Sausage & Cheddar Mini Quiches

1/2 cup of butter, softened

3 ounces Of cream cheese, softened

1 cup of -purpose flour

1 cup of shredded cheddar cheese

1/2 p ound of sausage

1 tablespoon of chives, chopped

2 eggs

1 cup of half -and half

1/4 teaspoon of salt

A dash of cayenne

Mix the butter and the cream cheese in a medium bowl until creamy and blend in the flour.

Refrigerate the butter, cream cheese, fl our mixture for 1 hour then roll into 1 1/2” to 2”

balls. Press the balls into muffin cups and preheat the oven to 375 degr ees. Crumble the

sausage into a small skillet and cook over medium heat , stirring occasionally until browned

and drain from the surplus fat. Sprinkle the sausage evenly in to the pastry shells inside the muffin

cups and top using the cheddar cheese and chi ves. Whisk the eggs, half -and-half, salt,

and the cayenne together until well blended and pour the amalgamation in the saus age

within the pastry shells. Bake for 25 to Half an hour or until set. Serve hot and ensure to

refrigerate any leftovers.

Note:
These are great for breakfast