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(Adapted from Eating Well magazine)
Here's a wonderful mini quiche recipe! They are great for brunch, breakfast or snacks. They also make great finger food at a dinner party. If you'd like to freeze them, simply wrap them individually in plastic and freeze them for up to 1 month.
Ingredients:
8 oz. turkey or chicken breakfast sausage, chopped
1 tsp. extra virgin olive oil
8 oz. sliced mushrooms
1/4 cup sliced scallions
1/4 cup shredded Swiss cheese
1 tsp. freshly ground black pepper
5 eggs
3 egg whites
1 cup 1% milk
Instructions:
Preheat oven to 325 degrees. Position rack in center of oven. Coat nonstick 12 cup muffin poan or use paper baking cups.
Heat a large nonstick skillet over medium high heat. Add sausage and cook 6-8 minutes or until golden brown. Transfer to a bowl to cool. Add oil to pan and add mushrooms. Cook until golden brown, about 5-7 minutes. Transfer mushrooms to bowl with the sausage and let cool for 5 minutes. Stir in scallions, cheese and pepper.
Whisk eggs, egg whites and milk in a medium bowl. Divide egg mixture evenly among muffin cups. Sprinkle a heaping Tbsp. of sausage mixture into each cup.
Bake until tops are just beginning to brown, about 25 minutes. Let cool on wire rack for 5 minutes. Place rack on top of pan and flip over to turn the quiches out onto the rack. Turn upright and let cool completely before serving. Makes 1 dozen.
Nutritional Information (per quiche): Calories: 90, Fat: 5 g., Carbs: 3 g., Protein: 9 g., Sodium: 217 mg.
Note: I always seem to have some of the sausage mixture left after making these so I usually use it to make a yummy omelet the next morning. Delicious!
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