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Sausage Egg Puff Recipe

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.

This recipe is:

Diabetic Friendly

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Sausage Egg Puff Recipe

Prep: 15 min. + chilling Bake: 50 min. + standing

Yield: 6 Servings

15 50 65

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

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.
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.
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.

Nutritional Analysis: One serving equals 324 calories, 14 g fat (4 g saturated fat), 134 mg cholesterol, 1,111 mg sodium, 19 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fat.

Originally published as Sausage Egg Puff in Quick Cooking July/August 2002, p49