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Eggs: Sausage-Egg Puffs

Source of Recipe

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List of Ingredients

• Nonstick cooking spray
• 1/4 cup light dairy sour cream
• 1/4 teaspoon lemon-pepper seasoning
• 1/8 teaspoon ground cumin
• 4 ounces uncooked bulk turkey sausage
• 1/2 cup all-purpose flour
• 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
• 1/2 cup fat-free milk
• 1/4 teaspoon dried oregano, crushed
• 1/8 teaspoon salt
• Dash black pepper
• 2 tablespoons thinly sliced green onion
• 1/4 cup shredded reduced-fat cheddar cheese (1 ounce)



Recipe

1. Coat four 4-1/2-inch tart pans with cooking spray; set aside. In a small bowl combine sour cream, lemon-pepper seasoning, and cumin. Cover and chill until ready to serve.
2. In a medium skillet cook turkey sausage over medium heat until brown. Drain off fat.
3. In a medium mixing bowl beat flour, egg product, milk, oregano, salt, and black pepper with a rotary beater or wire whisk until smooth. Divide batter among prepared tart pans. Top with cooked sausage and green onion.
4. Bake in a 425 degree F oven for 10 to 13 minutes or until pancakes are puffed and lightly browned. Sprinkle with cheese. Bake, uncovered, about 1 minute more or until cheese is melted. Serve immediately with sour cream mixture.

Makes 4 servings.