Mini Sausage And Mushroom Quiches

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• 8 ounces italian sausages (casings removed)
• cayenne pepper (optional)
• 2 tablespoons oil
• 2 -3 tablespoons butter
• 8 ounces fresh sliced mushrooms
• 1 green onion, minced
• 1/3 cup shredded swiss cheese
• 2 -3 tablespoons grated parmesan cheese
• 1 teaspoon seasoning salt (or to taste)
• 1 teaspoon black pepper
• 5 eggs
• 3 egg whites
• 1 cup half-and-half

Recipe

• 1 set oven to 325 degrees (oven rack set to second-lowest position).
• 2 generously spray 12 regular-size muffin tins with cooking spray.
• 3 heat oil in a large skillet over medium heat.
• 4 add in the sausage meat and cayenne pepper (if using) and cook breaking up meat with a spoon into very small pieces; cook for about 10 minutes or until the meat is browned, transfer to a large bowl.
• 5 add in butter to the skillet; add in sliced mushrooms and cook for about 7-10 minutes or until browned; remove the mushrooms to the bowl; cool then chop into small pieces and add to the bowl with the cooked sausage meat.
• 6 add in the swiss cheese and parmesan cheese, finely chopped green onion, black pepper and seasoned salt to the sausage/cheese mixture; mix to combine.
• 7 in a bowl whisk eggs, egg whites and half and half cream together until blended.
• 8 divide the egg mixture between each muffin tin.
• 9 sprinkle about 2 tablespoons sausage mixture on top of the egg mixture.
• 10 bake for about 25 minutes or until the tops are just beginning to brown.
• 11 let cool for 5 minutes in the tins.
• 12 place a rack on top of the pan, then flip it over and turn the quiches out onto the rack.
• 13 turn upright and let cool.