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Mini Mushroom & Sausage Quiches

YIELD: 12 mini quiches


  • 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


  1. Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray (see Tip).

  2. 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.

  3. 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.

  4. 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.

SOURCE: Eating Well

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