Remove the refrigerated pie crust from the package and allow to sit at room temperature for 15-20 minutes. Preheat your oven to 375 degrees and spray a muffin tin with cooking oil spray.
Unroll the pie crust and using a glass or biscuit cutter, cut 3-in. circles in dough. I was able to get all 12 circles by rolling the scraps into a ball, then rolling it out with a rolling pin and cutting additional circles. Press the circles into the muffin tin.
Next, fill the tins with diced Hillshire Farm® Tajin® Chili Lime Smoked Sausage, diced bell pepper, and green onions.
Whisk 6 eggs seasoned with salt and pepper and pour into filled muffin tin. At this point, you can top with shredded cheese or omit like I did.
Bake the quiche cups for 20 minutes or until the egg is completely set. Allow to cool for a few minutes before removing from the muffin tin. Serve as-is or garnished with chopped cilantro.
Notes
If you are substituting a protein that is uncooked, cook it first before baking. The quiche cups can be stored in the refrigerator for up to 5 days or in the freezer for 2 months. Re-heat in the microwave, toaster oven, or air fryer.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.