Smoked Sausage and Potato Hash Brown Mini Quiches
- Prep
- 15 min
- Cook
- 35 min
- Yield
- 24 servings
- Level
- medium
- Cuisine
- American
Individual-sized quiches featuring crispy hash brown crusts filled with smoky sausage, sharp cheddar, and creamy custard. Perfect for brunch gatherings, meal prep, or holiday entertaining when you need portable portions that reheat beautifully. The hash brown crust adds satisfying texture while eliminating traditional pastry work, making these accessible for any cook.
No ratings yet — be the first
Method
9 steps- 1
Preheat oven and spray muffin pans with cooking spray
- 2
Press thawed and dried hash browns into muffin cups forming crusts up the sides
- 3
Brush hash brown crusts with melted butter and bake until set
- 4
Reduce oven temperature
- 5
Whisk together eggs, half-and-half, dry mustard, salt and pepper until combined
- 6
Divide sausage and cheese evenly among prepared crusts
- 7
Spoon egg mixture into each crust and bake until set
- 8
Cool in pan before removing
- 9
Garnish with fresh parsley if desired
Tips
Squeeze hash browns thoroughly in clean kitchen towel to remove excess moisture for crispier crusts.
Let quiches cool completely before removing from pans to prevent breaking the delicate hash brown crusts.
Make ahead and reheat in 350°F oven for 5-7 minutes for best texture.
Good to Know
Refrigerate up to 3 days in covered container
Assemble completely and refrigerate overnight before final baking
Serve warm or at room temperature
Common Mistakes
Squeeze hash browns dry to avoid soggy crusts
Cool completely before removing to prevent breaking
Substitutions
Dairy-Free Swaps
General Alternatives
different flavor profile
FAQ
Can I freeze these quiches?
Yes, freeze baked quiches up to 3 months. Reheat from frozen in 350°F oven for 15-20 minutes until heated through.
What if I don't have muffin pans?
Use a 9-inch pie pan and bake as one large quiche, increasing baking time to 25-30 minutes at 350°F.
Can I make these dairy-free?
Substitute coconut milk for half-and-half and nutritional yeast for cheese, though texture will be different.