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Mini Crustless Baby Kale, Sausage and Cheddar Quiches


  • 3 Smithfield Hometown Original Breakfast Sausage patties (cooked and chopped into very small pieces)
  • 5 eggs
  • 3/4 cup half and half
  • 3/4 cup shredded sharp cheddar cheese
  • 1 cup kale, rinsed, removed from stalks and chopped into small chunks
  • 1 Tbsp diced green onion
  • freshly ground salt and pepper (to taste)
  • a pinch of nutmeg (or a couple grinds of fresh)


  1. Preheat oven to 350?F and spray a muffin pan with non-stick spray.
  2. Cook the 3 Smithfield Hometown Original Breakfast Sausage patties according to package directions. Let it cool and then chop into very small pieces.
  3. In a medium-sized mixing bowl, combine eggs and half and half and whisk together until fully combined. Add in the seasonings, baby kale, cheese and breakfast sausage and stir together well.
  4. Divide the quiche mixture evenly among the 12 muffin pan holes. Top with more cheese if desired. Bake in the oven 25-30 minutes, until the eggs are set and starting to get golden brown.
  5. Remove and let cool slightly before removing from pan to cool completely.
  6. Store in the refrigerator or freezer in an airtight container until ready to serve. Serve warm.