I thought this was really easy to make for a brunch and everyone really enjoyed it! I did make a few modifications, though, based upon my personal taste. I added cayenne pepper, seasoning salt, and garlic powder to the egg mixture. I also substituted Canadian bacon for the turkey sausage and Cheddar cheese for the Swiss.
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.
86 Reviews for Mini Mushroom-&-Sausage Quiches
Found them mushy and eggy. Will be making them again soon and I'm planning on using three eggs and two whites and Pam with flour instead of the regular non-stick.
I love this recipe! I have a hard time eating eggs for breakfast after a while and this is a different way to use them!
I don't really change anything in this recipe although I prefer to divide the meat and mushroom mixture into the muffin pan and then pour the egg mixture over it. It's faster and less messy.
These are great! I didn't have swiss, so I shredded some sharp cheddar and I added about 4 chopped artichoke hearts. I should have let them cook a little bit longer to accommodate for the extra moisture from the artichoke hearts. I can't wait for my husband to try them! He's always looking for low calorie things to eat with lots of protein! Thanks Eating Well!!!
These look delicious and not just for the kids but also my work lunch box would benefit from these. Will try them this week. Yummy.