Breakfast Low-Fat Low-Carb Low-Sugar Lunch No-Crust Baked Egg Quiche with Mushroom and Sausage Adapted from: Million Hearts Prep: 30 mins Cook: 30 minsServings: 6Quiche without the guilt? Count us in! This delectable no-crust concoction delivers on both the flavor and health front!Ingredients 8 ounces organic turkey sausage, (preferably humanely-raised) removed from casing and crumbled into small pieces 1 teaspoon extra-virgin olive oil 8 ounces mushrooms, sliced ¼ cup sliced scallions ¼ cup shredded organic Swiss cheese Freshly ground pepper to taste 5 Pasture-Raised eggs 3 Pasture-Raised egg whites 1 cup low-fat organic milk*Use organic products whenever possible Nutritional InfoNutrition InfoPerServingDaily%Calories19010%Fat (g)1117%Saturated Fat (g)419%Carbohydrates (g)41%Protein (g)1836%Sugars (g)30%Fiber (g)12%PreparationView As Slideshow 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 (we like ceramic) 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.TipA good-quality nonstick muffin tin works best for this recipe.print TAGS: Brunch, Eggs, Low-carb, Mushroom, Swiss cheese, Turkey sausageShare this:Related Recipes MeanGreenHealthMachine Avocado Breakfast Bruschetta Veggie Tortilla Española Banana Oatmeal Pancakes with Lentils Minty Tart Kale AwakeShake Eggs over Kale + Sweet Potato Grits Pumpkin Banana Shake