The Okeechobee Waterway cuts across the state of Florida at the northern edge of the Everglades, going from the ICW at the Port Lucie Inlet to Lake Okeechobee and on west to Ft. Myers. Populated by herons, eagles, manatees and an occasional alligator, it’s a nature-lover’s delight as well as being part of The Great Loop.
Many snowbird cruisers store their boats along the Okeechobee for the summer. In case of a hurricane, this area is about as far from the coast as you can get in southern Floida and there are several dry storage yards. We chose to leave our boat at one while we returned to Illinois to sell our house and become full-time live-aboard cruisers once again.
Leaving the boat yard and heading down the Okeechobee towards Ft. Myers last fall was a special time. I knew we’d want to get an early start and have breakfast underway as there are several locks and bridge openings. Somehow, a bowl of cereal didn’t seem fitting for the start of a new phase of our lives, not to mention being hard to eat while keeping a hand on the wheel. These mini quiches were perfect – special yet easy to eat while motoring along. No manatees, but we did spot a gator! M
Mini Sausage Quiche
- 1 Roll of 5 refrigerated biscuits
- 9- ounce package precooked sausage crumbles (or ½ pound bulk sausage crumbled and cooked)
- ½ cup shredded Four Cheese blend
- 3 eggs
- ½ cup milk
- 2 tablespoons sliced green onion tops, for garnish
- Preheat oven to 400 degrees F. Grease 10 muffin cups and fill any remaining cups in the pan half full of water so they don’t warp.
- Cut the 5 biscuits (see notes) crosswise to make 10 rounds. Use your fingers or a rolling pin to flatten each one into a circle about 4” in diameter. Place each one in a greased muffin cup so that it comes most of the way up the sides and lightly press it into the pan.
- Place roughly even portions of the sausage on each piece of dough, then do the same with the cheese.
- Mix the eggs and milk together until well blended. Pour the egg mixture over the roll/sausage/cheese in the muffin cups, filling each about ¾ full. Garnish each cup with a few slices of green onion.
- Bake for 20 to 22 minutes, until tops are dark golden. Take a fork and slide one of quiches up a bit in the pan – the roll should be golden on the sides, too. Bake a few minutes longer if the roll is not quite done.
- Let sit for 2-3 minutes to allow quiches to firm up a bit, then use a fork or spoon to slide each one out of the pan and set it on a plate. Wait another 3 – 4 minutes until cool enough to hold and eat.
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