Mini Mushroom-&-Sausage Quiches

(compliments of www.eatingwell.com)

These crust-less mini quiches are like portable omelets, small and satisfying. Turkey sausage and sautéed mushrooms keep them light and savory. They’re also a good finger food for your next cocktail party. Use a good-quality nonstick muffin tin to bake the quiches. Serves: 1 dozen mini quiches. 
Preparation time: 1 hour 
Ingredients

 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 1% milk
Preparation 
 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. 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.
2. 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.
3. Bake until the tops just begin 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.
Enjoy!

Nutrition Facts 
Per quiche:

90 calories
5 g fat (2 g sat, 1 g mono)
105 mg cholesterol
3 g carbohydrate
9 g protein
0 g fiber
217 mg sodium