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Sausage Egg Puff

Sausage Egg Puff

"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."
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Ingredients

1 h 5 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  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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Reviews

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Very good and easy to make. I cooked sausage in microwave to cut down on mess of browning it. I didn't have shredded cheddar so I cubed my cheese, which left great little gooey cheese pockets...

Reasonably flavorful, easy to make and not too bad for you. It really does puff very nicely. I like strong flavors, so next time I might increase the amount of seasoning and perhaps use spicy ...

Just had this for brunch. YUM. I used homemade turkey sausage, added broccoli slaw and used all Egg Beaters

This was a good recipe but I did change some things. I used 8 whole eggs, a pound of sausage, added a teaspoon of garlic powder and only used a cup of milk. I also sprinkled cheese on the top ...

Big hit with my kids. Easy and quick to throw together ... would lend itself really well to other things (like turkey bacon, or a veggie for a lunch type meal). Will definitely make again. Oh...

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