Crustless Spinach, Mushroom and Sausage Mini Quiche

12 large Eggs, fresh, whole, raw
2 cup, fluid (yields 2 cups whip Heavy Whipping Cream
1 lb Pork Sausage
2 cups sliced mushrooms, fresh
1.5 cups of shredded cheeses of your choice
3 cups Fresh Baby Spinach, tear the leaves for better disbursement
1 Green Onion (fresh-1 stalk)
1 tbsp sea salt
1 tbsp Pepper, black
1 tbsp Garlic powder
1 tsp Oregano, ground

Use whatever fillers you like! Don't want meat, just use veggies. It is best to precook even the veggies by at least lightly sautéing. This keeps too much moisture from making the mixture soft or runny. Don't want it so rich, use less heavy cream but the quiches will be eggier.

Preheat oven to 375 and use spray oil to grease muffin tins.
Blend eggs, cream, 1 cup of cheeses and spices In a large bowl. Precook all other fillers. I start by sautéing the mushrooms, then add the green onion and pork sausage. Once the sausage is browned I add the spinach one cup at a time. Let your precooked ingredients cool 3-5 minutes and add to egg mixture. Ladle complete mixture into muffin tins and top with remaining cheese. Bake on 375 for 20-25 minutes. Use butter knife to loosen the sides and remove from tins to cool. Serve to a group for brunch or put in freezer bags to grab and eat on the go during the workweek.

Serving Size: Makes 24 cupcake size quiches or 12 large muffin size

Number of Servings: 12

Recipe submitted by SparkPeople user STACYBOUWMAN.