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
3 egg whites
1 cup 1% milk
Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin pan generously with cooking spray.
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.
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, 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.
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.
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.