Tuesday, April 5, 2011

It's Quiche Time!

     Mom was right as usual, breakfast really is the most important meal of the day.  I am definitely always looking for healthy breakfasts that are nice and easy as well.  I know so many of us skip breakfast, but there really is no reason to.  Make a batch of these on Sunday night and then take the individual quiches every morning on the way out the door if you are really in a rush.

     This is also a great recipe to make for a brunch or even you can make the recipe in a mini muffin tin and use it as an appetizer recipes.  The nice thing about quiches is that anything goes, you can add and omit ingredients to your taste,  Don't like peppers?  Fine, pick something different!  Experiment and see what you like and find a nice balanced breakfast that will work for you.

Mini Quiches

8 ounces turkey breakfast sausage, crumbled
1 teaspoon extra-virgin olive oil
8 ounces mushrooms, sliced
1/4 cup diced red peppers
1/4 cup sliced green onions
1/4 cup shredded Swiss cheese
1/4 cup spinach
1 teaspoon freshly ground pepper
5 eggs
3 egg whites
1 cup milk


Preheat to 325°F. Coat a nonstick muffin tin 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, spinach and peppers 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 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.

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.

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