Vegetarian Sausage, Egg and Cheese Bake for One or Two
- Number of Servings: 2
Ingredients
1 large Egg, fresh, whole, raw 2 large Egg white, fresh 2 tbsp Fat Free Sour Cream 1/4 cup (not packed) Cottage Cheese, 2% Milkfat 1/4 cup Reduced-Fat Cheddar Cheese, Shredded, Divided1/2 tsp Garlic powder 1/2 tsp Oregano, ground 1 dash Salt 1 dash Pepper, black 1 Veggie Breakfast "Sausage" Patty, cut in pieces3 Cherry Tomatoes, quartered
Using a fork, mix the egg and egg whites thoroughly.
Add in the sour cream, cottage cheese, and half the shredded cheddar. Mix thouroughly.
Add in the seasonings, to taste. Mix.
Cut up the veggie sausage patty and quarter the cherry tomatoes.
Stir the "sausage" and cherry tomatoes in the egg mixture.
Use cooking spray to coat a small casserole pan (I used a 6" round casserole pan.)
Sprinkle remaining cheddar on bottom of pan.
Pour egg mixture on top of the cheddar cheese.
Baked at 325 degrees until firm (keep an eye on it after about 30 minutes. It may take up to 45 minutes.)
Enjoy!
Serving Size: makes 2 small or one large serving
Add in the sour cream, cottage cheese, and half the shredded cheddar. Mix thouroughly.
Add in the seasonings, to taste. Mix.
Cut up the veggie sausage patty and quarter the cherry tomatoes.
Stir the "sausage" and cherry tomatoes in the egg mixture.
Use cooking spray to coat a small casserole pan (I used a 6" round casserole pan.)
Sprinkle remaining cheddar on bottom of pan.
Pour egg mixture on top of the cheddar cheese.
Baked at 325 degrees until firm (keep an eye on it after about 30 minutes. It may take up to 45 minutes.)
Enjoy!
Serving Size: makes 2 small or one large serving
Nutritional Info Amount Per Serving
- Calories: 179.3
- Total Fat: 7.9 g
- Cholesterol: 107.3 mg
- Sodium: 518.0 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 1.0 g
- Protein: 19.7 g
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