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Mini mushroom and sausage quiches
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Yield:
Preparation time: 10 minutes
Total time:
Source:
| Cook time: 40 minutes Rest time : 25 minutes Total time: 1 hr. 15 minutes Ingredients: | |
| 8 ounces | turkey breakfast sausage |
| 1 tsp | extra Virgin olive oil |
| 8 ounces | mushrooms |
| 1/4 cup | scallions, ( green onions) |
| 1/4 cup | shredded Swiss cheese |
| 1 tsp | ground black pepper |
| 5 large | eggs |
| 3 large | egg whites |
| 1 cup 1% | low fat milk |
Preparation:
1- posting rack in center of oven; preheat to 325 degrees. Coat a nonstick muffin tin generously with cooking spray.
2- 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, stirring often, until golden brown, 5-7 minutes. Transfer mushrooms to the bowl with sausage. Let cool 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 tbsp. of the sausage mixture into each cup
4- bake until the tops are just beginning to brown, 25 minutes. Let cool on 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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