Mini Mushroom and Sausage Quiches

Ingredients

8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
1 teaspoon Extravagonzo Roasted Garlic or Red Chili Culinary Oil
8 ounces mushrooms, sliced
¼ cup sliced scallions
¼ cup shredded Swiss cheese
1 teaspoon freshly ground pepper
5 eggs
3 egg whites
1 cup 1% milk

Instructions

Position rack in center of oven; preheat to 325°F
Coat a nonstick mini muffin tin generously with cooking spray
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 Extravagonzo Roasted Garlic or Red Chili Culinary 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
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
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