Breakfast Quichakopitas

Ingredients

• 5 Large Eggs
• ½ C Heavy Cream
• ¾ C Milk
• ½ t Kosher Salt
• ½ t Pepper
• 2 T Olive Oil, divided
• 1¼ C Chopped Kale, loosely packed
• ¼ C Diced Onion
• 3 MorningStar Farms® Sausage Patties - Hot & Spicy Sausage, defrosted and diced
• 4 oz Sharp Cheddar Cheese, shredded
• Phyllo Dough, defrosted in the refrigerator overnight.
• ¼ C Olive Oil (and more as needed)
• 2 4” Ramekins, very well oiled
• Muffin tin(s) with a total of 12 cups
• Quiche Fillings of your choice (now is the time to experiment!)

Instructions

1. 1 Whisk Together The Eggs, Cream, Milk: Whisk together the eggs, cream, milk, salt, and pepper. Set aside.
2. 2 In A Pan On Medium Heat: In a pan on medium heat, sauté the kale and onion in 1 T olive oil until soft. Add the other tablespoon of olive oil and the sausage, and sauté until crisp. Remove to a bowl and set aside.
3. 3 Carefully Place One Sheet Of Phyllo: Carefully place one sheet of phyllo dough on a clean, dry counter. Brush with olive oil, being sure to go all the way to the edge. Place another sheet on top and brush with olive oil. Repeat until you have a stack of 7 sheets. Cut in half lengthwise, and then into thirds crosswise. Place each piece into a muffin tin, ensuring that the dough is pressed along the bottom and sides and comes to the top of the rim; going above the rim is perfectly fine!
4. 4 Preheat The Oven To 350F: Preheat the oven to 350F.
5. 5 Make Another Stack Of 7 Sheets: Make another stack of 7 sheets of phyllo dough layered with olive oil, cut into six pieces, and place into the muffin tin.
6. 6 Evenly Distribute The Cheese Among The: Evenly distribute the cheese among the 12 cups, and then do the same with the kale, onion, and sausage mix. Ladle enough egg in each cup to fill it ¾ of the way to the top.
7. 7 Add Your Chosen Quiche Filling To: Add your chosen quiche filling to the ramekins, and then ladle the remaining egg mixture into each one. Place the ramekins on a small baking sheet.
8. 8 Bake The Muffin Quichakopita Until Puffed: Bake the muffin quichakopita until puffed up and set, about 20 minutes, and the ramekins until nearly set in the center, about 25 minutes. The ramekins and muffin tins won’t finish at the same time, just keep an eye on things!