Sausage quiche cups

Ingredients

Cooking spray

Two 9-inch refrigerated pie crusts (unbaked)

1 Ib bulk sausage

1 dozen eggs

8-oz shredded reduced-fat monterey jack or cheddar cheese

Directions

1. Preheat oven to 350 degrees. Coat muffin tins with cooking spray. Unroll pie crusts and cut out circles with a 3-inch cookie cutter.

Place each round in bottom of tins; push dough against sides and prick with a fork. Bake 10 minutes, until crusts are slightly golden.

2. Meanwhile, cook sausage over medium heat, breaking apart meat, until no longer pink, about 10 minutes.

3. In a mixing bowl, whisk eggs slightly, then add cooked sausage and cheese and stir well. Scoop ¼ cup egg mixture into each pie crust. Bake 25 minutes.