Enjoy these protein-packed mini quiches any time—breakfast, lunch, or as a snack. Super easy to make and delicious when they are cold as well.
Ingredients
- 4 Angel Bay Gourmet Breakfast Sausage Patties
- 6 Better Eggs size 8
- 125 ml milk
- ½ tsp salt
- ¼ tsp black pepper
- 80 g grated tasty cheese
- 10 cherry tomatoes quartered
- ½ capsicum finely chopped
- 1 small courgette diced
- Fresh parsley finely chopped
- Dot’s Oil Spray for the muffin pan
Instructions
- Preheat the oven to 180 °C and spray a standard size non-stick muffin tin with a little oil (omit this if you are using a non-stick pan).
- Cook the Angel Bay Gourmet Breakfast Sausage Patties according to the packet instructions and set aside to cool slightly, then chop into small pieces.
- While the patties are cooking, whisk the eggs with the milk, salt, and pepper, and stir in the grated cheese. Add the chopped meat patties and tomatoes to the egg mixture and stir gently to combine.
- Divide the mixture evenly across the muffin holes and bake for about 20 minutes. They should be golden and springy when they are cooked.
- Allow to cool slightly before removing them from the muffin pan - they are quite fragile when they are hot.