Sausage Mushroom Quiche Appetizers

• 8 ounces, weight Bulk Sausage, Crumbled
• 1 Tablespoon Butter
• 8 ounces, weight Mushrooms, Chopped
• 1/4 cups Grated Swiss Cheese
• 1 teaspoon Freshly Ground Black Pepper
• 8 whole Eggs
• 1 cup 2% Milk

1. Preheat oven to 325 degrees F. Coat a nonstick mini-muffin tin generously with cooking spray.
2. Heat a large skillet over medium-high heat.
3. Add sausage and cook until golden brown, 6 to 8 minutes crumbling pieces as you cook so you have tiny crumbles.
4. Transfer to a bowl to cool.
5. Add butter to the same pan.
6. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes.
7. Transfer mushrooms to the bowl with the sausage.
8. Let cool for 5 minutes.
9. Then stir in cheese and pepper.
10. Whisk eggs and milk in a bowl.
11. Divide the egg mixture evenly among the prepared muffin cups.
12. Sprinkle a heaping teaspoon of the sausage mixture into each cup.
13. Bake until the tops are just beginning to brown, 30 minutes.
14. Let cool on a wire rack for 5 minutes.
15. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack.
16. Turn upright and let cool completely.

sausage, butter, weight mushrooms, swiss cheese, freshly ground black pepper, eggs, milk

Taken from tastykitchen.com/recipes/appetizers-and-snacks/sausage-mushroom-quiche-appetizers/ (may not work)