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Mini Mushroom-&-Sausage Quiches
Nb persons: 0
Yield: 12
Preparation time:
Total time: 1 hour
Source:
| 8 ounces | turkey breakfast sausage, removed from casing and crumbled into small pieces |
| 1 teaspoon | extra-virgin olive oil |
| 8 ounces | mushrooms, sliced |
| 1/4 cup | sliced scallions |
| 1/4 cup | shredded Swiss cheese |
| 1 teaspoon | freshly ground pepper |
| 5 | eggs |
| 3 | egg whites |
| 1 cup 1% | milk |
Preparation
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. 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.
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