Ingredients

• Cooking spray
• 2 9-inch refrigerated pie crusts, unbaked
• 1 lb bulk sausage
• 12 eggs
• 8-oz shredded monterey jack or cheddar cheese

Directions

1. Preheat oven to 350 degrees.

2. Coat muffin tins with cooking spray.

3. Unroll pie crusts and cut out circles with a 3-inch cookie cutter.

4. Place each round in bottom of tins; push dough against sides and prick with a fork.

5. Bake 10 minutes, until crusts are slightly golden.

6. Meanwhile, cook sausage over medium heat, breaking apart meat, until no longer pink, about 10 minutes.

7. In a mixing bowl, whisk eggs slightly, then add cooked sausage and cheese and stir well. Scoop 1/4 cup egg mixture into each pie crust. Bake 25 minutes.

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