Makes 48                                                                                                                                                                                                           Beth’s original recipe

1 crust pie dough (can use homemade, a pie crust mix or premade pie crust)
1 onion, chopped
½ lb breakfast sausage
1 green pepper, chopped
9 eggs
½ cup to 1 cup milk
Salt and pepper, to taste
¼ tsp garlic salt
2 cups finely shredded cheese of choice
Broccoli florets, finely chopped

1. Grease each cup of a mini muffin pan with shortening or spray with non-stick spray.
2. Blanch broccoli for 1 minute in boiling water. Immediately drain. Cover with cold water. Drain again when cool.
3. Sauté sausage, onion and green pepper until sausage is browned.
4. Mix together eggs, milk, salt, pepper and garlic salt in a large measuring cup
5. Put a dime-size ball of pie dough in each cup of a mini muffin pan. Flatten each ball of dough in the bottom and up the sides of the cup.
6. Place 1 or 2 tiny florets of broccoli, then ½ to 1 tsp. of sausage mix in the pie crust. Pour egg mixture from a large measuring cup into each cup. Top with the shredded cheese.
7. Bake at 400° for 12-15 minutes – until the egg is set and cheese is melted and slightly browned.

Makes 48 mini bite-sized quiche.