| 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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