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Mini Mushroom & Sausage Quiches
Created by paullois, Friday, 17 August 2012
none
Description These crustless mini quiches are like portable omelets. Turkey sausage and sauteed mushrooms keep them light. Smell and satisfying, they\\\'re a finger food for a party, as well as a breakfast food.
Ingredients
At a glance
Heart Happy
Main dishes
Cooking Method
Bake
Difficulty
Easy
Course/Dish
Breakfast
Hot Appetizer
Makes
1 dozen
  • 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 or onion
  • 1/4 cup shredded Swiss cheese
  • 1 teaspoon freshly ground pepper
  • 5 eggs
  • 3 egg whites
  • 1 cup 1% milk
Methods/steps
  1. Position rack in center of oven, preheat to 325 degrees.
  2. Coat a nonstick muffin tin generously with cooking spray or use a regular muffin tin with foil baking cups.
  3. Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes.
  4. Transfer sausage to a bowl to cool.
  5. Add oil to the pan. Add mushrooms and cook, stirring often, until goldem brown, 5 to 7 minutes.
  6. Transfer mushrooms to the bowl with the sausage. Let cool 5 minutes.
  7. Stir in onion, cheese and pepper.
  8. Whisk eggs, egg whites and milk in a medium bowl.
  9. Divide the egg mixture evenly among the prepared muffin cups.
  10. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
  11. Bake until the tops are just beginning to brown, 25 minutes.
  12. Let cool on a wire rack for 5 minutes.
  13. Place a rack on top of the pan, flip it over and turn the quiches onto the rack. Turn upright and let cool completely.
Additional Tips
Make ahead tip: Individually wrap in plastic and refridgerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave for 30 to 60 seconds.
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