Mini Mushroom-&-Sausage Quiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Low-fat, protein packed muffin sized quiche for a grab-n-go breakfast. Recipe from . Ingredients:
6 ounces turkey sausage, hot, remove from casing |
8 ounces mushrooms, sliced |
1/4 cup scallions, sliced |
1 oz fat free cheese, grated |
1 teaspoon black pepper, freshly ground |
5 eggs |
3 egg white |
1 cup soy milk |
2 tablespoons parmesan |
Directions:
1. Position rack in center of oven; preheat to 325ºF. Coat a nonstick muffin tin generously with cooking spray (if you don't have a non-stick muffin tin, line a regular muffin tin with foil baking cups.
2. Heat a large nonstick skillet over medium-high heat. Add sausage and cook until done, remove to cool. Add mushrooms and cook, stirring often, until partially done. Add onions, continue cooking until desired donesness.
3. Meanwhile, cut cooked sausage into very small bits. Stir sausage bits into finished onion and mushroom and remove from heat. Let cool 5 minutes then stir in scallions, cheese and pepper.
4. Whisk eggs, egg whites, and milk in a medium bowl. Divide the egg misture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of sausage mixture into each cup.
5. 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 rak. Turn upright and let cool completely.
6. 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 paper towl and microwave on high for 30-60 seconds.
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