I love to make these mini Quiche because both the little girls love them. My daughter will make them for dinner also because they are fast and easy! Again this is a recipe that you can change up with different meats if you choose to. Enjoy!!! For comments/questions email firstname.lastname@example.org
8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
Pam Olive Oil spray
8 ounces sliced mushrooms ( I use a variety of mushrooms)
1/4 cup sliced scallions
1/4 cup shredded Swiss cheese – use a low fat version like Jarlsberg
1 teaspoon freshly ground pepper
1 cup Egg Beaters
2 egg whites
3/4 cup no fat half & half
- 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. Transfer to a bowl to cool. Spray the pan with Pam. 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 Egg Beaters, egg whites and no fat half & half 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.
- 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 Quiche out onto the rack. Turn upright and let cool for 7 minutes. Serve