Mini Mushroom and Sausage Quiches

Ingredients

-8 ounces 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
-5 eggs
-3 egg whites
-1 cup 1% milk

Directions

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 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.