Egg Quiche with Turkey Sausage, Asparagus and Roasted Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 carton (16oz) Egg Beaters4 large eggs1 cup chopped summer squash, preferaable roasted. I used zuchinni and yellow squash.1/2 cup red bell peppers, roasted and chopped1/2 cup chopped onions1 cup asparagus, cut into 1/2 inch pieces1 pkg (16oz) Honeysuckle White Turkey Breakfast sausage3/4 cup reduced fat cheese
Brown turkey sausage and onions in large pan until sausage is done. Combine the sausage and onion mixture with the vegetables and allow to cool. I prepare this and refrigerate until I am ready to cook my quiche.
In a large bowl, beat the 4 large eggs with a carton of egg beaters. Add the cooled vegetable mixture and 3/4 cup of reduced fat cheese. For this recipe, I used Reduced Fat Mexican Cheese. If you desire, you can also add a few drops of tabasco or other pepper sauce. Pour the mixture into a baking dish that has been sprayed with cooking spray. I used a pyrex dish that measured 8x13.
Bake at 350 for 45 minutes or until the eggs are cooked through.
Makes 6 large servings.
Number of Servings: 6
Recipe submitted by SparkPeople user MJMEISSN.
In a large bowl, beat the 4 large eggs with a carton of egg beaters. Add the cooled vegetable mixture and 3/4 cup of reduced fat cheese. For this recipe, I used Reduced Fat Mexican Cheese. If you desire, you can also add a few drops of tabasco or other pepper sauce. Pour the mixture into a baking dish that has been sprayed with cooking spray. I used a pyrex dish that measured 8x13.
Bake at 350 for 45 minutes or until the eggs are cooked through.
Makes 6 large servings.
Number of Servings: 6
Recipe submitted by SparkPeople user MJMEISSN.
Nutritional Info Amount Per Serving
- Calories: 246.8
- Total Fat: 10.5 g
- Cholesterol: 192.7 mg
- Sodium: 598.8 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 1.2 g
- Protein: 29.0 g
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