Mini Mushroom and Turkey Sausage Quiche

Ingredients:

8 ounce(s) turkey breakfast sausage , removed from casing and crumbled into small pieces
1 teaspoon(s) extra-virgin olive oil
8 ounce(s) mushrooms, sliced
1/4 cup(s) sliced scallions
1/4 cup(s) shredded Swiss cheese
1 teaspoon(s) freshly ground pepper
5 eggs
3 egg whites
1 cup(s) 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.

And, as a tribute to siblings everywhere, please enjoy: