Breakfast Sausage Bake
|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|
Preheat oven to 350°F.
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.