Makeover Brie and Sausage Brunch Bake |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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The aroma of this lower-fat egg bake with all the flavor of the original will have mouths watering! âBecky Hicks, Forest Lake, Minnesota Ingredients:
1 pound lean ground turkey |
1 small onion, chopped |
1 teaspoon fennel seed |
1-1/4 teaspoons pepper, divided |
1/4 teaspoon cayenne pepper |
1/8 teaspoon ground nutmeg |
8 cups cubed day-old sourdough bread |
1/2 cup chopped roasted sweet red peppers |
6 ounces brie cheese, rind removed and cubed |
1/2 cup grated parmesan cheese |
2 tablespoons minced fresh basil or 2 teaspoons dried basil |
2 cups egg substitute |
2 cups 2% milk |
1 tablespoon dijon mustard |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
3 green onions, sliced |
Directions:
1. In a large skillet, cook the turkey, onion, fennel, 1/4 teaspoon pepper, cayenne and nutmeg over medium heat until meat is no longer pink; drain.
2. Place bread cubes in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with turkey mixture, red peppers, Brie and Parmesan cheeses and basil. In a large bowl, whisk the egg substitute, milk, mustard and remaining pepper; pour over top. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.
4. Sprinkle with mozzarella cheese. Bake 4-6 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Sprinkle with green onions. Yield: 12 servings.
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