These crustless mini quiches are like portable omelets. They make excellent "plan ahead" breakfast fare. Or bake in mini-muffin tins for a small and satisfying finger food for your next cocktail party.
Nutritional Data per quiche
Calories 67
Total Fat 4.9g
Saturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 72mg
Sodium 98mg
Total Carbohydrates 1.1g
Sugars 0.8g
Protein 4.6g
8 ounces breakfast sausage
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
8 eggs
1 cup milk
Position rack in center of oven; preheat to 325°F.
Coat a (preferably nonstick) muffin tin 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 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.
Cook's Notes: If you want to lighten the fat and cholesterol in this dish use this ingredients list instead:
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
Nutritional Data per Quiche for the Lite version
Calories 60
Total Fat 4.2g
Saturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 48mg
Sodium 98mg
Total Carbohydrates 1.1g
Sugars 0.8g
Protein 4.4g
No comments:
Post a Comment