Saturday, January 1, 2011

Sausage Mushroom Quiche Appetizers

Happy New Year!

The coming of the New Year always makes me think of a "fresh start", a "new beginning", and trying...I said trying to eat healthier!

So I thought I would start the new year off running.  My boyfriend, I call him MGG (My Greek God) for reasons I'll not say, loves eggs.  So I thought I would try a variation of a recipe I saw recently from EatingWell (told you I was trying to eat healthy!)  So this is my variation of Mini Mushroom and Sausage Quiches.  They made theirs in regular muffin cups but I wanted to make tiny bite-sized appetizers and vary the ingredients just a little.  They are crustless, so carbs are down, and they are light and savory.

They are great for a New Year's party or New Year's brunch.  They can also be frozen and pulled out to enjoy later. Hope you enjoy them.

To make this you will need bulk sausage, mushrooms, onion, butter, eggs, milk, swiss cheese, and pepper. Also you will need a mini muffin tin that is non-stick...this is very important. (the non-stick part) Otherwise they will not come out easily and we want things to be easy don't we?

First crumble some sausage and brown it in a skillet.  Make sure to crumble it really fine so they fit in the mini muffin cups. Add onions along with the sausage.  I ran out so I used onion flakes which worked fine, but real onion might be better. Remove sausage to a plate (or in my case a Marie Calendar's pie pan!)

Add a tablespoon of butter (there went the healthy part!) to the hot skillet and saute the mushrooms until golden brown. Add these to the plate as well.

Allow sausage and mushrooms to cool for about 5 min.  Add cheese and pepper and mix it all together.

Whisk eggs and milk in a bowl. 

Pore mixture in each muffin cup about 1/2 way full.  Add a heaping teaspoon of sausage mixture to each one.  Make sure to spread it all evenly amongst all the cups.  It should look like this.

Looks tasty!

Pop them in the oven at 325 degrees and cook until just starting to brown.  About 30 min.
Remove and allow to cool in pan about 5 min.  Then place a cooling rack on top of them and flip them over to release.  Plop! See how pretty!

Allow to cool and then eat 'em up!  Soooo good!  MGG ate about 6 - 7 of these in a matter of minutes...really I lost count cause they seemed to disappear rapidly so I think it was more...but he won't fess up!  Sneaky!

Enjoy these wonderful treats!

Sausage Mushroom Quiche Appetizers

Variation of Mini Mushroom and Sausage Quiches - Source: EatingWell 


8 oz bulk sausage, crumbled into small pieces
1 Tbl butter
8 oz mushrooms, chopped into small pieces
1/4 cup grated Swiss cheese
1 tsp freshly ground pepper
 8 eggs
 1 cup 2% milk


Preheat to 325 degrees. Coat a nonstick mini-muffin tin generously with cooking spray.
Heat a large skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes crumbling pieces as you cook so you have tiny crumbles. Transfer to a bowl to cool. Add butter 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 cheese and pepper.
Whisk eggs and milk in a bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping teaspoon of the sausage mixture into each cup.
Bake until the tops are just beginning to brown, 30 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. 



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