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Hot: Mini Mushroom Sausage Quiches

Source of Recipe

familyfun.com


Recipe Introduction

"Try baking the little quiches in advance so you can have a bag on hand in the freezer. They heat up beautifully in the microwave and work equally well as passed hors d'oeuvres, a first course or just a snack."

List of Ingredients

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
5 eggs
3 egg whites
1 cup 1% milk



Recipe

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.
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.

A good-quality nonstick muffin tin works best for this recipe. If you don't have one, line a regular muffin tin with foil baking cups.





Prep Time: 30 minutes
Ready in: 1 hour
Yield: 1 dozen mini quiches
Ease of Prep: Easy