Here is a recipe that I created for a fun and easy dinner. Bebe B was able to help make these and loved that they were “little”. We paired them with some toasted whole wheat english muffins and a mixed green salad. Leftovers made a great breakfast the next morning!
Butternut Mini Quiches - 12 Months+
6 medium eggs
2 tbsp butternut squash puree
1 green onion (finely chopped)
5-6 cleaned crimini mushrooms (rough chopped)
3 links cooked chicken sausage (rough chopped)
1 tsp olive oil
1 tbsp fresh rosemary (finely chopped)
1 tsp fresh thyme (finely chopped)
1/ tsp salt
1/4 tsp black pepper
Splash of milk (I use unsweetened almond milk)
Preheat oven to 350 degrees F. Lightly oil a 12 cup muffin pan (to prevent sticking). Sauté mushrooms and sausage in olive oil for about 3-4 minutes on medium heat, mix in green onion and set aside. In a large bowl whisk together eggs, squash puree, rosemary, thyme, salt, pepper and milk till well combined. Fold mushroom mixture into egg mixture. Fill each muffin cup about 2/3 full and bake for about 20-25 minutes, it might be lightly quicker if using convection. Cool for about 5-10 mins before serving. Enjoy!
This recipe is gluten-free.