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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 1 |
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Ingredients:
1 (8-oz.) package sliced fresh mushrooms |
1/2 cup chopped onion (1 small onion) |
vegetable cooking spray |
1 (12-oz.) package lean ground pork sausage |
4 large eggs, lightly beaten |
8 egg whites, lightly beaten |
1/4 cup (1 oz.) shredded 2% reduced-fat sharp cheddar cheese |
1/2 cup fat-free milk |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Sauté mushrooms and onion in a nonstick skillet coated with cooking spray over medium-high heat 8 minutes or until onion is tender. Remove from skillet, and place in a large bowl.
2. Cook sausage in skillet 8 minutes or until sausage crumbles and is no longer pink; drain well on paper towels. Stir together sausage, eggs, and next 4 ingredients with mushroom mixture in bowl. Pour mixture into a 10-inch quiche dish or deep-dish pieplate coated with cooking spray.
3. Bake at 350° for 30 minutes or until set. Let stand 5 minutes before serving. Slice into 8 wedges.
4. * One (1-pt.) container of egg substitute may be substituted for the 4 whole eggs and 8 egg whites.
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