| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breakfast &, Brunch | 10 | Servings | |
INGREDIENTS
| 1 | lb | Bulk turkey sausage |
| Egg Beatersr 99% egg substitute; equal 6 eggs | ||
| 2 | c | Skim milk |
| 1 | ts | Ground mustard |
| 6 | sl | White bread; cut into 1/2" cubes |
| 4 | oz | Reduced-fat cheddar cheese; 1 cup |
INSTRUCTIONS
Seeing I haven't posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these. In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, combine egg substitute, milk and mustard. Stir in bread cubes, cheese and sausage. Pour into an 11 inch X 7 inch X 2 inch baking dish coated with nonstick cooking spray. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 40 minutes or until a knife inserted near the center comes out clean. Serving Size: 1/10 recipe Calories: 211, Total Fat: 11gm, Calories from Fat: 47%, Saturated Fat: 4gm, Cholesterol: 42mg, Sodium: 512mg, Carbohydrate: 11gm, Protein: 17gm NOTES : For the perfect combination of eggs, sausage, bread and cheese, this is the dish to try. I like it because it bakes up tender and golden, slices beautifully and goes over well whenever I serve it. Recipe by: Gayle Grigg, Phoenix, Arizona Posted to recipelu-digest Volume 01 Number 420 by "Dorothy Tapping" <unicorn4@usit.net> on Dec 30, 1997
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