This was our recipe back in our January 2009 Newsletter. We decided to re-use it as breakfast recipes are still our number one request. You can make a batch of these and store for up to 3 days for a quick, high energy breakfast.
Mini Turkey Sausage & Mushroom Quiche
These crust-less mini quiches are like portable omelets that can be made in advance for those pressed for time in the mornings. Try combining a few of these with a handful of raw nuts for a great breakfast.
Ingredients:- 8 oz turkey breakfast sausage, removed from casing & crumbled into small pieces (preferably organic sausages)
- 1 teaspoon extra-virgin olive oil
- 8 ounces mushrooms, sliced
- ¼cup sliced scallions
- ¼cup shredded cheese (preferably organic)
- 1 teaspoon freshly ground pepper
- 5 eggs
- 3 egg whites
- 1 cup 1% milk
1) Position rack in center of oven; preheat to 325F. Coat a nonstick muffin tin generously with coconut oil. (suitable for high heat)
2) 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 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 mins. 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.
No comments:
Post a Comment