Spicy Mexican Quiche Cups

1. 1

   Heat oven to 425u00b0; in a small skillet, cook sausage over medium heat, stirring often, until browned; drain; set aside to cool.

2. 2

   In a bowl, mix together the cheese and chiles; stir in cooled sausage.

3. 3

   In another bowl, beat eggs; stir in salsa.

4. 4

   Remove pie crusts from pouches; place flat on a work surface; with rolling pin, roll each crust into a 12-inch round.

5. 5

   With a 3 1/2 inch round cutter, cut 22 rounds from crusts, rerolling scraps as necessary.

6. 6

   Press each round into ungreased muffin cup or fluted tartlet pan.

7. 7

   Spoon 1 heaping tablespoon cheese mixture into each crust-lined cup; top each with 1 tablespoon egg mixture; divide any remaining egg mixture among cups.

8. 8

   Bake 14-18 minutes or until filling is set; garnish with fresh cilantro; serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.