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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 10 |
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I found this recipe in a magazine. I made for a post Thanksgiving breakfast. It was easy to make and delicious. Everyone loved it. I used all real eggs instead of the egg product. My family thinks it would taste great with Bob Evans sausage instead of ground turkey. Seems like you can add mushroom and other veggies for a variation. It's very colorful when it's done. Ingredients:
1 -1 1/4 lb ground turkey breast, uncooked |
1/2 teaspoon black pepper |
1 teaspoon onion powder |
1/2 teaspoon dried sage, crushed |
1/4 teaspoon ground nutmeg |
1/4 teaspoon crushed red pepper flakes |
1/8 teaspoon dried marjoram |
3 whole grain english muffins, split |
1 cup egg substitute (refrigerated or frozen, thawed, can substitute real eggs) |
4 eggs |
2 cups nonfat milk |
1 teaspoon dry mustard |
1/4 teaspoon paprika |
1 cup green sweet pepper, chopped |
1 cup sweet red pepper, chopped |
1/4 cup green onion, sliced |
1 cup reduced-fat cheddar cheese, shredded (4 ounces) |
Directions:
1. In a large bowl combine ground turkey, onion powder, black pepper, sage, nutmeg, crushed red pepper, and marjoram; use your clean hands to mix well. In a large skillet cook turkey mixture over medium heat until brown.
2. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Cut English muffin halves into quarters; arrange in an even layer in baking dish. Sprinkle cooked turkey mixture evenly over English muffins.
3. In a large bowl whisk together egg product, eggs, milk, dry mustard, paprika, and 1/4 tsp salt; pour over turkey and English muffins.
4. Sprinkle sweet peppers and green onions over egg mixture. Cover and chill in refrigerator 8 to 24 hours.
5. Preheat oven to 350 degree F. Bake, uncovered, 45 minutes. Sprinkle with cheese. Bake, uncovered, 5 to 10 minutes more until a knife inserted near the corner comes out clean. Let stand 5 minutes before cutting and serving.
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