Ingredients:
1 lb Turkey Breakfast Sausage
1 tbsp olive oil
2 lb red potato, cut into 1/4-inch
slices
1 large onion, halved and cut into
1/4 inch slices
1/2 tsp salt, or to taste, divided
1/2 tsp pepper, or to taste, divided
2 package frozen egg substitute, defrosted
1 tbsp chopped fresh parsley, optional
Instructions:
In 11-inch non-stick, oven-proof skillet, over medium-high heat, saute
turkey sausage 5 to 7 minutes or until turkey is no longer pink. Drain
well, remove sausage and reserve, Wipe skillet with paper towel.
Add oil to skillet. Layer 1/2 of potato and 1/2 of the onion slices,
sprinkling with 1/4 teaspoon each salt and pepper. Repeat with re- maining
potato, onion, salt and pepper. Cover skillet and cook vegetables 15 to 20
minutes or until vegetables are tender, gently stirring 1 to 2 times.
Remove skillet from heat and cool 5 minutes. Carefully fold in cooked
sausage, not breaking potato slices. Pour egg substitute over turkey and
potatoes.
Bake, uncovered, at 325 degrees F. 30 to 35 minutes or until knife
inserted in center comes out clean. Allow to set 5 minutes.
Source:
"National Turkey Federation"
S(Internet Address):
"http://www.turkeyfed.org"
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Per Serving (excluding unknown items): 342 Calories; 20g Fat (50.9%
calories from fat); 18g Protein; 25g Carbohydrate; 2g Dietary Fiber; 46mg
Cholesterol; 642mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 0
Vegetable; 2 1/2 Fat.
Serving Ideas : Loosen sides and invert on large platter. Sprinkle with
pars
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
Servings: 8
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