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Sausage Egg Puff

 Sausage Egg Puff
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.
6 ServingsPrep: 15 min. + chilling Bake: 50 min. + standing


  • 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


  • 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 Facts: One serving equals 324 calories, 14 g fat (4 g saturated fat), 134 mg cholesterol, 1,111 mg sodium, 19 g carbohydrate, trace fiber,

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Sausage Egg Puff (continued)

Nutritional Facts: 30 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fat.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.