You may remember that a few months ago Jones Dairy hired me to develop some recipes for their website, using their delicious gluten free sausage products. One of the recipes I came up with was a quiche, using their gluten free mild breakfast sausage rolled out as the crust. It came out great (I’ll post links to the recipes when they go live over on the Jones Dairy site), and I wanted to use the same crust concept for some other low carb recipes here on IBIH. Since I still had some rolls of the sausage they sent me to use in the recipes, I decided to fool around with it this weekend.
I chopped and sauteed the rainbow chard with eggs, ricotta and mozzarella cheese (among other things) and it made a delicious filling for the sausage crust. I tried it several different ways, and my favorite was made in the mini muffin pan as shown in the photo above. It can also be made in regular cupcake size, tart size, or in one large pie that can be cut into wedges. If you are vegetarian you can omit the sausage crust altogether and it’s still very tasty.
The mini muffin size make a perfect one-bite party appetizer, while the cupcake size is perfect for a quick breakfast or lunch when you’re in a hurry. I even enjoyed them cold, right out of the fridge, though hot is preferable.
You may find that you need a little extra sausage if you are making the mini-size, rather than the large pie, because the sausage to filling ratio is a little different. These are insanely filling by the way, which is great because just a few bites keep me full for hours! Hope you guys like them and as always I love hearing your feedback in the comments!
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