Last weekend I was at my daughter, Lyla’s, fathers house and Lyla’s Step Mom was pulling a variation of these out of the oven. She told me how she preps them on Sunday for their busy mornings. I think it’s such a fantastic idea! In our rush to get the kids out the door for school in the mornings I have been so pressed for time that I’m throwing a Tim Hortons breakfast sandwich in their hands…or worse. I like the idea of having a healthy, hand held, breakfast on hand for those crazy mornings. I have already got to use these once this week! I made a couple dozen but I’ve attached a recipe for one dozen if you want to try them out.  Go as fancy or as plain as you please. Add whatever vegetables your kids are into, and omit whatever vegetables they won’t eat. I actually did a few with just egg, cheese & sausage in case the kids are being picky on a particular morning. We do what we got to do, right!? Enjoy!

Ingredients

1. 2 Little Sisters chicken sausage defrosted, remove casing. 
2. 1/4 cup diced onion
3. 4-6 mushrooms diced
4. 1/2 sweet red pepper diced
5. drizzle of olive oil ( or oil of choice) for cooking veg.
6. 3 farm fresh eggs
7. 1/3 cup milk ( I used whole milk)
8. 1 tsp of grainy mustard
9. Salt and Pepper

• cook 12 tart shells as directed ( I used ready to bake Tenderflake tart shells )
• defrost & remove casing from 2 Little Sisters maple chicken sausage and brown meat in pan, breaking the meat apart lightly with a potato masher gives it a fine, consistency which is nice in these quiche.
• meanwhile, heat olive oil and cook onion, mushroom, and sweet pepper together until soft.
• whisk milk, eggs, salt, pepper & mustard together lightly
• once tart shells are cooked and cooled, fill half of the tart with sausage & vegetable mixture, pour egg mixture over the top leaving a little space to add shredded cheese if desired.
• Bake at 375 degrees until the egg is set in the middle. 25 – 35 minutes.
• cool & freeze in a container or large freezer bags for quick breakfasts on the go!