Mini Mushroom & Sausage Quiches

By á-47

These crustless mini quiches are like portable omelets. Turkey sausage and sauteed mushrooms keep them light and savory.

Great finger food for a cocktail party

Put in regular sized muffin tins for a breakfast dish

Ingredients

• 8 oz. turkey breakfaszt sausage (removed from casing and crumbled into small pieces)
• 1 tea. extra-virgin olive oil
• 8 oiz. mushrooms, sliced
• 1/4 cup sliced green onions
• 1/4 cup shredded swiss cheese
• 1 tea. pepper
• 5 eggs
• 3 egg whites
• 1 cup 1% milk

Preparation

Step 1

Position rack in center of oven, preheat to 325 degrees. Coat a nonstick muffin tin generously with cooking spray.

Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown (6-8 minutes). Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, sitrring often, until golden brown (5-7 minutes). Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in green onions, 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.