Sausage Dressing Mini Quiches
2 loaves sliced sourdough bread
1/3 cup butter
1/2 pound Italian sausages (3 large)
1 stalk celery finely diced
1/4 cup onions finely chopped
1 -2 tablespoon fresh minced garlic (or to taste)
3 large eggs lightly beaten
3/4 cup half-and-half cream
1/2 cup finely shredded mozzarella cheese
1/2 teaspoon poultry seasoning (or to taste)
1/8 teaspoon dried rubbed sage (or to taste)
seasoning salt or white salt
Cut the sourdough bread slices into 38 rounds using a biscuit cutter. Using a rolling pin roll each round to flatten. Press each round very firmly into the bottom of a 1-3/4-inch mini muffin tin that has been coated with cooking spray.
Bake in a 350 degree oven for about 15-20 minutes or until crisp.
For the sausage mixture; in a skillet cook the sausage meat with onion, celery and garlic (if using) until the sausage meat is browned (if you are using mild sausage add in a little cayenne pepper if desired, make certain that the sausage meat if finely crumbled) drain any fat, then place the sausage mixture into a bowl.
Add in eggs with half and half cream, mozzarella cheese, poultry seasoning and sage; mix to combine and season with seasoned salt (or white salt) and black pepper.
Spoon into prepared sourdough crusts filling about 3/4 full. If desired lightly top/sprinkle with Parmesan cheese.
Bake for 15 minutes or until set. Best served warm.