Shelly's Recipe

MINI SAUSAGE QUICHES

Category: Quiche and Savory Tarts / Tartlettes

8 oz spicy bulk pork sausage meat or Italian sausage
2 tbsp oil
2-3 tbsp butter
8 oz fresh sliced mushrooms
1 green onion minced, minced
1/3 cup shredded Swiss cheese
2-3 tbsp freshly grated Parmesan cheese
Salt and fresh ground black pepper, to taste (I use seasoned salt)
5 large eggs
3 egg whites
1 cup light cream (such as half and half

Preheat oven to 325. Position oven rack set to second-lowest position. Generously spray 12 regular-size muffin tins with cooking spray.

Heat oil in a large skillet over medium heat. Add in the sausage meat and cook breaking up meat with a spoon into very small pieces; cook for about 10 minutes or until the meat is browned, then transfer to a large bowl.

Add in butter to the skillet; add in sliced mushrooms and cook for about 7-10 minutes or until browned; remove the mushrooms to the bowl; cool then chop into small pieces and add to the bowl with the cooked sausage meat. .Mix in the Swiss cheese and Parmesan cheese, finely chopped green onion then season with salt and black pepper.

In a bowl whisk 5 eggs with 3 egg whites and light cream together until well blended. Divide the egg mixture between each muffin tin. Sprinkle about 2 tbsp sausage mixture on top of the egg mixture. Bake for about 25 minutes or until the tops are just beginning to brown. Let cool for 5 minutes in the tins.

Place a rack on top of the pan, then flip it over and turn the quiches out onto the rack. Turn upright and let cool.