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Mini Mushroom & Sausage Quiches
Created by paullois, Friday, 17 August 2012
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.
At a glance
Heart Happy
Main dishes
Cooking Method
Hot Appetizer
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
  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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