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| INGREDIENTS |
| 8 oz. |
turkey Italian sausage |
| 2 cups |
egg substitute |
| 1 cup |
fat-free milk |
| ½ cup |
(2 oz.) shredded reduced-fat Cheddar cheese |
| ½ tsp. |
dry mustard |
| ¼ tsp. |
dried rubbed sage |
| ¼ tsp. |
salt |
| ¼ tsp. |
ground red pepper |
| ¼ cup |
chopped green onions |
| 6 |
slices whole wheat bread, cut into ½-inch cubes |
| |
nonfat cooking spray |
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| RECIPE |
- Preheat oven to 350°F.
- Spray 11x7” baking dish with cooking spray. Set aside.
- Cook sausage in a nonstick skillet over medium-high heat until browned, stirring to crumble.
- Whisk together eggs, milk, cheese, dry mustard, sage, salt, and pepper.
- Stir in sausage, green onions, and bread cubes.
- Pour mixture into baking dish, cover, and chill for at least 8 hours.
- Remove from refrigerator 30 minutes before baking.
- Bake, uncovered for 45 minutes or until set and lightly browned.
- Cut into 6 squares.
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| SERVING SUGGESTION |
SERVING SIZE:
one 3½-inch square
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
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| Calories |
217 |
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| Total Fat |
7 g |
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| Sodium |
711 mg |
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| Total Carbohydrates |
17 g |
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| Fiber |
2 g |
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| Protein |
21 g |
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