Happy Monday Recipe

SPICY MEXICAN QUICHE CUPS

1/2 lb bulk Italian sausage

6 eggs

6 Tablespoons Old El Paso Thick 'n Chunk Salsa

2 oz (1/2cup) shredded cheddar cheese

2 oz (1/2cup)shredded mozzarella cheese

1/2 cup chopped Jalapeno chilies

1 (15 oz) pkg Pillsbury refrigerated pie crusts softened

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1. Heat oven to 425 degrees. Brown sausage in med skillet till no longer pink.

Drain. Cool 10 minutes.

2. Roll out pie crusts and using about a 3 1/2" round,

cut 12 rounds.

Place the rounds in muffin tin, forming a cup.

Set aside

3. Beat eggs thoroughly in med bowl.

Stir in salsa.

In another bowl mix cheeses, chilies.

Stir in cooked sausage.

4. Spoon heaping tablespoon of cheese/sausage mixture into

pie crust cup. Repeat for all cups.

Top cheese mixture with egg mixture, for all cups.

5. Bake at 425 degrees for 14-18 minutes or till filling is set.

Remove from muffin tin, serve warm.

12 quiches

This was our Sunday, dinner and movie (movie, Amelie) meal yesterday.

The evening was enjoyed by all.

***

"After enlightenment, the laundry"

ZEN Proverb I suppose, I best get the washing machine spinning....

Love you.

Me