8 Oz. Turkey Breakfast Sausage, Removed From Casing And Crumbled Into Small Pieces
1 Tsp. Extra-virgin Olive Oil
8 Oz. Mushrooms, Sliced
1/4 Cup Green Onions
1/4 Cup Shredded Swiss Cheese
1 Tsp. Ground Pepper
5 Eggs
3 Egg Whites
1 Cup 1% Milk

Position Rack In Center Of Oven; Preheat To 325 Degrees. Coat A Nonstick Muffin Tin Generously With Cooking Spray. Heat A Large Nonstick Skillet Over Medium-high Heat. Add Sausage And Cook Until Golden Brown, 6-8 Minutes. Transfer To A Bowl To Cool. Add Oil To The Pan. Add Mushrooms And Cook, Stirring Often, Until Golden Brown, 5-7 Minutes. Transfer Mushrooms To The Bowl With The Sausage. Let Cool For 5 Minutes. Stir In Green Onions, Cheese And Pepper. Whisk In Eggs, Egg Whites And Milk In A Medium Bowl. Divide The Egg Mixture Evenly Among The Prepared Muffin Cups. Sprinkle With 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.
**tips**individually Wrap In Plastic And Refrigerate For Up To 3 Days Or Freeze For Up To 1 Month. To Reheat, Remove Plastic, Wrap In A Paper Towel And Microwave On High For 30-60 Seconds. A Good Quality Nonstick Muffin Tin Works Best For This Recipe. If You Don't Have One, Line A Regular Muffin Tin With Foil Baking Cups.

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I love my kiddos....KILEIGH AKAYLAH AND GAGE REED...