Rating: 4 stars
12 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

If you don't have cooked rice on hand, use boil-in-a-bag rice (such as Success Rice) and follow the microwave directions. Cool the rice slightly before adding egg. Total time: 45 minutes.

Holly Rudin Braschi
Recipe by Cooking Light January 2006

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Yield:
4 servings (serving size: 1 wedge)
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • To prepare crust, combine rice, garlic powder, onion powder, 1/2 teaspoon salt, and 1 egg. Spread mixture into the bottom and up sides of a 9-inch pie plate coated with cooking spray. Sprinkle bottom of crust evenly with 1/4 cup shredded cheddar cheese.

  • To prepare filling, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and the next 4 ingredients (through sausage); sauté 5 minutes. Spoon mixture evenly into prepared rice crust. Combine the egg substitute, fat-free yogurt, salt, hot pepper sauce, and egg whites; stir with a whisk until well blended. Pour egg substitute mixture over sausage mixture. Sprinkle with 1/4 cup shredded cheddar cheese. Bake at 375° for 30 minutes or until the center is set. Let stand 5 minutes before serving.

Nutrition Facts

291 calories; calories from fat 32%; fat 10.3g; saturated fat 4.5g; mono fat 3.7g; poly fat 1.6g; protein 19.5g; carbohydrates 29.4g; fiber 0.9g; cholesterol 79mg; iron 2.8mg; sodium 623mg; calcium 181mg.
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