Heat a large skillet over medium high heat. Add sausage and break up with a spoon or spatula.
Remove tough ribs and chop your greens and add to the skillet. Sprinkle in 1/4 tsp. salt, the ground mustard, and all of the pepper.
Stir and cook until the meat is not longer pink and just starting to brown. Remove from heat and set aside.
In a large mixing bowl, crack all the eggs. Whisk and add in the cream and remaining salt and whisk very thoroughly. Sometimes I even use my immersion blender for this.
Shred the cheese and set aside.
You will need 2 – 12 well muffin tins. Grease them well. I use the spray avocado oil, but use whatever you typically use to grease a pan.
Spoon approximately 2 tablespoons of the meat and vegetable filling into each cup. No need to be super particular about this.
Then sprinkle on a little cheese. Just divide it up evenly between the 24 cups.
Give your egg mixture one more quick whisk then SLOWLY pour into each cup, leaving about 1/4 inch of space at the top of each one.
Bake for 16 minutes or until just set. You do not want to overcook these, especially if you plan to freeze and re-heat.
Your quiches may get real puffy in the oven. Aren’t they pretty?
They will deflate as soon as you take them out. But they’re still super delicious.
For freezing: allow to cool in the muffin tins for a few minutes, then carefully remove them to a cooling rack. Allow to cool for about 15 minutes, then place in a freezer safe package. That’s it! Super fast breakfasts coming right up!