Crustless mini quiches

• Gluten free

• Meat

  • 8 oz Turkey breakfast sausage

• Produce

  • 8 oz Mushrooms
  • 1/2 10ounce bag Spinach, fresh

• Refrigerated

  • 3 Egg whites
  • 5 Eggs

• Condiments

  • 1 tsp Olive, extra-virgin

• Baking & Spices

  • 1/2 tsp Pepper, ground

• Oils & Vinegars

  • 1 Pam cooking spray

• Dairy

  • 1 cup 2% milk
  • 1 cup Cheddar cheese, reduced fat

• Liquids

  • 1/4 cup Water

Found on dearcrissy.com

Ingredients

• 8 ounces turkey breakfast sausage
• 8 ounces mushrooms, sliced
• 1 teaspoon extra-virgin olive
• 1/4 cup water
• 1/2 10ounce bag of fresh spinach
• 1 cup reduced fat cheddar cheese
• 1/2 teaspoon ground pepper
• 1 cup 2% milk
• 5 eggs
• 3 egg whites
• PAM Cooking Spray

Directions

• Preheat oven to 325. Position rack in the center of your oven and coat a nonstick muffin tin with PAM cooking spray. Heat a large skillet over medium-high heat, cooking turkey sausage until golden brown. Transfer your fully cooked meat to a bowl to cool. Add olive oil to the pan, then add mushrooms and cook until golden brown. Add cooked mushrooms to the bowl with the turkey sausage. Add the water to the skillet (you can use a clean skillet or the one you just cooked the mushrooms in), then add the spinach. Simmer until tender 2-3 minutes and the water has evaporated (or drain water). Transfer wilted spinach to the bowl with the sausage and mushrooms. Add cheese and pepper and stir. In a medium bowl, whisk the eggs, egg whites and your milk. Divide the mixture evenly among the prepared muffin cups. Drop a heaping tablespoon of the sausage mixture into each cup. Bake 25 to 30 minutes, or until the tops are just beginning to turn brown. Let cool on a rack for 5 minutes. Place rack on to op the pan and flip the quiches out. Turn upright and cool.