Preheat oven to 350 degrees F. Spray a 24 cup mini muffin pan with no stick spray. Place pan on foil or parchment lined baking sheet.

In a small skillet, crumble and brown the sausage until no longer pink. Transfer to a paper towel lined plate.

Divide the sausage evenly between the muffin cups. Next, divide the peppers, spinach and ham between the cups. Top with even amounts of cheese.

In a large mixing bowl, whisk together the eggs, salt, pepper, hot sauce and half and half.

Pour the egg mixture into a glass measuring cup. Carefully, pour small amounts of the egg mixture into each muffin cup, covering the ingredients. Continue filling the cups with remaining egg mixture.

Bake for about 16-20 minutes or until egg mixture is set. Remove from the oven and allow to set about 5 minutes. Remove each quiche from the pan by running a small plastic knife around each quiche. Transfer to a cooling rack

Serve warm or at room temperature. Refrigerate unused portions.