Egg Quiche with Turkey Sausage, Asparagus and Roasted Vegetables
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Egg Quiche with Turkey Sausage, Asparagus and Roasted Vegetables calories by ingredient
Introduction
Crustless quiche made with turkey sausage and roasted vegetables. The sausage and vegetables can be cooked ahead of time and refrigerated until ready to use. I prepare this and refrigerate the uneaten portions to reheat for a quick breakfast during the following week. Crustless quiche made with turkey sausage and roasted vegetables. The sausage and vegetables can be cooked ahead of time and refrigerated until ready to use. I prepare this and refrigerate the uneaten portions to reheat for a quick breakfast during the following week.Number of Servings: 6
Ingredients
-
1 carton (16oz) Egg Beaters
4 large eggs
1 cup chopped summer squash, preferaable roasted. I used zuchinni and yellow squash.
1/2 cup red bell peppers, roasted and chopped
1/2 cup chopped onions
1 cup asparagus, cut into 1/2 inch pieces
1 pkg (16oz) Honeysuckle White Turkey Breakfast sausage
3/4 cup reduced fat cheese
Directions
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.