Sausage Egg Puffs Recipe

Summary

CourseMethod

Ingredients

 Non-stick cooking spray1
 Light dairy sour cream1⁄4 Cup (4 tbs)
 Lemon pepper seasoning1⁄4 Teaspoon
 Ground cumin1⁄8 Teaspoon
 Uncooked bulk turkey sausage4 Ounce
 All purpose flour1⁄2 Cup (8 tbs)
 Egg product/2 eggs1⁄2 Cup (8 tbs) (Refrigerated / Frozen, Thawed)
 Fat free milk1⁄2 Cup (8 tbs)
 Dried oregano1⁄4 Teaspoon, crushed
 Salt1⁄8 Teaspoon
 Black pepper1 Dash
 Thinly sliced onion2 Tablespoon
 Shredded reduced fat cheddar cheese1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 718 Calories from Fat 218

% Daily Value*

Total Fat 24 g37.3%

Saturated Fat 10.6 g52.9%

Trans Fat 0.4 g

Cholesterol 127 mg

Sodium 1716.8 mg71.5%

Total Carbohydrates 63 g21.1%

Dietary Fiber 2.8 g11.3%

Sugars 7.7 g

Protein 56 g112.8%

Vitamin A 24.5% Vitamin C 12%

Calcium 64.4% Iron 40.8%

*Based on a 2000 Calorie diet

Directions

Coat four 4 1/2-inch tart pans with cooking spray; set aside.
In a small bowl combine .sour cream, lemon-pepper seasoning, and cumin.
Cover and chill until ready to serve.
In a medium skillet cook turkey sausage over medium heat until brown.
Drain fat.In a medium mixing bowl beat flour, egg product, milk, oregano, salt, and pepper with a rotary beater or wire whisk until smooth.
Divide batter among prepared tart pans.
Top with cooked sausage and green onion.
Bake in a 425° oven for 10 to 13 minutes or until pancakes are puffed and lightly browned.
Sprinkle with cheese.
Bake, uncovered, 1 minute more or until the cheese is melted.
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