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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