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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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. Ingredients:
1 package (12 ounces) frozen breakfast turkey sausage links, thawed |
1 cup reduced-fat biscuit/baking mix |
1 cup (4 ounces) 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:
1. In a large skillet, crumble sausage and cook until no longer pink; drain. In a large bowl, combine the biscuit mix, cheese, mustard and Italian seasoning; add sausage.
2. 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 cooking spray. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Yield: 6 servings.
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