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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."

Rate/Review | Read Reviews (5)

Prep Time:
15 Min

Cook Time:
50 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

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

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.
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.