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5 from 1 vote

Mushroom and Sausage Mini Breakfast Quiches

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 8
Author: Joanna Cismaru


  • 1 can of regular size Pillsbury biscuits 10 in a package
  • 4 eggs
  • 1 cup chopped Kabanos sausage any other dry sausage would work
  • 1 cup cheddar cheese shredded
  • 1/4 cup heavy cream
  • 1 cup shiitake mushrooms chopped
  • salt and pepper to taste
  • 1 tbsp olive oil
  • chives for garnish


  • Preheat oven to 375 F degrees. Spray a Mini Loaf Pan with cooking spray.
  • In a small skillet heat the olive oil and add mushrooms and sausage and cook for 3 minutes, stirring occasionally, just until mushrooms and sausage gets some color. Set aside and let cool.
  • In a bowl whisk the eggs with the heavy cream. Add cheese, mushrooms, sausage and season with salt and pepper. Stir everything together.
  • The can of biscuits has 10 biscuits but I only used 8 because the pan only has 8 slots, so place the other 2 in a ziploc bag and use at a later time. Roll each of the 8 biscuits so that it's about 4 or 5 inches and then press them down in the bottom and up the sides of each mini loaf pan.
  • Pour the egg mixture evenly in each mini loaf.
  • Bake for 15 to 20 minutes or until golden brown.
  • Garnish with chives and serve warm.