TURKEY SAUSAGE MINI QUICHES (Adapted from Eating Well)
These are so good and have no crust, therefore they are carb free!
8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces (or you can use pre-cooked turkey sausage crumbles)
1 tsp extra-virgin olive oil
8 oz mushrooms, sliced
1/4 cup sliced scallions
1/4 cup shredded Swiss cheese
1 teaspoon freshly ground pepper
3 egg whites
1 cup 1% milk
Position rack in center of oven; preheat to 325°F. 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 (or use 1 bag of pre-cooked turkey sausage). 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. I had a bit of the sausage mixture left over, as I used a 9.5 oz. pkg. of precooked turkey.
Bake until the tops are just beginning to brown, 25 – 30 minutes or so. 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.
I’ll refrigerate them, and then reheat (as you would a regular quiche), wrap in foil, and head to my tailgate party! Makes 1 dozen mini quiches.
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