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Married, mother of 3, grandmother of 3. I have a 27 year old son that is the Bud-Man(Budweiser delivery driver), I have a 22 year old son that is in the Army National Guard, works full-time for the Guard and attends MTSU as a full-time student, I have a 17 year old a drama queen :)that is a senior in High School,she is also on the swim team.

Monday, October 10, 2011

Awesome Alternatives To The Fast Food Breakfast

I love breakfast these days....that hasn't always been the case. I am however, always looking for ways around the cereal bowl.

I want a hot breakfast for my family, something that they can just pop in the microwave for a few seconds, grab a banana or any other piece of fresh fruit, and eat on the way out the door.

I'm gonna share a recipe for mini turkey sausage and mushroom quiches. These can be made portable and convenient for breakfast by wrapping them in a whole grain tortilla. Super yummy! They will make you so glad you don't eat that MickyD crap anymore!!!

Wrap them up in plastic wrap and store them for up to 3 days in the fridge, or a month in the freezer. They won't last that long though, I promise!


Mini Turkey Sausage and Mushroom Quiches


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

Directions

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






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