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Sausage Egg Puff

By: Tammy Lamb  
"Tammy Lamb, Campbellsville, Kentucky stirs up this full-flavored brunch dish at night so it's ready to bake up light and fluffy the next morning. 'The recipe came from a beautiful bed-and-breakfast my husband and I stayed at several years ago,' she notes."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 199 people have saved this

Prep Time:
15 Min
Cook Time:
50 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 pound turkey sausage links, without casings
  • 1 cup reduced-fat biscuit/baking mix
  • 1 cup shredded reduced-fat Cheddar cheese
  • 1 teaspoon ground mustard
  • 1 teaspoon Italian seasoning
  • 1 cup egg substitute
  • 2 eggs
  • 2 cups fat-free milk

Directions

  1. In a large skillet, crumble sausage and cook until no longer pink; drain. In a bowl, combine the biscuit mix, cheese, mustard and Italian seasoning; add sausage. In another bowl, whisk the egg substitute, eggs and milk; stir into the sausage mixture. Transfer to a shallow 2-qt. baking dish coated with nonstick cooking spray. Cover and refrigerate overnight.
  2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 50-55 minutes or until a knife inserted near the center comes out clean.

Footnotes

  • Nutritional Analysis: One serving equals 324 calories, 14 g fat (4 g saturated fat), 134 mg cholesterol, 1,111 mg sodium, 19 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fat.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 28, 2008 by Julia 
Very good and easy to make. I cooked sausage in microwave to cut down on mess of browning it.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 25, 2008 by Rocky Hill Gal 
Reasonably flavorful, easy to make and not too bad for you. It really does puff very... MORE

 
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