Heather’s Mini Red Pepper and Turkey Sausage Quiche

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