{Portable Omelets} gluten free too!

Breakfast is so important but time can be a crunch!

  Whip up a batch of these mini-crustless quiches.

They freeze great and reheat in minutes as hot breakfast bites.

The lack of crust makes them a snap. 

They are wonderful to have on hand for both kids and adults. 

Just fill with their favorite morsels -- turkey sausage, cheese, mushrooms, peppers? 

On a busy morning they can be quickly warmed in the microwave for...

breakfast on the go!

 

 Ingredients

• 8 ounces turkey breakfast sausage crumbled into small pieces 
• 1 teaspoon extra-virgin olive oil
• 1/4 cup shredded cheese (your choice)
• 1 teaspoon freshly ground pepper
• 5 eggs
• 3 egg whites
• 1 cup milk
• Mushrooms, peppers, onions or your choice of  "add-ins

Preparation

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. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Saute the "add-ins" stirring often, until golden brown, 5 to 7 minutes. Transfer to the bowl with the sausage. Let cool for 5 minutes. Stir in cheese.
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/cheese 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 quiches out onto the rack. Turn upright and let cool completely.
5. Make Ahead Tip: Wrap individually in plastic wrap and refrigerate for 3 days or freeze for one month.  
6. To re-heat, remove from plastic wrap, wrap in a paper towel and microwave for 30-60 secs.
7. Omit the sausage for vegetarian style!