Sausage Dressing Mini Quiches With Sourdough Crust

• 2 loaves sliced sourdough bread
• 13 cup butter
• 12 lb Italian sausage (3 large)
• 1 stalk celery, finely diced
• 14 cup onion, finely chopped
• 1 -2 tablespoon fresh minced garlic (or to taste) (optional)
• 3 large eggs, lightly beaten
• 34 cup half-and-half cream
• 12 cup finely shredded mozzarella cheese
• 12 teaspoon poultry seasoning (or to taste)
• 18 teaspoon dried rubbed sage (or to taste)
• seasoning salt or white salt
• black pepper
• parmesan cheese (optional)

1. Cut the sourdough bread slices into 38 rounds using a biscuit cutter.
2. Using a rolling pin roll each round to flatten.
3. Press each round very firmly into the bottom of a 1-3/4-inch mini muffin tin that has been coated with cooking spray.
4. Bake in a 350F oven for about 15-20 minutes or until crisp.
5. For the sausage mixture; in a skillet cook the sausage meat with onion, celery and garlic (if using) until the sausage meat is browned (if you are using mild sausage add in a little cayenne pepper if desired, make certain that the sausage meat if finely crumbled) drain any fat, then place the sausage mixture into a bowl.
6. Add in eggs with half and half cream, mozzarella cheese, poultry seasoning and sage; mix to combine and season with seasoned salt (or white salt) and black pepper.
7. Spoon into prepared sourdough crusts filling about 3/4 full.
8. Id desired lightly top/sprinkle with Parmesan cheese.
9. Bake for 15 minutes or until set.
10. Best served warm.
11. Delicious!

loaves, butter, italian sausage, celery, onion, garlic, eggs, cream, mozzarella cheese, poultry seasoning, sage, salt, black pepper, parmesan cheese

Taken from www.food.com/recipe/sausage-dressing-mini-quiches-with-sourdough-crust-193781 (may not work)