Butternut Mini Quiches

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.


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