24 "MINI QUICHES"
Nancy J. Patrykus
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
1 pkgjohnsonville vermont maple srup breakfast sausages.
2 cmulti grain crackers .....crushed
1/2 cshredded parmesan chese
1 pkgfrozen swet petite corn,thawed..... i like shoepeg corn)
1 pkgfrozen broccoli florets, thawed, drained & chopped
2 c(8 oz) shredded cheddar cheese
1/8 tspeach salt & pepper...to taste
How to Make 24 "MINI QUICHES"
- Preheat 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: