Eating on the go has become such a seamless part of American life that we forget that most of the ready-to-eat food we consume so easily is chock full of preservatives and unhealthy additives.
Here’s a recipe that just goes to show that it pays to plan ahead, stick to fresh foods, and leggo-ing those Eggo’s.
- 8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
- 1 teaspoon extra-virgin olive oil
- 8 ounces mushrooms, sliced
- 1/4 cup sliced scallions
- 1/4 cup shredded Swiss cheese
- 1 teaspoon freshly ground pepper
- 5 eggs
- 3 egg whites
- 1 cup of 1% milk
- Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray (see Tip).
- 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 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.
Not only are mushrooms nutritious and a good part of a healthy diet, you get an excellent dose of protein from the eggs and the turkey sausage.
Store them in a tupaware container to grab on the go. They taste great cold too!
Stay Koko Fit (and full)
President & Co-Founder, Koko FitClub
*We are not certified nutritionists and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. Recipes listed are suggestions and not recommendations. You are ultimately responsible for all decisions pertaining to your health, in regards to diet, allergy awareness, and food preparations.*