Sausage and Egg Pancakes
|Light dairy sour cream||1⁄4 Cup (4 tbs)|
|Lemon pepper seasoning||1⁄4 Teaspoon|
|Ground cumin||1⁄8 Teaspoon|
|Ground turkey sausage||4 Ounce|
|Frozen egg product/2 beaten eggs||1⁄2 Cup (8 tbs), thawed|
|Skim milk||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Nonstick spray coating||1|
|Thinly sliced green onion||2 Tablespoon (1 Whole)|
|Shredded reduced fat cheddar cheese||1 Ounce (1/4 Cup)|
1. In a small mixing bowl stir together the sour cream, lemon-pepper seasoning, and cumin. Cover and chill till serving time.
2. In a medium skillet cook sausage till brown; drain off fat.
3. Combine egg product or eggs, milk, flour, oregano, salt, and pepper; beat till smooth. Spray four 4 1/2-inch tart pans with nonstick coating. Add the batter, sausage, and the 2 tablespoons green onion.
4. Bake, uncovered, in a 425° oven for 10 to 13 minutes or till puffed and light brown. Top with cheese. Return to oven about 1 minute or till cheese is melted. Serve immediately. Top each with sour cream mixture. If desired, sprinkle with chopped tomato and additional green onion.