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Bacon-Sausage Quiche Tarts

 Bacon-Sausage Quiche Tarts
As a teacher, you attend many meetings and also have special celebrations with rest of the staff. The other teachers a very fond of this treat and often request that I bring it to our functions. — Jackie Milliken, Pittsboro, North Carolina
40 ServingsPrep: 30 min. Bake: 10 min.


  • 2 cans (12 ounces each) refrigerated buttermilk biscuits
  • 6 Johnsonville® Original Breakfast Sausage Links, chopped
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped fresh mushrooms
  • 2 tablespoons chopped green pepper
  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons heavy whipping cream
  • 3 eggs
  • 1-1/2 cups (6 ounces) finely shredded cheddar cheese, divided
  • 5 bacon strips, cooked and crumbled


  • Preheat oven to 375°. Split each biscuit into two layers; press
  • each into an ungreased miniature muffin cup.
  • In a large skillet, cook sausage, onion, mushrooms and pepper over
  • medium heat until meat is no longer pink and the vegetables are
  • tender; drain.
  • In a large bowl, beat cream cheese and cream until smooth. Beat in
  • eggs. Fold in 3/4 cup cheddar cheese and the sausage mixture. Spoon
  • 1 tablespoon into each cup. Sprinkle with bacon and remaining
  • cheese. Bake 10-15 minutes or until golden brown. Serve warm. Yield:
  • 40 appetizers.