Mini Sausage Quiches
I have made these using the mild sausage but I have to say they are not as good, if you are using mild pork sausage you may want to add in a pinch of cayenne pepper, the amounts may easily be doubled
Yield 12 quiche
Ingredients:
8 ounces spicy bulk pork sausage meat (such as Jimmy Dean’s Spicy Pork sausage or can use Italian sausages casings removed)
2 tablespoons oil
2-3 tablespoons butter
8 ounces fresh sliced mushrooms
1 green onion minced, minced
1/3 cup shredded Swiss cheese
2-3 tablespoons freshly grated Parmesan cheese
salt and fresh ground black pepper, to taste (I use seasoned salt)
5 large eggs
1 cup light cream (such as half and half
Instructions:——————————————–
Preheat oven to 325 degrees F (oven rack set to second-lowest position).
Generously spray 12 regular-size muffin tins with cooking spray.
Heat oil in a large skillet over medium heat.
Add in the sausage meat and and cook breaking up meat with a spoon into very small pieces; cook for about 10 minutes or until the meat is browned, then transfer to a large bowl.
Add in butter to the skillet; add in sliced mushrooms and cook for about 7-10 minutes or until browned; remove the mushrooms to the bowl; cool then chop into small pieces and add to the bowl with the cooked sausage meat.
Mix in the Swiss cheese and Parmesan cheese, finely chopped green onion then season with salt and black pepper.
In a bowl whisk 5 eggs with 3 egg whites and light cream together until well blended.
Divide the egg mixture between each muffin tin.
Sprinkle about 2 tablespoons sausage mixture on top of the egg mixture.
Bake for about 25 minutes or until the tops are just beginning to brown.
Let cool for 5 minutes in the tins.
Place a rack on top of the pan, then flip it over and turn the quiches out onto the rack.
Turn upright and let cool.
Related posts:
- Kitten’s Spicy Sausage Cream Cheese Crescent Bites
Bisquick Sausage and Broccoli Bake
Spicy Sausage-Stuffed Mushrooms
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