Makeover Brie and Sausage Brunch Bake Recipe

Makeover Brie and Sausage Brunch Bake Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

The aroma of this lower-fat egg bake with all the flavor of the original will have mouths watering! —Becky Hicks, Forest Lake, Minnesota

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Makeover Brie and Sausage Brunch Bake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Makeover Brie and Sausage Brunch Bake Recipe

Prep: 30 min. + chilling Bake: 40 min. + standing

Yield: 12 Servings

30 40 70

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

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.
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.
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.
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.

Nutritional Facts 1 piece equals 260 calories, 11 g fat (5 g saturated fat), 55 mg cholesterol, 545 mg sodium, 18 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 starch.

Originally published as Makeover Brie and Sausage Brunch Bake in Healthy Cooking February/March 2012, p29

Brie

A soft cows’ milk cheese, named after the French region of Brie, that is pale in color with a grayish-white edible rind. The interior has a soft spreadable consistency when served at room temperature. Perfect for use on cheese trays or melted in sandwiches, soups or fondues.