Turkey Sausage and Mushroom Mini Quiches
April 26, 2012
"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."
- 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
Pre-heat oven to 325f with oven rack in the center position
Lightly spray a 12 hole muffin tin with oil or line with foil baking cups
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
Add oil to the pan and saute the mushrooms until golden, about 7 minutes, cool
In a large bowl combine the turkey meat, mushrooms, green onions,cheese and pepper.
Whisk together the eggs, egg whites and milk. Divide the egg mixture evenly between the 12 muffin cups.
Divide the sausage/mushroom mixture evenly between the cups. About a heaping tablespoon in each cup.
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
Tips & Variations
No special items needed.