Sausage, Jack and Cheddar Mini Quiches

2 packages refrigerated mini buttermilk biscuits

1 pound Italian sausage

1 cup ranch salad dressing

¾

teaspoon ground red pepper

2 eggs

8 ounces low-fat cheddar, shredded

8 ounces Monterey Jack cheese, shredded

2¼

ounces black olives, sliced

Heat oven to 400 degrees.

With a serrated knife, score each biscuit into thirds horizontally and gently separate layers (you'll have 72 pieces). Pat biscuits into nonstick mini-muffin pans.

In a fry pan, cook sausage thoroughly, breaking into small pieces. Drain.

In a large mixing bowl, stir together ranch dressing and ground pepper and eggs until well combined. Add sausage, cheddar, Monterey Jack and olives.

Spoon filling into prepared cups almost to the top and bake 9 to 10 minutes until filling begins to brown and bubble. Let rest 5-10 minutes before removing from pan.

Enjoy warm or freeze for later use. Set on wax paper-covered cookie sheets in freezer until hard. Transfer to storage bags and return to freezer. Reheat 10-15 minutes in a 325-degree oven.

Variation: To make a hearty dip, omit the eggs and biscuits and turn mixture into 8-by-8-inch casserole and bake about 30 minutes at 325 degrees or until lightly browned and bubbly. Serve with your favorite chips. Serves 16.