Mini Mushroom and Sausage Quiches Recipe
Nutritional Info (Per serving):
Calories: 90, Saturated Fat: 2g, Sodium: 217mg, Dietary Fiber: 0g, Total Fat: 5g, Carbs: 3g, Cholesterol: 105mg, Protein: 9g
Prep Time: 10 mins
Cook Time: 40 mins
Rest Time: 25 mins
Total Time: 1 h 15 mins
Ingredients
8 ounce(s) sausage, turkey, breakfast, removed from casing and crumbled into small pieces
1 teaspoon oil, olive, extra virgin
8 ounce(s) mushrooms, sliced
1/4 cup(s) scallion(s) (green onions), sliced
1/4 cup(s) cheese, Swiss, shredded
1 teaspoon pepper, black ground, freshly ground
5 large egg(s)
3 large egg white(s)
1 cup(s) milk, lowfat (1%)
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
Nutritional Info (Per serving):
Calories: 90, Saturated Fat: 2g, Sodium: 217mg, Dietary Fiber: 0g, Total Fat: 5g, Carbs: 3g, Cholesterol: 105mg, Protein: 9g
Prep Time: 10 mins
Cook Time: 40 mins
Rest Time: 25 mins
Total Time: 1 h 15 mins
Ingredients
8 ounce(s) sausage, turkey, breakfast, removed from casing and crumbled into small pieces
1 teaspoon oil, olive, extra virgin
8 ounce(s) mushrooms, sliced
1/4 cup(s) scallion(s) (green onions), sliced
1/4 cup(s) cheese, Swiss, shredded
1 teaspoon pepper, black ground, freshly ground
5 large egg(s)
3 large egg white(s)
1 cup(s) milk, lowfat (1%)
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
