Sausage & Mushrooms Egg Cups

I have been making these mini quiches in muffin cups for years. I usually make a tray of them for myself and once cooked, I freeze half and heat them up for breakfast when I need something quick, easy and tasty. They are also great on a brunch table and are very versatile too! You can add any vegetables you like, any type of breakfast meat such as sausage, bacon, and any melting cheese you have in your refrigerator. You can also use whole eggs. half eggs and half egg whites, or even an egg substitute as I have in this recipe.

I used turkey sausage in this version along with some sautéed mushrooms and reduced fat cheddar cheese. The egg cups or mini quiche can be wrapped and stored in the refrigerator for up to three days, or frozen up to one month. To reheat, remove the plastic, wrap the quiche in a paper towel and microwave for 30 to 60 seconds.

 
Why Healthy

  • Mushrooms contain important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D and more.
  • Using turkey sausage and reduced fat cheddar cheese eliminates many of the calories from fat.
  • By using Egg Beaters, the yolk are eliminated,  therefore 1/2 of the calories from fat are cut out. In addition, it contains greater amounts of important vitamins such as A, B-12, D, and E, as well as other essential nutrients such as folic acid and riboflavin. Each serving of Egg Beaters also has 5 g of protein.

 

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Sausage & Mushrooms Egg Cups

These easy egg cups or mini quiche can be made with many different flavorings.

Yield: Serves 6

Prep Time: 15 mins

Cook Time: 25 mins

Ingredients:

6-8 Ounces Turkey Sausage, Removed From Casings
1 Teaspoon Olive Oil
8 Ounces Sliced Mushrooms
1/4 Cup Sliced Green Onions
1/2 Cup Reduced Fat Cheddar Cheese (or Cheese of Choice)
Salt & Pepper
2 Cups Egg Substitute (Like Egg Beaters), or 8 Large Eggs
1 Cup Low Ft Milk

Directions:

Preheat oven to 325 degrees F and lightly oil (or use olive oil spray) a 12 hole muffin tin.
Heat the oil in a frying pan and cook the sausage meat until lightly browned and cooked through, about 6 to 8 minutes.
Transfer to a bowl and cool.
Add the mushrooms, and cook until golden brown, about 5 to 7 minutes.
Transfer the mushrooms to the bowl with the turkey sausage and cool 5 minutes, then add the chopped onions and season with salt and pepper.
Whisk together the egg substitute (or whole eggs) and milk, and season with salt and pepper.
Pour the egg mixture, divided evenly between the prepared muffin cups, then add a heaping tablespoon of the sausage mixture on top.
Sprinkle the cheese on top of each of the mini quiche and then bake until the eggs are set and beginning to brown, about 25 minutes.
Cool for 5 minutes, then turn out onto a platter and cool completely.

 

2 Responses to “Mushroom Farro Soup”

  1. Melisa — November 17, 2012 @ 8:17 am

    Louise, I love the color of your soup! The last couple of days have put me in Fall mood, and I am loonikg forward to the bounty of the season.I always roast my pumpkin and squash for soup, but never tried roasting the onions. What a great idea, and a time-saver, too.I am spoiled from eating in season, fresh, natural apples in Serbia, and the big, perfect, glistening orbs do not appeal to me at all. Give something crispy, crunchy, juicy, a bit green, a bit red, and I am happy. Braeburn and Honeycrisp are my favorites.Great photos, as usual!

    [Reply]

  2. cooking food — January 3, 2014 @ 11:26 am

    This looks truly yummy! It’s just what I have been looking for. So I have decided to cook it myself at home.

    [Reply]

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