Health knowledge made personal
 Preheat to 325°F. Coat a nonstick muffin tin with cooking spray. Cook sausage. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in green onions, cheese and pepper. Whisk eggs, egg whites, and milk in a bowl. Sprinkle a heaping spoonful of the sausage mixture into each muffin cup. Divide the egg mixture evenly among the muffin cups. Bake until the tops are just beginning to brown, 25 minutes.  We paired these cute little guys with some DELICIOUS lemon bread from Mimi (Bennett's grandmother). I love all things lemon, and this bread is no exception. Yum!! 
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We first tried this recipe for our dear friends a few weekends ago. I just made another batch as these are perfect for the two of us to have for breakfast and then as a nice little protein-filled snack later on.
Mini Mushroom and Sausage Quiches