Turkey Sausage and Mushroom Mini Quiches

Prep Time
Cook Time
Ready In

"These little quiches are like portable omelets and are so handy to take along to work for lunch. Individually wrap them in plastic and keep in fridge for up to 3 days or they can be can be frozen for up to a month. They are low carb too. The recipe is from Eating Well magazine. I like to add 2 teaspoons hot sauce."

Original is 12 servings


  • Serving Size: 1 (156.7 g)
  • Calories 200.4
  • Total Fat - 12.8 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 390.1 mg
  • Sodium - 406.4 mg
  • Total Carbohydrate - 3.2 g
  • Dietary Fiber - 0.4 g
  • Sugars - 2.3 g
  • Protein - 17.2 g
  • Calcium - 107.4 mg
  • Iron - 3.7 mg
  • Vitamin C - 6.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Pre-heat oven to 325f with oven rack in the center position

Step 2

Lightly spray a 12 hole muffin tin with oil or line with foil baking cups

Step 3

Over medium high heat, in a skillet, cook the sausage meat until golden brown, about 8 minutes. Remove from pan and set aside to cool

Step 4

Add oil to the pan and saute the mushrooms until golden, about 7 minutes, cool

Step 5

In a large bowl combine the turkey meat, mushrooms, green onions,cheese and pepper.

Step 6

Whisk together the eggs, egg whites and milk. Divide the egg mixture evenly between the 12 muffin cups.

Step 7

Divide the sausage/mushroom mixture evenly between the cups. About a heaping tablespoon in each cup.

Step 8

Bake until the tops are beginning to brown, about 25 minutes. Let cool on a wire rack for 5 minutes. Then flip the quiches onto a wire rack let cool sitting up right


No special items needed.

1 Reviews


These are a great way to put breakfast together and delicious!! Perfect for packing away for lunches. Made for the Billboard Recipe Tag Game.


review by:
(18 May 2012)

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