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      1. About Kidney Disease
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      1. Home
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      3. Recipes
      4. Mini Mushroom-&-Sausage Quiches

      Mini Mushroom-&-Sausage Quiches

      Low Sodium Low Potassium Low Phosphorus Low Protein Diabetes-Friendly Heart Healthy No Shellfish Nut-Free Gluten-Free French Turkey Breakfast Lunch

      Mini Mushroom-&-Sausage Quiches

      Low Sodium Low Potassium Low Phosphorus Low Protein Diabetes-Friendly Heart Healthy No Shellfish Nut-Free Gluten-Free French Turkey Breakfast Lunch
      1 dozen mini quiches
      Prep 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
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      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
      • 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.
      Download kidney-friendly cookbooks.
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