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Pamper Your Guests at Easter Brunch With These Tasty New Recipes

Mini Mushroom & Sausage Quiches

(Courtesy of Living Well)

Makes: 1 dozen mini quiches

Active Time: 30 minutes

Total Time: 1 hour

 

Ingredients

  • 8 ounces turkey breakfast sausage, removed from casing and crumbled into small piece
  • 1 teaspoon extra-virgin olive oil
  • 8 ounces mushrooms, sliced
  • 1/4 cup sliced scallions
  • 1/4 cup shredded Swiss cheese
  • 1 teaspoon freshly ground pepper
  • 5 eggs
  • 3 egg whites
  • 1 cup 1% milk

 

Directions

1. Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray (see Tip).

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. 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.

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 quiches out onto the rack. Turn upright and let cool completely.

For more recipe tips and nutritional information, click here.

 

Lemon-Cranberry Muffins 

 

(Courtesy of Living Well)

Makes:  1 dozen muffins

Prep time: 25 minutes

Total time: 1 hour

 

Ingredients

  • 1/2 cup plus 2 tablespoons sugar, divided
  • 3/4 cup nonfat plain yogurt
  • 1/3 cup canola oil
  • 1 large egg
  • 3 teaspoons freshly grated lemon zest, divided
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups white whole-wheat flour (see Note)
  • 1/2 cup cornmeal, preferably medium or fine stone-ground
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups cranberries, fresh or frozen (thawed), coarsely chopped (see Tip)

 

Directions

  1. Preheat oven to 400°F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.
  2. Whisk 1/2 cup sugar, yogurt, oil, egg, 2 teaspoons lemon zest, lemon juice and vanilla in a medium bowl.
  3. Whisk flour, cornmeal, baking powder, baking soda and salt in a large bowl. Add the yogurt mixture and fold until almost blended. Gently fold in cranberries. Divide the batter among the muffin cups. Combine the remaining 2 tablespoons sugar and remaining 1 teaspoon lemon zest in a small bowl. Sprinkle evenly over the tops of the muffins.
  4. Bake the muffins until golden brown and they spring back lightly to the touch, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving.

For additional tips and nutritional information, click here.

MedicAlert Team Member