Quiche Muffins

I love these! They are so good for a brunch or breakfast. They freeze well too.

4 eggs
1 cup milk
2/3 cup butter (I used 1 stick)
3 cups bisquick
1 lb. cooked breakfast sausage
2 cups shredded zucchini
¾ cup chopped green onion with green tops
¾ cup grated cheddar
¾ cup grated swiss
¾ cup grated provolone (or whatever combination of cheeses you like)

Preheat oven to 350. Oil muffin cups or spray with nonstick spray. Stir eggs, milk, butter and biscuit mix in a bowl. Stir in meat, zucchini, green onion and cheese, blending thoroughly. (At this point, batter may be refrigerated overnight in an airtight container.)

Scoop batter into prepared muffin cups. (Use jumbo cups to make luncheon-size muffins, or standard or mini cups for appetizers.) Bake jumbo cups for 25-30 minutes, standard size for 20-25 minutes, and mini cups for 15-18 minutes. Remove from the oven when golden brown, allow to cool slightly before removing from pan.

Makes 8 jumbo muffins, 16 standard muffins, or 96 mini muffins.