Turkey Breakfast Casserole
Portion Size: ½. C
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 (14-ounce) package Turkey Breakfast Sausage Patties | (see recipe for turkey patties) |
| 1 cup chopped green bell pepper | Wash, trim and chop |
| 1 clove freshly minced garlic | Wash, peel and mince |
| 3 slices whole wheat bread, cut into 1-inch pieces | May use whole wheat |
| 8 ounces shredded low-fat Cheddar cheese | |
| 1/4 cup finely chopped pimentos or red bell pepper | |
| 3 cups egg substitute |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oven to 375°F. Spray casserole with cooking spray; set aside. | |
| 2 | Place skillet over medium-high heat. Spray skillet with cooking spray. Add 6 turkey sausage patties. Cook the turkey sausage patties as specified on the package. | Cook to well-done, 165°F as measured by a meat thermometer |
| 3 | Chop sausage into pieces and transfer to a small bowl | |
| 4 | Turn the heat to medium. Re-spray pan and add green pepper. Cook 4 minutes, stirring occasionally | |
| 5 | Add garlic; continue cooking 1 to 2 minutes or until peppers are tender | |
| 6 | Arrange half the bread pieces in bottom of prepared casserole. Top bread with half the cheese, half the bell pepper mixture, half the sausage, and half the cherry peppers. | |
| 7 | Repeat layering. Pour egg substitute evenly over top. | |
| 8 | Cover and refrigerate 4 hours or overnight. | |
| 9 | Heat oven to 375°F and bake 45 minutes or until set. | Cook to an internal temperature of 165°F |
Posted in Breakfast and Egg Recipes, Breakfast Entree
