Makeover Brie and Sausage Brunch Bake Recipe

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

Read Reviews
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Publisher Photo
The aroma of this lower-fat egg bake with all the flavor of the original will have mouths watering! —Becky Hicks, Forest Lake, Minnesota
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 40 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 40 min. + standing

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 13x9-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 in 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.
Originally published as Makeover Brie and Sausage Brunch Bake in Healthy Cooking February/March 2012, p29

Nutritional Facts

1 piece: 260 calories, 11g fat (5g saturated fat), 55mg cholesterol, 545mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 21g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 starch.

  • 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
  1. 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.
  2. Place bread cubes in a 13x9-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.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.
  4. 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.
Originally published as Makeover Brie and Sausage Brunch Bake in Healthy Cooking February/March 2012, p29

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Reviews forMakeover Brie and Sausage Brunch Bake

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cgisi User ID: 4674960 194377
Reviewed Dec. 12, 2012

"I've made this several times, and I always get rave reviews. I wouldn't change a thing!"

MY REVIEW
keely27 User ID: 4249986 137682
Reviewed May. 29, 2012

"Just as good as the original!"

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