Mother's Day Brunch: Mini Chicken Sage and Spinach Quiches

 MINI Chicken, Sage and Spinach Quiches
     Great For Mother's Day Brunch!

Ingredients

• 6 ounce(s) chicken sausage , removed from casing and crumbled into small pieces (substitute: shredded chicken)
• 1 teaspoon(s) extra-virgin olive oil
• 6 ounce(s) mushrooms, diced
•  1/4 cup chopped spinach
• 1/4 cup  shredded Swiss cheese (optional)
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon sage
• 5 eggs
• 3 egg whites
• 1 cup skim milk or milk substitute

---

Directions

1. Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin with cooking spray or lightly brush with oil.
2. Heat a large nonstick skillet over medium-high heat. Add chicken 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 until golden brown, 5 minutes, then add spinach until slightly wilted. Transfer all ingredients to bowl. Let cool for 5 minutes. Stir in sage, cheese, and pepper.
3. Whisk eggs, egg whites, and milk in a separate medium bowl. Divide the egg mixture among the prepared muffin cups. Add a tablespoon of the chicken mixture into each cup.
4. Bake 25 minutes or until the top of the quiche is slightly browned. Let cool for 5 minutes and place a rack or sheet pan on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.

Enjoy and Happy Mother's Day!