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April 2005 Issue
Sausage & Asparagus Mini-Quiches
by Ronda L. Halpin
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Over and over again, I hear the same excuse for skipping breakfast. "I don't have time." My answer is also always the same. "It's all about priorities." But I do understand that a healthy breakfast can take time and that it might not seem like the best use of your time when there are kids to get off to school, lunches to pack and jobs calling to you just beyond the horizon. So, this month, I'm offering a recipe that allows you to take a little time on the weekend to make a dozen, or more, mini-quiches that can be eaten cold or warm (just a quick 30 seconds in the microwave should do it) and on the go.

With great ingredients like asparagus, sausage and sharp cheese, these little morsels pack a lot of flavor. On their own, they help fill the gap that's left when you skip breakfast, although they are even better when paired with a piece of fruit or a glass of orange juice. Breakfast on the go never had it this good ... who said the only breakfast on the go consists of a huge muffin or a starchy bagel?

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .

 

Sausage & Asparagus Mini-Quiches

  • 8 thin asparagus spears
  • 6 oz. breakfast sausage
  • 7 eggs
  • 1 c. milk
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 oz. sharp cheddar cheese -- shredded
Preheat the oven to 325°F.

Clean the asparagus and trim the ends. Cut the spears into 1/2-inch pieces and divide evenly among the cups of a 12-muffin tin that has been sprayed with cooking spray.

In a small skillet, crumble and fry the breakfast sausage until it's cooked through. Divide that evenly among the 12 muffin cups as well.

In a large bowl, whisk together the eggs, milk and seasonings. Pour the mixture evenly among the 12 muffin cups. Sprinkle each cup with a little of the cheese before baking the quiches in the preheated oven for about 25 minutes or until the egg mixture is set and the cheese is bubbly. Allow the quiches to cool for about 10 minutes before serving or transferring to a container to chill.

  • Yields: 12 mini-quiches
  • Preparation Time: 45 minutes
 



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