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Makeover Brie and Sausage Brunch Bake

 Makeover Brie and Sausage Brunch Bake
The aroma of this lower-fat egg bake with all the flavor of the original will have mouths watering! —Becky Hicks, Forest Lake, Minnesota
12 ServingsPrep: 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 13-in. x 9-in. baking dish coated with cooking

2 of 2

Makeover Brie and Sausage Brunch Bake (continued)

Directions (continued)

  • 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.