Mini Breakfast Quiches

Hey folks! It’s another Man Monday!

So, can I start off by saying something about our top 10 recipes of 2013?  I’ll have you know that 3 of the top ten were Man Monday posts. That’s right.  Apparently, you guys like my stuff.  Thanks, I like it too.  Anyway…

I don’t know about you guys but I’m not a huge breakfast person.  Seriously, if I had a choice between an omelet, some pancakes, or a sugary bowl of cereal, I’d probably pick the cereal.  Crazy right?  It probably has something to do with the way I grew up.

As a youngster, my food pyramid was composed of 3-4 servings a day of Captain Crunch, 2-3 servings of Lucky Charms, a couple Creamies (a requirement while playing video games), and the occasional food item with “too many onions” – eaten sparingly.  So excuuuuse me if I like my breakfast cereals as a 29 year old.  Chances are, age won’t change a thing.  In fact, my born-in-the-50’s dad often has a bowl of cereal after dinner… I wonder where I get my cereal addiction from…

So, when a GOOD, not-cereal breakfast shows up in my life, I take note.  Here is one of my most favorite notes:

Mini Breakfast Quiches

Makes 8 quiches
Ingredients

• 1 tube crescent rolls
• 4 eggs
• 1/2 cup milk
• 1/2 lb breakfast sausage of your choosing
• 1 roma tomato, chopped
• 1 mushroom, chopped
• 1/4 cup chopped green onions
• 1/4 teaspoon basil
• 1/8 teaspoon pepper
• 1/8 teaspoon garlic salt
• 1/2 cup shredded cheddar cheese
• salt to taste

Directions

1. Preheat your oven to 350º.
2. Remove your crescent rolls and cut out 8 individual squares (ignore the pre-cut triangle shapes).  Typically, these packages have 4 sheets of dough rolled together; cut each sheet in half to get your eight squares.
3. Grease or use non-stick spray on a muffin tin and place each square in a muffin cavity.  Smash down the dough to fit snug.  Remove any excess dough protruding from the opening. Set the prepared muffin tin aside.
4. Brown your breakfast sausage by cooking for approximately 5 minutes on medium-high heat.  Remove grease and let sausage cool.
5. Combine your eggs and milk in a large bowl.  Beat vigorously for 1 minute.  Add your chopped tomato, mushrooms, chives, basil, pepper, and garlic salt.  Mix well.
6. Add your sausage to the egg mixture and beat lightly.  Make sure your sausage is completely cool, otherwise it will cook the egg and turn into a mess when you add it.
7. Place about 1/4 cup of egg/sausage mixture in each puff pastry cup.  Do not fill to the top of the muffin tin!  The egg mixture expands when cooking.  If you choose to ignore this warning, you may have to end up cleaning out your oven from egg-charcoal and cursing as you burn your forearms and your soul… just saying.
8. Cook your quiches in the oven for approximately 18 minutes.  Place about 1 tablespoon of cheddar cheese on top of each quiche and continue baking for another 1-3 minutes.  That’s it! Enjoy your glorified omelet with croissant dough – ahem, I mean, quiche!