Johnsonville Sausage Quiche Cups


3 Johnsonville Sausage Patties

1 package (8 oz) 1/3 less fat cream cheese, softened

2 tablespoons milk

2 eggs

½ cup shredded Emmentaler or Swiss cheese (2 oz)

2 tablespoons chopped parsley

2 (4.5 oz) cans biscuits



Heat oven to 375 degrees.  Spray 12 regular size muffin cups with butter no-stick cooking spray.  In skillet, cook and break up Johnsonville sausage patties.  Drain on paper towel.  Crumble and set aside.  In a small bowl, beat cream cheese until smooth.  Gradually add milk and eggs, beating at a low speed until smooth.  Stir in cheese and parsley.  Set aside.  Separate biscuit dough and press in bottom of muffin cup, forming ¼ inch rim.  Place half of the Johnsonville sausage in bottom of dough-lined pan cups.  Spoon cheese mixture evenly into the cups.  Sprinkle top with remaining bacon.  Bake about 25 minutes.  Remove biscuit cups from pan and enjoy!