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.

• 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.