Last night, I made these for my breakfast over the next few days. They made my whole apartment smell amazing, so of course I had to try one when they were done. They tasted as good as they smelled!! Soooo delicious!!! These are also gluten free, so bonus! This is another recipe I highly highly recommend! Best part? Just put them in a container in the fridge and when ever you want one, just put one on a plate and pop it in the microwave. So, enjoy the recipe and let me know your variations on it! 🙂
Mini Mushroom & Sausage Quiches
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
3 egg whites
1 cup 1% milk
Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray (see Tip).
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.
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.
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.
I hope you enjoy this as much as I have! I plan to make this often! Thanks for reading!! 😀