“It’s a kind of preparation that will be perfect and attractive.”

INGREDIENTS   

8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
1 tsp. extra-virgin olive oil
8 ounces mushrooms, sliced
1/4 cup sliced scallions
1/4 cup shredded Swiss cheese
1 tsp.  freshly ground pepper
1 3/4 cup egg substitute
1 cup 1% milk

DIRECTIONS 

• Position the rack in center of oven; preheat to 325 degrees F.
• 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 to 8 minutes. T
• Transfer to a bowl to cool.
•  Add 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 the egg substitute 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 for 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.