To make ahead: 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. 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.

8 ounces turkey 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

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.
Makes 1 dozen mini quiches.

Per quiche: 90 calories; 5 g fat (2 g sat, 1 g mono);
105 mg cholesterol; 3 g carbohydrate; 9 g protein; 0 g fiber;
217 mg sodium.

Quiche 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.