Recipe tips and changes:
- Use a thin regular spatula when cooking the turkey sausage. I tried to use a wooden spoon and it just stuck together and was hard to work with.
- I used part-skim mozzerella instead of swiss cheese to cut calories
- I used 1 cup egg beaters instead of the 5 regular eggs to get rid of cholesterol
- I used skim milk, not 1%
8 ounces mushrooms, sliced
1/4 cup sliced scallions
1/4 cup shredded Swiss cheese
1 teaspoon freshly ground pepper
3 egg whites
1 cup 1% milk
1.Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray.
2.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.
3.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.
4.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.