Sausage Mini-Quiche

sI prepared these Sausage Mini-Quiches for a recent baby shower. The preparation work was worth the deliciousness!

Here's what you need:

1 roll Phyllo Dough

1/2 pound country sausage, sage

1/4 cup finely minced onion
1/4 cup finely diced red bell pepper

1 clove finely minced garlic

4 ounces cream cheese at room temperature
1/8 tsp dry mustard powder

1/4 tsp ground sage

1/4 tsp ground thyme (I didn't have ground thyme, so I used fresh thyme)

1/4 tsp onion powder
1/2 tsp salt

Dash of hotsauce
Dash of Worcestershire Sauce
2 eggs
Shredded Gruyere or Swiss Cheese

Makes 24 mini-quiches

1. Prepare the Phyllo Dough according to the package instructions. Alternate a layer of Phyllo dough with a layer of melted butter. Build five sheets for one set. Using a 2 1/2 inch biscuit cutter, cut shells for the quiche. Fit each circle into the mini-muffin pan.

2. Saute pork sausage, onion, red bell pepper, and garlic together until the meat is no longer pink. Break up the sausage into small pieces as you saute. Let pork sausage mixture cool to room temperature.

3. Spoon 1/2-1 Tbs. of the cooled pork mixture into each mini-muffin cup.

4. Blend cream cheese, dry mustard, sage, thyme, onion powder, salt, pepper, hot sauce, Worcestershire sauce until smooth. Beat in eggs one at a time until incorporated.

5. Spoon egg and cheese mixture over sausage in each cup. Top with a sprinkling of Gruyere or Swiss cheese.

6. Bake 10 minutes in a 400F oven.

Enjoy!