Mini Mushroom-&-Sausage Quiches |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Ingredients:
8 ounce(s) turkey breakfast sausage removed from casings and crumble |
1 teaspoon(s) extra-virgin olive oil |
8 ounce(s) sliced mushrooms |
1/4 cup(s) sliced scallions |
1/4 cup(s) shredded swiss cheese |
1 teaspoon(s) black pepper |
5 eggs |
3 egg whites |
1 cup(s) 1% milk |
Directions:
1. Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray (see Tip).
2. Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, about 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, about 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper.
3. 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.
4. Bake until the tops are just beginning to brown, about 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.
5. Tips:
6. 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.
7. Next: Nutrition Facts
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