Mini Quiches mmm.

Wizzle

These little quiches sound so good. And they are low in cal & fat.

Mini Mushroom-&-Sausage Quiches
By EatingWell.com
Rated by 2 members Click Star to Rate... 0 Comments Find more about healthful, breakfasts, snacks, lunches, american, french, european, baking, dinners, turkey If you like this article, you might also enjoy these related food features:
Easy Slow Cooker Recipes Healthy Versions of Kids' Recipes One-Pot Meals These crustless mini quiches are like portable omelets. Turkey sausage and sauteed mushrooms keep them light and savory. Small and satisfying, they're also a good finger food for your next cocktail party.

Prep Time: 30 minutes
Ready in: 1 hour
Yield: 1 dozen mini quiches
Ease of Prep: Easy
Recipe Ingredients
8 ounces turkey breakfast sausage , removed from casing and crumbled into small pieces
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

Recipe Directions
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. 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.
Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.

A good-quality nonstick muffin tin works best for this recipe. If you don't have one, line a regular muffin tin with foil baking cups.

Health Advantages: low calorie, low carb, low sat fat, low sodium, heart healthy, healthy weight.

Nutrition Information
Servings Per Recipe: 10
Amount Per quiche
Calories: 90 cal Carbohydrate Servings: 0
Carbohydrates: 3 g Dietary Fiber: 0 g Cholesterol: 105 mg
Fat: 5 g Sodium: 217 mg Saturated Fat: 2 g
Protein: 9 g Potassium: 108 mg Monounsaturated Fat: 1 g

Wizzle

These little quiches sound so good. And they are low in cal & fat.

Mini Mushroom-&-Sausage Quiches
By EatingWell.com
Rated by 2 members Click Star to Rate... 0 Comments Find more about healthful, breakfasts, snacks, lunches, american, french, european, baking, dinners, turkey If you like this article, you might also enjoy these related food features:
Easy Slow Cooker Recipes Healthy Versions of Kids' Recipes One-Pot Meals These crustless mini quiches are like portable omelets. Turkey sausage and sauteed mushrooms keep them light and savory. Small and satisfying, they're also a good finger food for your next cocktail party.

Prep Time: 30 minutes
Ready in: 1 hour
Yield: 1 dozen mini quiches
Ease of Prep: Easy
Recipe Ingredients
8 ounces turkey breakfast sausage , removed from casing and crumbled into small pieces
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

Recipe Directions
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. 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.
Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.

A good-quality nonstick muffin tin works best for this recipe. If you don't have one, line a regular muffin tin with foil baking cups.

Health Advantages: low calorie, low carb, low sat fat, low sodium, heart healthy, healthy weight.

Nutrition Information
Servings Per Recipe: 10
Amount Per quiche
Calories: 90 cal Carbohydrate Servings: 0
Carbohydrates: 3 g Dietary Fiber: 0 g Cholesterol: 105 mg
Fat: 5 g Sodium: 217 mg Saturated Fat: 2 g
Protein: 9 g Potassium: 108 mg Monounsaturated Fat: 1 g

chimpoco

yummy!

Wizzle

OK! I made these last night and they were soooooo gooood this morning. Plus, it made eating breakfest easier for me (which I am usually bad at). I add the food to MFP so if anyone else makes them they are already!! Enjoy.