Mini Sausage Mushroom & Cheese Quiches

Yield: 16 cupcake size Quiches

These little omelets are tasty and filling and quick. Just pop one or two of them in a Microwave for about 30 seconds- and breakfast is served. A little ketchup, a little hot sauce. Yum!!

Ingredients

1 package of Pork Sausage Roll (Jimmy Deans, or Jones- your choice) 

1 cup fresh small diced white mushrooms

1/2 cup small diced green bell pepper

10 whole large eggs

1/4 cup milk

1/4 teaspoon black pepper

1 cup (4 ounces) shredded cheddar cheese

1/2 cup sliced green onion

Preheat oven to 350 degrees, and line cupcake pans with 16 cupcake baking liners.

 

Saute the sausage in a medium size pan, breaking it up with a wooden spoon, especially if you are using a not stick pan. Saute until the pork starts to brown, than add the peppers and mushrooms; continue to saute the mixture until the pork is cooked through, remove from the heat and drain; set aside to cool.

In a large mixing bowl, whisk the eggs, cheese and black pepper until combined than add the sausage mixture.

Divide the eggs mixture evenly between the 16 paper lined molds. 
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool on a wire rack at least 10 minutes before serving.

 

Chef Ed's Note: after the quiches cool completely, remove the paper liners, and wrap each quiche in plastic wrap; store some in the refrigerator and the rest in the freezer. As I said these make a tasty and quick breakfast. Reheat in a microwave oven for 20 seconds.