Celebrating Eggs! Part Two

Mini Crust-less Quiches

  • 8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
  • 1 teaspoon 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 fat free milk
  1. Preheat to 325°F.
  2. Coat a nonstick muffin tin generously with cooking spray
  3. Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes.
  4. Transfer to a bowl to cool.
  5. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes.
  6. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes.
  7. Stir in scallions, cheese and pepper.
  8. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
  9. Whisk eggs, egg whites and milk in a medium bowl.
  10. Pour evenly on top of sausage mixture.
  11. Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes.


Mini Green Chille Casseroles

  • 2 4-ounce cans diced green chilles, drained and patted dry
  • 3/4 cup frozen corn, thawed and patted dry
  • 2 scallions, thinly sliced
  • 1 cup shredded reduced-fat Cheddar cheese
  • 1 1/2 cups nonfat milk
  • 6 large egg whites
  • 4 large eggs
  • 1/4 teaspoon salt
  1. Preheat oven to 400°F. Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a baking sheet.
  2. Equally divide green chilles, corn and scallions among the ramekin
  3. Top each with cheese.
  4. Whisk milk, egg whites, eggs and salt in a medium bowl until combined.
  5. Divide the egg mixture evenly among the ramekins.
  6. Bake the mini casseroles until the tops begin to brown and the eggs are set, about 25 minutes for 6-ounce ramekins and about 35 minutes for 10-ounce ramekins.

Author: kathy

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