Turkey Sausage and Egg White Breakfast Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 servings (110g each 220g total) of potatoes - (diced and cooked)2 cups liquid egg whites or egg substitue1 serving (85g) of mushrooms2/3 cup (approx 100g) of chopped fresh asparagus14-15 chopped grape tomatoes1 cup cooked sausage crumbles1/2 cup milk (I use 1%)6 slices of 2% american cheese singles1/3 cup parmesan cheese1 tsp salt1/2 tsp pepper1 tsp onion powder1 tsp garlic powder1 tsp dill seed1/2 tbs basil
Pre-Heat oven to 350 degrees
In a large bowl mix together the sausage crumbles, potatoes, tomatoes, mushrooms and asparagus
Spread mixture in a greased 9x13 baking dish and top with american cheese slices
In a large bowl mix together the egg whites, milk, salt, pepper, onion powder, garlic powder, dill and basil
Pour liquid mixture into baking dish over the veggie mix
Sprinkle parmesan cheese on top and bake for 30-35 minutes
Serving Size: makes 6-8 servings (depending on how you cut)
Number of Servings: 6
Recipe submitted by SparkPeople user WIGTURTLE.
In a large bowl mix together the sausage crumbles, potatoes, tomatoes, mushrooms and asparagus
Spread mixture in a greased 9x13 baking dish and top with american cheese slices
In a large bowl mix together the egg whites, milk, salt, pepper, onion powder, garlic powder, dill and basil
Pour liquid mixture into baking dish over the veggie mix
Sprinkle parmesan cheese on top and bake for 30-35 minutes
Serving Size: makes 6-8 servings (depending on how you cut)
Number of Servings: 6
Recipe submitted by SparkPeople user WIGTURTLE.
Nutritional Info Amount Per Serving
- Calories: 185.6
- Total Fat: 5.7 g
- Cholesterol: 28.4 mg
- Sodium: 1,078.9 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 5.9 g
- Protein: 19.5 g
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