Crepe Quiche Cups

Crepe Quiche Cups
Prep Time
1 hr 45 min
Cook Time
25 min
Yield
16 servings
Recipe by: Taste of Home Magazine

The perfect breakfast for holiday mornings with your family.

Make This Recipe

Ingredients

  • 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

Preparation

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.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Learn More
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