Mini Sausage Quiche
Serve with a fresh green salad

Servings: 12

• 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
• 1 3/4 cup egg substitute
• 1 cup 1% milk

Position rack in center of oven; preheat to 325 degrees F. Coat a 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 egg substitute 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.

Per Mini Quiche: 86 Calories; 5g Fat (51.8% calories from fat); 2g Saturated Fat; 7g Protein; 3g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 194mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

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