mini mushroom + sausage quiches.

I should’ve posted this prior to my Thanksgiving posting, but better late than never. 🙂

For breakfast on Thanksgiving, I surprised Marty with mini mushroom and sausage quiches. These little guys were SO good! I found the recipe on I love this website. It has great tips for living a healthy lifestyle and delicious, healthy recipes.

The quiches were really easy to make but took longer than I expected. Note to self: Check prep and bake time before starting a recipe. 🙂

Mini Mushroom and Sausage Quiches
(adapted from this recipe) (I used Feta instead of Swiss and no scallions)
8 ounces turkey breakfast sausage
1 teaspoon extra-virgin olive oil
8 ounces mushrooms, sliced
1/4 cup sliced scallions
1/4 cup shredded Swiss cheese
1 teaspoon freshly ground pepper
5 eggs
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. 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. 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.

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