Sausage and Mushroom Quiches

By Jennifer / September 22, 2015

 

 

Sausage & Mushroom Quiches
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Here's a wonderful mini quiche recipe! They are great for brunch, breakfast or snacks. They also make great finger food at a dinner party. If you'd like to freeze them, simply wrap them individually in plastic and freeze them for up to 1 month.
Ingredients
  • 8 oz. turkey or chicken breakfast sausage, chopped
  • 1 tsp. extra virgin olive oil
  • 8 oz. sliced mushrooms
  • ¼ cup sliced scallions
  • ¼ cup shredded Swiss cheese
  • 1 tsp. freshly ground black pepper
  • 5 eggs
  • 3 egg whites
  • 1 cup milk
Instructions
  1. Preheat oven to 325 degrees. Position rack in center of oven. Coat nonstick 12 cup muffin pan or use paper baking cups.
  2. Heat a large nonstick skillet over medium high heat.
  3. Add sausage and cook 6-8 minutes or until golden brown. Transfer to a bowl to cool.
  4. Add oil to pan and add mushrooms. Cook until golden brown, about 5-7 minutes. Transfer mushrooms to bowl with the sausage and let cool for 5 minutes.
  5. Stir in scallions, cheese and pepper.
  6. Whisk eggs, egg whites and milk in a medium bowl.
  7. Divide egg mixture evenly among muffin cups. Sprinkle a heaping Tbsp. of sausage mixture into each cup.
  8. Bake until tops are just beginning to brown, about 25 minutes.
  9. Let cool on wire rack for 5 minutes.
  10. Place rack on top of pan and flip over to turn the quiches out onto the rack.
  11. Turn upright and let cool completely before serving.
  12. Makes 1 dozen.
  13. Note: I always seem to have some of the sausage mixture left after making these so I usually use it to make an omelette the next morning. Delicious!
Nutrition Information
Serving size: 1 quiche Calories: 90 Fat: 5 g Carbohydrates: 3 g Sodium: 217 mg Protein: 9 g
About the author

Jennifer

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