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Sausage and Egg Bake Recipe

The original recipe for this was so rich and fill of fat, I made it only a few times. Lighter ingredients now allow me to enjoy it often.—Jeanette Brower, Huber Heights, Ohio

This recipe is:

Diabetic Friendly

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Sausage and Egg Bake Recipe

Prep: 15 min. + chilling Bake: 40 min.

Yield: 8 Servings

15 40 55

Ingredients

1 package (12 ounces) frozen breakfast turkey sausage links, thawed
2 cups egg substitute
2 cups 1% milk
1/2 teaspoon salt
1/2 teaspoon pepper
12 slices whole wheat bread, cut into 1-inch cubes
1 cup cubed reduced-fat process cheese (Velveeta)

Directions

In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain if necessary. In a large bowl, combine the egg substitute, milk, salt and pepper. Add the bread, sausage and cheese; mix well.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, covered, at 350° for 40 minutes. Uncover; bake 10-15 minutes longer or until cheese is bubbly and bread is lightly browned. Yield: 8 servings.

Nutritional Analysis: One serving equals 244 calories, 9 g fat (5 g saturated fat), 40 mg cholesterol, 960 mg sodium, 18 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Originally published as Sausage Egg Bake in Country Woman March/April 2003, p36