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1
Set oven to 325 degrees (oven rack set to second-lowest position).
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2
Generously spray 12 regular-size muffin tins with cooking spray.
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3
Heat oil in a large skillet over medium heat.
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4
Add in the sausage meat and cayenne pepper (if using) and cook breaking up meat with a spoon into very small pieces; cook for about 10 minutes or until the meat is browned, transfer to a large bowl.
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5
Add in butter to the skillet; add in sliced mushrooms and cook for about 7-10 minutes or until browned; remove the mushrooms to the bowl; cool then chop into small pieces and add to the bowl with the cooked sausage meat.
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6
Add in the Swiss cheese and Parmesan cheese, finely chopped green onion, black pepper and seasoned salt to the sausage/cheese mixture; mix to combine.
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7
In a bowl whisk eggs, egg whites and half and half cream together until blended.
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8
Divide the egg mixture between each muffin tin.
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9
Sprinkle about 2 tablespoons sausage mixture on top of the egg mixture.
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10
Bake for about 25 minutes or until the tops are just beginning to brown.
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11
Let cool for 5 minutes in the tins.
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12
Place a rack on top of the pan, then flip it over and turn the quiches out onto the rack.
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13
Turn upright and let cool.
