8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
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1 teaspoon extra-virgin olive oil
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8 ounces mushrooms, sliced
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1/4 cup sliced scallions
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1/4 cup shredded Swiss cheese
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1 teaspoon freshly ground pepper
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5 eggs
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3 egg whites
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1 cup 1% milk
Instructions
Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray (see Tip).
Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper.
Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.
Tips & Notes
Make Ahead Tip- Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
A good-quality nonstick muffin tin works best for this recipe. If you don't have one, line a regular muffin tin with foil baking cups.
Nutrition
Per quiche- 90 calories; 5 g fat (2 g sat, 1 g mono); 105 mg cholesterol; 3 g carbohydrates; 9 g protein; 0 g fiber; 217 mg sodium; 108 mg potassium.
Originally Submitted
10/30/2009
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Mini Mushroom-&-Sausage Quiches Recipe - Breakfast - Brunch
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