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Breakfast Sausage Bake Recipe
|Fine dry bread crumbs||1 Cup (16 tbs)|
|Turkey sausage||1 Pound, thawed (1 Package, Louis Rich, Breakfast)|
|Fresh mushrooms||1 Pound, finely chopped|
|Bell pepper||1 , chopped (Red / Green Colored)|
|Ground red pepper||1⁄4 Teaspoon|
|Cholesterol free egg substitute/8 eggs, beaten||16 Ounce, beaten (2 Cartons, 8 Ounce Each)|
|Chopped fresh parsley/1 tablespoon dried parsley flakes||3 Tablespoon|
Serving size: Complete recipe
Calories 2407 Calories from Fat 1501
% Daily Value*
Total Fat 167 g257.6%
Saturated Fat 38 g190%
Trans Fat 1.7 g
Cholesterol 369.1 mg123%
Sodium 4410.9 mg183.8%
Total Carbohydrates 76 g25.4%
Dietary Fiber 11.2 g45%
Sugars 29.2 g
Protein 147 g293.5%
Vitamin A 152.2% Vitamin C 321.8%
Calcium 67.8% Iron 95.2%
*Based on a 2000 Calorie diet
Melt margarine in large nonstick skillet over medium-high heat.
Cook and stir about 10 minutes or until mixture boils and moisture evaporates.
Remove from heat; stir in bread crumbs.
Spray 13 x 9 inch baking dish with nonstick cooking spray.
Press mushroom mixture onto bottom of prepared baking dish to form crust.
In same nonstick skillet, cook sausage over medium heat about 12 minutes, breaking sausage apart into small pieces and stirring frequently until lightly browned.
Remove from heat.
Stir in chopped bell pepper, parsley and ground red pepper.
Spread sausage mixture over crust; pour egg substitute evenly over mixture.
Bake 25 to 30 minutes or until mixture is set.