Mini Crustless Quiche Cups with Sausage and Cheese

• Gluten free

• Meat

  • 16 cut into thin slices 4 links (about .8 ounces each precooked turkey breakfast sausage, precooked

• Produce

  • 1/4 tsp Onion powder
  • 1 Parsley

• Refrigerated

  • 8 Eggs

• Baking & Spices

  • 1/4 tsp Kosher salt

• Dairy

  • 2/3 cup Cheddar cheese, reduced fat
  • 6 tbsp Milk, nonfat

Found on twohealthykitchens.com

Ingredients

• 8 eggs
• 6 tablespoons nonfat milk
• ¼ teaspoon onion powder
• ¼ teaspoon kosher salt
• 4 links (about .8 ounces each) precooked turkey breakfast sausage, each cut into 16 thin slices
• ⅔ cup shredded, reduced-fat cheddar cheese
• finely chopped parsley for garnish, if desired

Directions

• Preheat oven to 375°F.
• Thoroughly spray a 12-cup muffin pan with nonstick cooking spray.
• In a medium bowl, whisk eggs, milk, onion powder, and salt until thoroughly combined.
• Place 5-6 slices of sausage in the bottom of each muffin cup and divide cheese evenly among the 12 cups.
• Pour egg mixture on top of sausage and cheese, dividing evenly.
• Bake for about 15 minutes, until egg is set and the tops are just lightly browned.
• Serve immediately, garnished with parsley, if desired (or see notes for refrigerating or freezing as a make-ahead).