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Welcome to Freezer Food Friday!

Today I have a breakfast recipe…. perfect for back to school or easy enough for kids to re-heat. Please share a recipe on your blog and then link it using Mister Linky below. Leave me a comment if you are enjoying these posts or if you do not have a blog to participate you can post a recipe in the comments.

 

Mini Mushroom-&-Sausage Quiches
 

From EatingWell: April/May 2005
These crustless mini quiches are like portable omelets. Turkey sausage and sauteed mushrooms keep them light and savory. Small and satisfying, they’re also a good finger food for your next cocktail party.

1 dozen mini quiches | Active Time: 30 minutes | Total Time: 1 hour

 
•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 tin generously with cooking spray (see Tip).

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.

Nutrition

Per quiche : 90 Calories; 5 g Fat; 2 g Sat; 1 g Mono; 105 mg Cholesterol; 3 g Carbohydrates; 9 g Protein; 0 g Fiber; 217 mg Sodium; 108 mg Potassium

 
•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 tin works best for this recipe. If you don’t have one, line a regular muffin tin with foil baking cups.

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