Community Recipe
from [junglebunny]
Mini Mushroom-&-Sausage Quiches

Mini Mushroom-&-Sausage Quiches

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

  • Yield: 12 servings
  • Prep time: 30 Minutes
  • Cook time: 25 Minutes


  • 8 ounce(s) turkey breakfast sausage Removed from casings and crumble
  • 1 teaspoon(s) extra-virgin olive oil
  • 8 ounce(s) sliced mushrooms
  • 1/4 cup(s) sliced scallions
  • 1/4 cup(s) Shredded swiss cheese
  • 1 teaspoon(s) black pepper
  • 5 eggs
  • 3 egg whites
  • 1 cup(s) 1% milk



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


Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, about 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, about 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, about 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.


A good-quality nonstick muffin tin works best for this recipe. If you don’t have one, line a regular muffin tin with foil baking cups.

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Mini Mushroom-&-Sausage Quiches Recipe