Mini Sausage and Mushroom Quiches

• Italian sausages (casings removed)↗8 ounces
• cayenne pepper↗

  (optional)

• oil2 tablespoons
• butter↗2 -3 tablespoons

  2 -3

• fresh sliced mushrooms8 ounces
• green onion↗1

  minced

• shredded swiss cheese↗1⁄3 cup
• grated parmesan cheese2 -3 tablespoons

  2 -3

• seasoning salt↗1 teaspoon

  (or to taste)

• black pepper↗1 teaspoon
• eggs↗5
• egg whites↗3
• half-and-half↗1 cup

Step-by-step instructions

1. 1

   Set oven to 325 degrees (oven rack set to second-lowest position).

2. 2

   Generously spray 12 regular-size muffin tins with cooking spray.

3. 3

   Heat oil in a large skillet over medium heat.

4. 4

   Add in the sausage meat and cayenne pepper (if using) and cook breaking up meat with a spoon into very small pieces; cook for about 10 minutes or until the meat is browned, transfer to a large bowl.

5. 5

   Add in butter to the skillet; add in sliced mushrooms and cook for about 7-10 minutes or until browned; remove the mushrooms to the bowl; cool then chop into small pieces and add to the bowl with the cooked sausage meat.

6. 6

   Add in the Swiss cheese and Parmesan cheese, finely chopped green onion, black pepper and seasoned salt to the sausage/cheese mixture; mix to combine.

7. 7

   In a bowl whisk eggs, egg whites and half and half cream together until blended.

8. 8

   Divide the egg mixture between each muffin tin.

9. 9

   Sprinkle about 2 tablespoons sausage mixture on top of the egg mixture.

10. 10

    Bake for about 25 minutes or until the tops are just beginning to brown.

11. 11

    Let cool for 5 minutes in the tins.

12. 12

    Place a rack on top of the pan, then flip it over and turn the quiches out onto the rack.

13. 13

    Turn upright and let cool.