
The perfect breakfast for holiday mornings with your family.
Make This Recipe
- 2 Eggland's Best eggs (large)
- 1 cup plus 2 tablespoons 2% milk
- 2 tablespoons butter, melted
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 1/2 pound bulk pork sausage
- 1/4 cup chopped onion
- 3 Eggland's Best eggs (large)
- 1/2 cup 2% milk
- 1/2 cup mayonnaise
- 2 cups (8 ounces) shredded cheddar cheese
For crepe batter, in a small bowl, beat the eggs, milk and butter.
Combine flour and salt; add to egg mixture and mix well.
Cover and refrigerate for 1 hour.
In a small skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.
In a large bowl, whisk the eggs, milk and mayonnaise. Stir in sausage mixture and cheese; set aside.
Heat a lightly greased 8-in. nonstick skillet. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly.
Cook until top appears dry; turn and cook 15-20 seconds longer.
Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed.
Stack crepes with waxed paper or paper towels in between until cooled.
Line greased muffin cups with crepes; fill two-thirds full with sausage mixture.
Bake at 350°F for 15 minutes.
Cover loosely with foil and bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Saturated Fat||7 g|