Sausage and Mushroom Quiche
I don't know about you, but I’m down for brekkie any time of the day & I’m serving you up one of my favorites — my signature sausage and mushroom mini-quiche.
As far as breakfast is concerned, I generally don’t eat first thing in the morning unless it’s Sundays, we ALWAYS have family brekkie on Sundays. I’m gonna keep it real and go on record saying that yes, I’m all about a breakfast burrito, a bowl of cereal, or a simple egg and toast. However, on those special Sunday mornings with a bit of extra time, I LOVE making breakfast for my husband and my daughter and like to have the leftovers on hand for a quick meal or snack throughout the busy week.
My sausage and mushroom quiche is just that, a meal that my whole family enjoys. Not only that, it’s super healthy and nice and filling to kick off your day or save for later.
Warm cheese, turkey crumble, and vegetables any time of day? I’ll take it!
While I know some of you might be thinking “where do I even begin with a quiche?”, I can tell you for a fact that you aren’t the only one. I was too, but trust me, the name quiche sounds a lot fancier than this recipe really is. The whole process takes about 40 minutes or so and is super simple to make. You’ll be glad you did!
Anyways, enough chit-chat, let’s eat! Here’s my step-by-step recipe for sausage and mushroom mini quiche. Enjoy!
INGREDIENTS
Cooking spray (I use avocado oil spray)
8 ounces turkey breakfast sausage, removed from casing (if applicable) and crumble into small pieces. We OFTEN swap out with bacon.
1 teaspoon extra-virgin olive oil
8 ounces mushrooms, sliced
1⁄4 cup sliced green onions
1⁄4 cup shredded Swiss cheese
1 teaspoon freshly ground pepper
5 eggs
3 egg whites
1 cup 1% milk
PREPARATION
Preheat oven to 325°.
Coat a muffin tin with cooking spray and set it aside
Cook breakfast sausage in a large non-stick skillet for 6-8 minutes, or until cooked through and no longer pink. Transfer sausage to a bowl.
Add olive oil to the skillet & cook mushrooms in hot oil for 5 minutes or until golden.
Combine mushrooms to bowl o’ sausage.
Add green onions, cheese, and pepper.
In another bowl, combine eggs, egg whites, and milk & ‘whip it good’
Divide mixture evenly among prepared muffin tins.
Spoon sausage mixture evenly into each tin filled with egg mixture.
Bake at 325° for about 25 minutes or until tops become golden and quiches are cooked through. Allow cooling 5 minutes in tins before removing quiches.