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Mini Mushroom-&-Sausage Quiches

Low SodiumLow PotassiumLow PhosphorusLow ProteinDiabetes-FriendlyHeart HealthyNo ShellfishNut-FreeGluten-FreeFrenchTurkeyBreakfastLunch

Mini Mushroom-&-Sausage Quiches

Low SodiumLow PotassiumLow PhosphorusLow ProteinDiabetes-FriendlyHeart HealthyNo ShellfishNut-FreeGluten-FreeFrenchTurkeyBreakfastLunch
1 dozen mini quiches
Active time: 30 minutes
Total time: 1 hour

Description

These crustless mini quiches are like portable omelets. Turkey sausage and sautéed mushrooms keep them light and savory. Small and satisfying, they’re also a good finger food for your next cocktail party.

Directions

  1. Position rack in center of oven; preheat to 325°F. 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 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.

Tips

  • Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories105 cal
  • Total Fat6.8 g
  • Saturated Fat2 g
  • Cholesterol111 mg
  • Sodium179 mg
  • Carbohydrate Total2.4 g
  • Protein8.4 g
  • Phosphorus121 mg
  • Potassium186 mg
  • Fiber0.3 g
  • Calcium67 mg

Ingredients

  • 8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
  • 1 teaspoon extra-virgin olive oil
  • 8 ounces mushrooms, sliced
  • ¼ cup sliced scallions
  • ¼ cup shredded Swiss cheese
  • 1 teaspoon freshly ground pepper
  • 5 eggs
  • 3 egg whites
  • 1 cup 1% milk

Ingredients

  • 8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
  • 1 teaspoon extra-virgin olive oil
  • 8 ounces mushrooms, sliced
  • ¼ cup sliced scallions
  • ¼ cup shredded Swiss cheese
  • 1 teaspoon freshly ground pepper
  • 5 eggs
  • 3 egg whites
  • 1 cup 1% milk

Description

These crustless mini quiches are like portable omelets. Turkey sausage and sautéed mushrooms keep them light and savory. Small and satisfying, they’re also a good finger food for your next cocktail party.

Directions

  1. Position rack in center of oven; preheat to 325°F. 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 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.

Tips

  • Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
© Meredith Operations Corporation. All rights reserved. Used with permission.