Mini Sausage Quiches PRINT
- YIELD: 1 dozen
- PREP TIME: 30 min
- COOK TIME: 30 min
These crustless mini quiches are like portable omelets. Turkey sausage keep them light and savory. Small and satisfying, they’re also a good finger food for your next cocktail party.
|8||ounces turkey breakfast sausage, removed from casing and crumbled into small pieces|
|1||teaspoon extra-virgin olive oil|
|¼||cup sliced scallions|
|¼||cup shredded Swiss cheese|
|1||teaspoon freshly ground pepper|
|1||cup 1% milk|
|Optional - 8 ounces mushroom, sliced|
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, 6 to 8 minutes. Transfer to a bowl to cool. (Optional)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.
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, 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.
Per quiche (with mushrooms): 90 calories; 5 g fat ( 2 g sat , 1 g mono ); 105 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 9 g protein;0 g fiber;217 mg sodium;108 mg potassium