Description
These Sausage Wonton Quiches are a delightful, bite-sized breakfast treat featuring savory sausage, melted Colby Jack cheese, and a creamy egg mixture baked inside crispy wonton wrappers. Perfect for a brunch gathering or a quick breakfast, these quiches combine ease of preparation with delicious, comforting flavors.
Ingredients
Scale
Sausage and Cheese
- ½ lb sausage
- 1 cup shredded Colby Jack cheese
Egg Mixture
- 3 large eggs
- 1 cup heavy cream
- 3 tbsp sour cream
- 2 tsp Dijon mustard
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt and pepper, to taste
Others
- 18 wonton wrappers
- Cooking spray, for greasing
Instructions
- Preheat and prepare muffin pan: Preheat your oven to 350ºF (175ºC). Spray a muffin pan generously with cooking spray to prevent sticking. Press one wonton wrapper into each muffin cup, ensuring they fit well and form little cups. Lightly spray the tops of the wonton wrappers with cooking spray for crispiness.
- Partially bake wonton cups: Bake the wonton-lined muffin pan for 5 to 7 minutes, or until the edges of the wonton wrappers start to turn a golden brown color. This step ensures the wonton shells get crispy and hold their shape. Remove from oven and set aside.
- Cook sausage: In a skillet over medium-high heat, cook the sausage until it is no longer pink, breaking it apart into small crumbles as it cooks. Once fully cooked, drain the excess grease from the pan to avoid greasy quiches.
- Assemble sausage and cheese: Evenly distribute the cooked sausage among the baked wonton cups. Sprinkle the shredded Colby Jack cheese on top of the sausage in each cup.
- Mix egg filling: In a medium bowl, whisk together the eggs, heavy cream, sour cream, Dijon mustard, garlic powder, onion powder, salt, and black pepper until smooth and fully combined.
- Add egg mixture: Carefully spoon the egg mixture over the sausage and cheese in each wonton cup, filling them nearly to the top but leaving a little space to prevent overflow.
- Bake to set: Return the muffin pan to the oven and bake the quiches for 20 minutes, or until the eggs are fully set and the tops have slightly puffed and become lightly golden.
Notes
- You can substitute breakfast sausage with turkey sausage or a vegetarian sausage alternative.
- For an added flavor boost, try adding chopped green onions or fresh herbs to the egg mixture.
- These quiches are best served warm but can be refrigerated and reheated for quick breakfasts throughout the week.
- If you prefer a lower calorie option, consider using half-and-half instead of heavy cream and reducing the cheese slightly.
- Be careful not to overfill the wonton cups to prevent spillage during baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
