Mini Mushroom-&-Sausage Quiches

Since I love quiches – I decided to share the following  recipe sent to me:

Provided by rep Time: 30 min	Serves: 12
Cook Time: 1 hour	Level: Easy

Description:

These crustless mini quiches are like portable omelets. Turkey sausage and saute mushrooms keep them light and savory. Small and satisfying, they’re also a good finger food for your next cocktail party.

 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

 Preparation:

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

2.  Heat a large 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.