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Mushroom and Sausage Quiche Muffins

 
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These mini quiches are easy to make, great for breakfast, brunch, or lunch. Much lower fat and healthier than your regular quiche, and they taste delicious too.

Yield

6

servings

Prep

10

min

Cook

50

min

Ready

60

min

Trans-fat Free, Low Carb
 

Ingredients

8 ounces turkey sausage
removed from casing and crumbled into small pieces
1 teaspoon olive oil, extra-virgin
8 ounces mushrooms
sliced
¼ cup scallions, spring or green onions
sliced
¼ cup swiss cheese
shredded
¼ teaspoon black pepper
freshly ground
*
5 large eggs
3 large egg whites
1 cup milk, 1%
*

Directions

Position rack in center of oven; preheat to 325℉ (160℃) 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 110g (3.9 oz)
Amount per Serving
Calories 15356% of calories from fat
 % Daily Value *
Total Fat 9g 15%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 200mg 67%
Sodium 442mg 18%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 28g
Vitamin A 7% Vitamin C 20%
Calcium 7% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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