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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
8 oz turkey breakfast sausage, removed from casing and crumbled into small pieces
1 tsp extra-virgin olive oil
8 oz mushrooms, sliced
1/4 cup sliced scallions
1/4 cup shredded Swiss cheese
1 tsp freshly ground pepper
5 eggs
3 egg whites
1 cup milk
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 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 tbsp 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.
Tip: A good-quality nonstick muffin tin works best for this recipe. If you do not have one, line a regular muffin tin with foil baking cups.
Make Ahead Tip: 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.
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MINI MUSHROOM- SAUSAGE QUICHES
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
8 oz turkey breakfast sausage, removed from casing and crumbled into small pieces
1 tsp extra-virgin olive oil
8 oz mushrooms, sliced
1/4 cup sliced scallions
1/4 cup shredded Swiss cheese
1 tsp freshly ground pepper
5 eggs
3 egg whites
1 cup milk
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 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 tbsp 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.
Tip: A good-quality nonstick muffin tin works best for this recipe. If you do not have one, line a regular muffin tin with foil baking cups.
Make Ahead Tip: 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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