| Sausage and Egg Bake |
| As needed nonstick cooking spray |
| 6 Ounces TURKEY BREAKFAST SAUSAGE, cooked and crumbled into small pieces |
| 3 Tablespoons chopped spinach, squeezed and patted dry |
| 16 Large egg whites OR 2-1/4 cups liquid egg white product, well beaten |
| 1/4 Teaspoon cornstarch |
| 1 Teaspoon dried thyme leaves |
| 3/4 Teaspoon freshly ground white pepper |
| 3 Tablespoons shredded Parmesan cheese |
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- Preheat oven to 300 degrees F.
- Spray an 11x9x1-inch baking pan with nonstick cooking spray. Place sausage and spinach in pan and mix to distribute evenly throughout the pan.
- In a mixing bowl, whip together egg whites, cornstarch, thyme and pepper. Slowly pour eggs over sausage mixture but do not stir together. Sprinkle Parmesan evenly over entire mixture.
- Bake, uncovered, in preheated oven for 22-25 minutes or until eggs are set. Cool 3-5 minutes. Cut into 12 right angled triangles.
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| Service |
| 6 Slices Mozzarella cheese, cut in half on the diagonal |
| 12 (5-Inch) squares multigrain flatbread with flax seeds, cut in half on the diagonal |
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- Per order: Place one Mozzarella triangle on the bottom half of a flatbread wedge. Place sausage/egg wedge atop flatbread. Cover with top slice of bread.
- Broil, toast or convection bake sandwich just until cheese melts and sandwich is heated throughout to an internal temperature of 165 degrees F.
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