Heat oven to 425 F. Brown sausage in medium skillet over medium heat until no longer pink, stirring frequently. Drain, cool 10 min. Beat eggs thoroughly in medium bowl. Stir in salsa. In another medium bowl, combine cheeses and chiles; mix well. Stire in cooled cooked sausage.
Remove pie crusts from pouches. Unfold crusts; press out fold lines. With rolling pin, roll each crust lightly to form 12-inch round. with 3 1/2 inch round cutter, cut 22 rounds from crusts, rerolling scraps as necessary. Press rounds in bottoms and up sides of 22 ungreased medium muffin cups.
Spoon 1 heaping Tbsp cheese mixture into each crust-lined cup. Top each with abt 1 Tbsp. egg mixture. divide remaining egg between cups. Bake at 425 F for 14-18 min. or until filling is set. Remove from cups.
150 cal per 1 appetizer
Originally Submitted
8/28/2012
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