Muffin Quiche

These muffin shaped treats are a nice make ahead or on the go breakfast and are a good choice for Easter brunch. They are pretty on a plate and easy to reheat.  Variations might include adding chopped crisp bacon, crumbled cooked pork sausage or diced ham. Cheddar or Montery Jack Cheese  can be subbed for the Swiss.

Muffin Cup Quiche

One roll crescent roll dough
4 eggs
1/2 cup milk or half and half
1/3 cup diced red pepper or chopped pimiento
2 green onions, sliced thin
1/2 cup finely chopped smoked sausage
1 teaspoon dried thyme.
salt and freshly ground pepper
4 oz  Swiss cheese, shredded
Preheat the oven to 375F.
Spray a 12 serving muffin tin with cooking spray.
Pop open the crescent roll dough and separate the 8 triangles on a flat surface.Then lay the big end of each over 8 muffin cups, cutting the “tail” that is leftover.  You will use all these tails to make 4 more muffin cups. Press dough into muffin cups. The edges will be uneven, but after baking, create a rustic tart crust.
In a bowl, whisk eggs, milk, thyme, salt and pepper.
Divide vegetables and chopped sausage evenly between each muffin cup. Repeat with egg mixture and sprinkle grated cheese on top. Bake for 12 minutes, or until filling is set and crust beginning to brown.

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