Creole Mini Quiches

Creole Mini Quiches

These easy mini quiches make breakfast a breeze.

Creole Mini Quiches
Serves 24
A simple and delicious brunch dish.
Write a review
  1. 1 (17.3-ounce) box frozen puff pastry, thawed (2 sheets)
  2. 1 cup finely chopped Andouille sausage
  3. 1 cup shredded sharp Cheddar cheese
  4. ½ cup finely chopped red bell pepper
  5. ¼ cup finely chopped green onion
  6. 1 cup half-and-half
  7. 3 large eggs
  8. 1 teaspoon Creole seasoning
  9. ½ teaspoon garlic powder
  1. Preheat oven to 375°. Lightly grease 2 (12-cup) muffin pans with nonstick cooking spray.
  2. Unfold pastry sheets, and using a 3½-inch round cutter, cut 12 rounds from each sheet. Press pastry rounds into the bottom and up sides of prepared muffin cups.
  3. In a medium bowl, combine sausage, cheese, bell pepper, and green onion. Divide sausage mixture among prepared muffin cups.
  4. In a small bowl, whisk together half-and-half, eggs, Creole seasoning, and garlic powder. Pour half-and-half mixture evenly in muffin cups.
  5. Bake until set, 15 to 20 minutes. Let cool in pans for 2 minutes. Remove from pans, and serve warm.
Louisiana Cookin



Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.