CREPE QUICHE CUPS

Crepe Quiche Cups image

When it comes to trying new recipes, I'm always up for the challenge, and crepe cups have turned out to be one of my favorite things to serve while entertaining. They're a nice change for breakfast on those holiday mornings when family is gathered around. -Sheryl Riley, Unionville, Missouri

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h5m

Yield 16 crepe cups.

Number Of Ingredients 12

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Ingredients

2 large eggs
1 cup plus 2 tablespoons 2% milk
2 tablespoons butter, melted
1 cup all-purpose flour
1/8 teaspoon salt
FILLING :
1/2 pound bulk pork sausage
1/4 cup chopped onion
3 large eggs
1/2 cup 2% milk
1/2 cup mayonnaise
2 cups shredded cheddar cheese

Steps:

For crepe batter, in a small bowl, beat the eggs, milk and butter. Combine flour and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour., In a small skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. In a large bowl, whisk the eggs, milk and mayonnaise. Stir in sausage mixture and cheese; set aside., Heat a lightly greased 8-in. nonstick skillet. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. , Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. , Line greased muffin cups with crepes; fill two-thirds full with sausage mixture. Bake at 350° for 15 minutes. Cover loosely with foil; bake 10-15 minutes longer or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 209 calories, Fat 16g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 246mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.