Ingredients
- 8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
- 1 teaspoon Extravagonzo Roasted Garlic or Red Chili Culinary Oil
- 8 ounces mushrooms, sliced
- ¼ cup sliced scallions
- ¼ cup shredded Swiss cheese
- 1 teaspoon freshly ground pepper
- 5 eggs
- 3 egg whites
- 1 cup 1% milk
Instructions
- Position rack in center of oven; preheat to 325°F
- Coat a nonstick mini 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 Extravagonzo Roasted Garlic or Red Chili Culinary 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
