These mini quiches are individually sized for great portion control. The combination of half egg and half cheese sauce makes for a tasty breakfast, brunch or catering option.
|1/2 gal||Hot water (180°-190°F)|
|1 bag||Foothill Farms® Monterey Jack Cheese Sauce Instant Mix (#106T)|
|8 c||Liquid eggs|
|8 c||Ground sausage, fully cooked|
|4 c||Diced onions, sauteed|
|2 c||Shredded Monterey Jack cheese|
|24 each||Pie crust, unbaked, 3 ½” rounds|
Prepare oversized muffin tin with pan release. Press one pastry round into the bottom of each cup to form a crust. Place into a preheated 425°F oven to par-bake crusts for 8-10 minutes. Remove from oven and reduce temperature to 350°F.
Pour hot water into mixing bowl or container. Pour cheese sauce mix (15.5 oz) into water while vigorously stirring with a wire whisk. Continue stirring until mix is completely dissolved and cheese sauce is smooth.
Add in eggs. Stir until combined.
Stir in sausage, onions and cheese.
Fill each crust with mixture. Bake at 350°F for 8-10 minutes or until eggs are set. Serve warm.