Sausage Feta Pepper Bake
shannieboo
Posts: 144 Member
I can see me making these into little muffin's and freezing them for a fast breakfast or protien snack!
Sausage Feta Pepper Bake
A low-calorie breakfast dish from The Biggest Loser Quick & Easy Cookbook by Chef Devin Alexander
Ingredients
Olive oil spray (propellant free)
4 ounces lean nitrate-free spinach and feta chicken and/or turkey sausage, sliced lengthwise and then chopped into 1/2" pieces (no more than 7 grams of fat per 3-ounce link)
2 cups frozen pepper and onion blend
2 cups all-natural egg substitute
Sea salt, to taste
Fresh ground black pepper, to taste
Makes 4 servings
Instructions
Preheat the oven to 400°F.
Place a medium oven-safe nonstick skillet over high heat. Lightly mist the pan with the olive oil spray and add the sausage and pepper blend. Cook for 4 to 6 minutes, or until all of the moisture is cooked away and the onions, peppers, and sausage are lightly browned.
Turn the heat off and pour the egg substitute into the pan. Transfer the pan to the oven and bake for 12 to 14 minutes, or until the eggs are completely set. Season with the salt and pepper. Being careful not to scratch your pan, cut into four equal wedges and serve immediately.
Per serving: 113 calories, 17 g protein, 5 g carbohydrates (4 g sugar), 2 g fat, <1 g saturated fat, 20 mg cholesterol, trace fiber, 412 mg sodium
Sausage Feta Pepper Bake
A low-calorie breakfast dish from The Biggest Loser Quick & Easy Cookbook by Chef Devin Alexander
Ingredients
Olive oil spray (propellant free)
4 ounces lean nitrate-free spinach and feta chicken and/or turkey sausage, sliced lengthwise and then chopped into 1/2" pieces (no more than 7 grams of fat per 3-ounce link)
2 cups frozen pepper and onion blend
2 cups all-natural egg substitute
Sea salt, to taste
Fresh ground black pepper, to taste
Makes 4 servings
Instructions
Preheat the oven to 400°F.
Place a medium oven-safe nonstick skillet over high heat. Lightly mist the pan with the olive oil spray and add the sausage and pepper blend. Cook for 4 to 6 minutes, or until all of the moisture is cooked away and the onions, peppers, and sausage are lightly browned.
Turn the heat off and pour the egg substitute into the pan. Transfer the pan to the oven and bake for 12 to 14 minutes, or until the eggs are completely set. Season with the salt and pepper. Being careful not to scratch your pan, cut into four equal wedges and serve immediately.
Per serving: 113 calories, 17 g protein, 5 g carbohydrates (4 g sugar), 2 g fat, <1 g saturated fat, 20 mg cholesterol, trace fiber, 412 mg sodium
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Replies
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Sounds good. Thanks0
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Yum! These look delicious! Thanks for sharing.0
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Bump!0
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These sound really good! Any suggestions on what could substitute for the sausage? I'd be cooking for two and my better half doesn't care for sausage much.0
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ground turkey would be great or turkey bacon, you could fry the bacon and crumble. Or you could just 86 it all together and put in more veggies, but then again it would lower the good protien0
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Mmm, looks good, I am going to try it. I have been craving eggs and always looking for a new way to make them0
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ground turkey would be great or turkey bacon, you could fry the bacon and crumble. Or you could just 86 it all together and put in more veggies, but then again it would lower the good protien
Mmm, gotta give that a try. And all veggies? Psh, gotta have some meat in there, lol.0 -
ROTFLMAO! TRUE THAT!0
This discussion has been closed.
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