SAUSAGE EGG PUFF

Sausage Egg Puff image

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.

Provided by Taste of Home

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 package (12 ounces) frozen turkey breakfast sausage links, thawed
1 cup reduced-fat biscuit/baking mix
1 cup 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

Steps:

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. , 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 in the center comes out clean.

Nutrition Facts : Calories 336 calories, Fat 18g fat (6g saturated fat), Cholesterol 123mg cholesterol, Sodium 813mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 1g fiber), Protein 25g protein.