24 "mini quiches"
MMMmmm! Just what I was looking for a recipe that will serve 24 people. Great for gatherings and pot luck lunches,and the Red Hat ladies. The recipe was in my morning newspaper..curtsey of Johnsonville kitchens. Looks yummy enough to try ,and I hope it will tickle your taste buds also. I would serve these on a plate with some fresh crispy lettuce, along with some green salsa. YUMMY! Nancy May 29,2013
prep time
25 Min
cook time
15 Min
method
---
yield
24 serving(s)
Ingredients
- 1 package johnsonville vermont maple srup breakfast sausages.
- 2 cups multi grain crackers .....crushed
- 1/2 cup shredded parmesan chese
- 1 package frozen swet petite corn,thawed..... i like shoepeg corn)
- 1 package frozen broccoli florets, thawed, drained & chopped
- 2 cups (8 oz) shredded cheddar cheese
- 12 medium eggs....beaten
- 1/8 teaspoon each salt & pepper...to taste
How To Make 24 "mini quiches"
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Step 1Preheat oven to 350F. Cook sausages according to pkg. directions, then cut into 1/2 inch pieces.Set aside. In a bowl,combine cracker crumbs and parmesan cheese. Sprinkle the bottom of 24 muffin cups with cooking spray. Divide sausage evenly among the muffin cups. Top with combined broccoli, corn and cheese. Combine the beaten eggs with salt & pepper, carefully pour into muffin cup pan. Bake at 350 16-20 minutes, or until eggs are set. Let stand for 2 minutes before removing from pans. Recipe and pictures from: JOHNSONVILLE KITCHENS - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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