SB~ MINI SAUSAGE AND MUSHROOM QUICHES... PHASE 1

Ingredients:

8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
1 teaspoon EVOO
8 ounces mushrooms, sliced
1/4 cup sliced scallions
1/4 cup shredded Swiss cheese
1 teaspoon freshly ground black pepper
5 eggs
3 egg whites
1 cup 1% milk

Preparation:

Position rack in center of oven, preheat to 325. Coat a nonstick muffin tin generously with cooking spray.

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 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 in well greased muffin cups 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 onto the rack. Turn upright and let cool completely.

Nutrition per quiche:

90 calories; 5 g fat (2 g sat, 1 g mono); 105 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 9 g protein; 0 g fiber; 217 mg sodium; 108 mg potassium
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