1/4 cup (1 oz.) shredded 2% reduced-fat sharp Cheddar cheese
1/2 cup fat-free milk
1/4 teaspoon salt
1/4 teaspoon pepper
How to Make It
Sauté mushrooms and onion in a nonstick skillet coated with cooking spray over medium-high heat 8 minutes or until onion is tender. Remove from skillet, and place in a large bowl.
Cook sausage in skillet 8 minutes or until sausage crumbles and is no longer pink; drain well on paper towels. Stir together sausage, eggs, and next 4 ingredients with mushroom mixture in bowl. Pour mixture into a 10-inch quiche dish or deep-dish pieplate coated with cooking spray.
Bake at 350° for 30 minutes or until set. Let stand 5 minutes before serving. Slice into 8 wedges.
* One (1-pt.) container of egg substitute may be substituted for the 4 whole eggs and 8 egg whites.
I cannot say in 100 words how bad this recipe is. I could have made scrambled eggs sausage and cheese on the stovetop and done 100% better. The entire thing turned out runny even though I left it in an extra 10 min, pig slop would have looked better. My poor husband was starving so he ate it until he couldn't stand it. I was very disappointed in this recipe. I ruined a doz eggs a lb of sausage mushrooms an hour of my time, and my husbands stomach. Somebody owes me $15 bucks and a bottle of Rolaids.
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