Ingredients
- 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
Preparation method
- 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
Posted by Chef M.H. on May 4th, 2010
