Monday, March 16, 2009

Heather's Mini Red Pepper and Turkey Sausage Quiche

They say that breakfast is the most important meal of the day. While I agree with this, I also think it is the most boring meal of the day. On weekends, when I have the time to go all out I love creating interesting breakfasts, but eating breakfast at school is anything but creative. You can usually find me scarfing down a banana and an English muffin with peanut butter on it as quickly as I can during second period. I love to enjoy my food, so when Cooking Light BB member Kim (VAcooker) suggested that I try Eating Well's recipe for Mini Quiche I thought I might have a solution to my disappointing breakfasts. In order to adapt the recipe to our tastes I had to make some changes. Here is my recipe for Heather's Mini Red Pepper and Turkey Sausage Quiche which is adapted from Eating Well's Sausage and Mushroom Mini Quiche.

Heather's Mini Red Pepper and Turkey Sausage Quiche
Adapted from Eating Well

8 oz turkey turkey smoked sausage
1/2 a large red bell pepper diced
1/4 cup sliced scallions
1/4 cup shredded Swiss cheese
1 tsp freshly ground pepper
5 eggs
3 egg whites
1 cup milk (I use skim)


1. Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray.

2. Heat a large nonstick skillet over medium-high heat. Spray with non-stick spray and add turkey sausage, cooking until browned around the edges, 4-6 minutes. Transfer to a bowl to cool. Spray the pan again with cooking spray and add the red peppers and cook until softened, 3-5 minutes. Transfer red pepper to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese, and pepper.

3. 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.

4. 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 quiche out onto the rack. Turn upright and let cool completely.

Makes 1 dozen mini quiche

Cooking Tips (By Eating Well)
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 to 60 seconds.

Preheat the oven to 325 degrees. Coat a nonstick muffin pan with cooking spray.

Heat turkey sausage through until browned, remove from pan and reserve in a mixing bowl.

Heat red peppers through until softened.

Reserve softened peppers in the same bowl as the sausage.

Add the sliced scallions to the bowl. Allow the contents of the bowl to cool for 5 minutes.

Add the shredded swiss cheese, and pepper to the bowl.

In another bowl, whisk together the eggs, egg whites and milk.

Divide the egg mixture evenly among the prepared muffin cups.

Stir the sausage mixture to combine the ingredients.

Spoon heaping tablespoons full of the sausage mixture into each muffin cup.

Cook at 325 degrees for 25 minutes.

Remove from the oven and let cool for 5 minutes.

Place a wire rack on top of the muffin tin.

Invert the pan so that the Mini Quiche fall onto the wire rack.

Turn them so they are browned side up and allow to cool completely.

I have been enjoying my version of Eating Well's Mini Quiche all week for breakfast. Pressed between two halves of a whole wheat English muffin, this is the best school day breakfast I have ever had. Heather's Mini Red Pepper and Turkey Sausage Quiche is packed full of flavors that are perfect for the morning. They are very savory and can hold their own up against an English muffin, nothing else needs to be added to make a perfect breakfast sandwich. These can be frozen and quickly reheated for mornings on the go. I plan on experimenting with different ingredients, this is a great and versatile recipe.



SlenderSwan2B said...

Ty going to make these tonight!

Heather Williams said...

I hope you enjoyed these! We love them in the morning:)