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"Sausage and Cheese Scramble"

Recipe Source: 1991 Best Recipes Yearbook Better Homes and Gardens Eggs & Cheese Recipe File Serving Size: Makes 6 servings

Amount Ingredient   Nonstick spray coating 8 ounces fully cooked smoked turkey sausage, thinly sliced and quartered 5 eggs 4 egg whites 1/4 cup skim milk 1 teaspoon dried minced onion 1/4 teaspoon salt 1/4 teaspoon dried oregano, crushed 1/4 teaspoon pepper 1/3 cup shredded low fat cheddar cheese (1 1/2 ounces) 2 cups fresh or frozen broccoli flowerets 15 ounce can sliced potatoes, drained 2 teaspoons imitation butter granules Dash dried oregano, crushed 3 English muffins, split and toasted

Preparation Instructions:

Spray a cold large skillet with nonstick coating. Preheat skillet over medium heat. Cook turkey sausage in hot skillet for 2 minutes. Remove skillet from heat.

In a mixing bowl beat eggs, egg whites, milk, onion, salt, 1/4 teaspoon dried oregano and pepper. Stir in half of the cheese.

Add egg mixture to the skillet. Cook, without stirring, till mixture begins to set on the bottom and around edges. Using a large spoon or spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking over medium heat about 4 minutes or till eggs are cooked through but still glossy and moist.

Meanwhile, in a medium saucepan cook broccoli flowerets, covered, in a small amount of boiling water for 8 to 10 minutes (3 to 4 minutes for frozen broccoli), adding potatoes the last 2 minutes of cooking. Drain. Sprinkle butter granules and dash of oregano over cooked vegetables.

Spoon egg mixture atop the English muffin halves. Sprinkle with the remaining cheese. Serve with the cooked vegetables. Makes 6 servings.

Per serving: 254 calories; 22 g protein; 25 g carbohydrates; 8 g fat; 250 mg cholesterol; 718 mg sodium; 2 g dietary fibre.

Click here for a printable version of this recipe.

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