Mini Mushroom Sausage Quiches |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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These crustless mini quiches are like portable omelets. Turkey sausage and sauteed mushrooms keep them light and savory. Small and satisfying, they're also a good finger food for your next cocktail party. Ingredients:
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 |
Directions:
1. Position rack in center of oven; preheat to 325°F.
2. Coat a nonstick muffin tin generously with cooking spray
3. Heat a large nonstick skillet over medium-high heat.
4. Add sausage and cook until golden brown, 6 to 8 minutes.
5. Transfer to a bowl to cool.
6. Add oil to the pan.
7. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes.
8. Transfer mushrooms to the bowl with the sausage.
9. Let cool for 5 minutes.
10. Stir in scallions, cheese and pepper.
11. 3. Whisk eggs, egg whites and milk in a medium bowl.
12. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
13. 4. Bake until the tops are just beginning to brown, 25 minutes.
14. Let cool on a wire rack for 5 minutes.
15. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack.
16. Turn upright and let cool completely.
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