Mini-Mushroom Sausage Quiches
mushroom, quiche, sausage
Chef Maria Cummins
turkey breakfast sausage
(crumbled into small pieces)
Position rack in center of oven; preheat to 325°F.
Coat a nonstick muffin tin generously with cooking spray (see Tip).
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.
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 quiches out onto the rack.
Turn upright and let cool completely.
*Use a mini-muffin pan to bake faster
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