42% less fat • 55% less sat fat • 66% more vitamin A than the original recipe. Choose an eggs-cellent make-ahead breakfast or brunch dish that's trimmed down and ready for any gathering.
Skinny Italian Sausage Egg Bake
- Prep Time 30 min
- Total 10 hr 0 min
- Servings 12
- Ingredients 13
Ingredients
- 12 oz lean Italian turkey sausage, casings removed
- 1 medium onion, chopped (1/2 cup)
- 1 medium red bell pepper, chopped (1 cup)
- 2 cloves garlic, finely chopped
- 1 box (9 oz) frozen chopped spinach, thawed, drained
- 4 cups frozen shredded hash brown potatoes (from 30-oz bag), thawed
- 2 cups reduced-fat Italian cheese blend (8 oz)
- 2 tablespoons grated Parmesan cheese
- 12 eggs
- 3/4 cup fat-free (skim) milk
- 1 teaspoon dried basil leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
-
Step1Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
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Step2In 12-inch nonstick skillet, cook sausage over medium heat 5 to 7 minutes, stirring occasionally and breaking up sausage with spoon, until no longer pink; drain if necessary. Add onion and bell pepper; cook 3 minutes, stirring occasionally. Add garlic; cook and stir 1 to 2 minutes longer or until vegetables are crisp-tender. Stir in spinach.
-
Step3In baking dish, mix cooked sausage mixture, potatoes and cheeses. In medium bowl, beat eggs, milk, basil, salt and pepper until blended. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight but no longer than 24 hours.
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Step4Heat oven to 350°F. Bake covered 1 hour. Uncover; bake 15 to 20 minutes longer or until center is set. Let stand 5 to 10 minutes before serving.
Nutrition
280
Calories
12g
Total Fat
19g
Protein
24g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 280
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 4g
- 20%
- Trans Fat
- 0g
- Cholesterol
- 235mg
- 79%
- Sodium
- 630mg
- 26%
- Potassium
- 540mg
- 15%
- Total Carbohydrate
- 24g
- 8%
- Dietary Fiber
- 3g
- 11%
- Sugars
- 4g
- Protein
- 19g
% Daily Value*:
- Vitamin A
- 45%
- 45%
- Vitamin C
- 15%
- 15%
- Calcium
- 25%
- 25%
- Iron
- 10%
- 10%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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