These crustless mini quiches are like portable omelets. Turkey sausage and sautéed mushrooms keep them light and savory. Small and satisfying, they're also a good finger food for your next cocktail party.

EatingWell Test Kitchen
Source: EatingWell Magazine, April/May 2005
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position rack in center of oven; preheat to 325 degrees F. Coat a nonstick muffin tin generously with cooking spray (see Tip).

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  • 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 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.

Tips

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.

Tip: 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.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

104 calories; protein 8.4g 17% DV; carbohydrates 2.5g 1% DV; dietary fiber 0.3g 1% DV; sugars 1.6g; fat 6.7g 10% DV; saturated fat 2g 10% DV; cholesterol 110.8mg 37% DV; vitamin a iu 192.9IU 4% DV; vitamin c 0.9mg 2% DV; folate 16.6mcg 4% DV; calcium 64.4mg 6% DV; iron 0.7mg 4% DV; magnesium 12mg 4% DV; potassium 186.1mg 5% DV; sodium 175.9mg 7% DV; thiaminmg 4% DV.

Reviews (93)

Read More Reviews
93 Ratings
  • 5 star values: 9
  • 4 star values: 77
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 3
Rating: 4 stars
10/29/2011
great for on the go I work very early hours and by the time my meal break rolls around its hardly 9 am. i make a dozen on the weekend and have my food for the work week. i added quartered cherry tomatoes and sliced ham. Pros: super easy very portable healthy! Read More
Rating: 4 stars
10/30/2011
This is definitely a great recipe. I use custard cups and egg beaters when I prepare the quiches. I freeze them and then take them out as I need them. Kathy Saugus MA Read More
Rating: 5 stars
10/29/2011
Delicious! These were absolutely delicious. I made them using pre-cooked Jimmy Dean turkey sausage (I sauteed them and chopped them up) but I did have to cook them a little longer. I now have breakfast for the next few days. I can't wait to try these with other ingredients. Pros: Easy Read More
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Rating: 4 stars
03/29/2017
Great recipe! I make some modifications by making a few with vegetables and cheese and a few with vegetables cheese and chopped ham or bacon. I use 3-4 tablespoons of whipping cream in place of milk. I make them ahead of time so I don't have to fuss with fixing my breakfast every morning before work. Read More
Rating: 4 stars
10/30/2011
These taste really good and are easy enough to make. My only problem was they really stuck in the pan. I used a nonstick pan and lots of spray but they still stuck. BosNess Boston MA Read More
Rating: 5 stars
07/06/2017
I make this all the time and put my own spin on the ingredients including adding different flavored cheeses. I'm never disappointed. But do spray the muffin tins. Read More
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Rating: 4 stars
10/30/2011
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. Read More
Rating: 4 stars
10/30/2011
I too did some switching of ingredients based on what was on hand. I used red bell pepper instead of mushrooms fresh grated gruyere cheese and only had 2% milk so I used less than 1 cup. Very tasty! Will make again. Dawn Richmond VA Read More
Rating: 3 stars
01/05/2012
Wonderfur Found this on Pinterest and was excited to try. Grocery store had no turkey sausage so I used chicken sausage instead. I'm a student and have only one 6-cup muffin pan so I made 2 batches. I used a big heaping tablespoon measure of the sausage/mushroom mixture as a guideline to keep them uniform. Notice that was heaping not level. The first batch I sprayed the muffin cups generously with oil and the second batch I forgot...they came out the same. Make sure you allow them to cool before pulling them out or they WILL fall apart. I did use a nonstick pan though. Also forgot to add in the milk but luckily realized it about 5 minutes into cooking the first batch so I pulled them out added a dab to each swished them around and back in they went lol. Don't be scared of the pepper here. I'm a black pepper lover and even I was like dang...this is alot of pepper. Black pepper & eggs go so well together. The pepper will leave a tingle on your lips which I like but if that's not your thing you may want to dial it down. I baked both for over 30 minutes. When finished I topped these hot sauce and dipped in ketchup...don't judge! They were good not great but I'm excited to tweak it in the future. Read More