Ingredients
8 ounces turkey sausage removed from casing and crumbled into small pieces. (I use half spicy and half mild.)
1 tbl coconut oil (or EVOO)
8 ounces sliced fresh mushrooms
Several cloves chopped garlic
¼ cup sliced scallions or chopped onion, shallot or leek
1-2 tablespoons fresh chopped parsley, or whatever fresh green herb you have on hand. ie dill, thyme, tarragon, basil, oregano. Parsley is my fav. Can add cooked veggies, too.
½ cup crumbled feta (Any shredded cheese will work.)
1 teaspoon fresh ground black pepper
5 eggs
¼ cup chicken broth
Few drops Tabasco (optional)
Preparation
Preheat oven to 325°F. Coat a nonstick muffin tin with cooking spray or use foil-baking cups. Skip the cups and directly coating the tin will make a better quiche because the batter won’t stick. It seems to stick to the cups so you lose what’s stuck to the paper. Cook crumbled sausage in a non-stick skillet until done. Transfer to a paper towel lined bowl to cool for 5 minutes and absorb any extra grease. Add oil to pan. Cook mushrooms 5 - 7 minutes. During the last few minutes add garlic and finish cooking. Transfer to bowl with sausage after removing paper towel. Let cool. Stir in scallions, parsley, cheese and pepper. Whisk eggs and chicken broth in another bowl and add Tabasco if desired. Evenly divide egg mixture into prepared muffin cups. Sprinkle sausage mixture evenly into each cup. Bake about 30 minutes until the tops are beginning to brown. Cool in pan that you place on a rack for about 5 minutes. Then remove from pan to cool completely on a rack.
