Crepe Quiche Cups

Prep Time
1 hr 45 min
Cook Time
25 min
16 servings
Recipe by:

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

Filling :

  • 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.

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Information per Serving
Serving Size 1
Calories 238
Fat 19 g
Saturated Fat 7 g
Cholesterol 87 mg
Sodium 284 mg
Carbohydrates 8 g
Dietary Fiber trace
Protein 9 g