Sausage and Spinach Breakfast Pie
Makes 6 Servings
Adapted from Healthy Cooking Magazine
1 frozen deep dish pie shell
½ pound Italian Turkey Sausage links, casings removed
1 cup egg substitute
1 package frozen chopped spinach, squeezed and dried
½ cup mozzarella cheese, grated (60 grams)
½ cup cabot 75% reduced fat cheese, grated (60 grams)
¼ cup fat-free ricotta cheese (78 grams)
1/8 tsp pepper
Defrost pastry shell for 10 minutes while oven preheats to 375. Leave pastry shell in foil pan, but poke holes in the bottom of the shell (do not go through foil). Bake at 400 for 4 minutes. Remove foil and bake 4 minutes longer. Remove from the oven. Reduce heat to 375. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. In a large bowl, whisk eggs, spinach, cheeses, pepper and sausage. Pour into crust. Place high on a baking sheet. Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Nutritional Information: 292 calories, 32 carbs, 9 fat grams and 21 protein grams.
Review: We loved this. It really tasted SO bad for you - the pie crust did this I think, but it congealed so nicely, the sausage added nice heat, and the cheeses made the eggs taste "real" if that makes sense. It really blended well and was a great pie. It also reheated VERY well - tasted almost as fresh as the first time. When I bought the pies they came with two, so I hope to try another blend with ham or turkey, or maybe even a Mexican-inspired one with salsa and/or beans. Very exciting to just put items into a pre-made pie! I recommend trying this recipe, or your own variation.