Mini Mushroom and Sausage Cake

Mini Mushroom and Sausage Cake


  • 8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces  

  • 1 teaspoon extra-virgin olive oil

  • 8 ounces mushrooms, sliced

  • 1/4 cup sliced scallions

  • 1/4 cup shredded Swiss cheese

  • 1 teaspoon freshly ground pepper

  • 5 eggs

  • 3 egg whites

  • 1 cup 1% milk


  1. Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin pan generously with cooking spray.

  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 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.

Tips & Notes

  • Make Ahead Tip: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.

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


Per quiche: 90 calories; 5 g fat ( 2 g sat , 1 g mono ); 105 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 9 g protein; 0 g fiber; 217 mg sodium; 108 mg potassium.