Mini Mushroom & Sausage Quiche

8  ounces		sausage
1  teaspoon		Natural Oils Extra Virgin Olive Oil
8  ounces		Mushrooms - Fresh, Sliced
1/4  cup		White Onion - Chopped
1/4  cup		Kraft Swiss Cheese - Shredded
1  teaspoon		Ground Black Pepper
5		Large Eggs - Raw
3		Large Egg Whites - Raw
1  serving		ShopRite Fat Free Milk

Tip: For nutritional information on all the ingredients in Mini Mushroom & Sausage Quiche just click on each ingredient name. Then adjust the serving size for any Mini Mushroom & Sausage Quiche ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Position rack in center of oven; preheat to 325F. 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. 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