I stir up this flavorful 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.
—TAMMY LAMB CAMPBELLSVILLE, KY
PREP: 15 MIN. + CHILLING • BAKE: 50 MIN. + STANDING • MAKES: 6 SERVINGS
1 package (12 ounces) frozen turkey breakfast 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 large eggs
2 cups fat-free milk
1. Remove sausage from casings; crumble into a large skillet. Cook until no longer pink; drain. In a large bowl, combine the biscuit mix, cheese, mustard and Italian seasoning; add sausage.
2. 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 the baking dish and refrigerate overnight.
3. 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.
PER SERVING 1 serving equals 336 cal., 18 g fat (6 g sat. fat), 123 mg chol., 813 mg sodium, 19 g carb., trace fiber, 25 g pro.