Meatless Sausage Egg Bake

This eye-opener pleases all palates.

| April/May 2006

Quick look

  • prep 25 min    cook 35 min
  • serves 8

Vegetarian breakfast patties create a satisfying casserole that doesn’t pack on pounds.

Ingredients

  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 1 small sweet red pepper, chopped
  • 2 teaspoons canola oil
  • 1 cup fat-free milk
  • 12 egg whites
  • 6 eggs
  • 1 package (16 ounces) frozen shredded hash brown potatoes, thawed
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 1 package (8 ounces) frozen vegetarian breakfast sausage patties, thawed and crumbled
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

    How to make it  60 minutes


  • 1

    In a small nonstick skillet, sauté onion and peppers in oil until tender. In a large bowl, beat the egg whites, eggs and milk. Stir in hash browns, cheese, crumbled sausage, salt, pepper and onion mixture.

  • 2

    Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350°F for 35-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Nutritional Information(per serving)

  • Calories: 246
  • Fat: 11g
  • Saturated Fat: 3g
  • Cholesterol: 170mg
  • Sodium: 733mg
  • Carbs: 19g
  • Protein: 22g
  • Fiber: 4g

Diabetic exchanges: 3 lean meat, 1 starch, 1/2 fat