Inspired by a Lynn's Kitchen Adventures recipe
Makes 6 Servings
1.5 cups quinoa cooked in chicken stock
3 tbsp butter, melted
1 pound (5 links) Italian Turkey Sausage, cooked
3 oz. 75% reduced fat cheddar cheese
1 tbsp Frank’s cayenne pepper sauce
1/2 cup fat-free milk
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 tsp minced garlic
Cook quinoa in chicken broth per package instructions. Meanwhile, heat a large nonstick skillet over medium heat. Remove sausage from casings and cook until no longer pink, 7-8 minutes. Once quinoa is cooked, press quinoa into the bottom of a rectangular pan sprayed with nonstick cooking spray. Drizzle with melted butter. Combine sausage, cheeses, and hot pepper sauce and spread over quinoa. Beat eggs, milk, garlic powder,
onion powder and garlic. Pour over sausage over mixture. Bake at 350° for 30 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
Nutritional Information: 405 calories, 32 carbs, 18 fat grams and 28 protein grams.
Review: I loved it. Austin said, "it's good, but it's weird to eat quinoa for breakfast." hehe I personally like a grain at breakfast time, it kind of reminded me of the breakfast risotto. Anyway, I thought the spicy sausage added a lot of flavor, and as usual the Cabot cheese melted well and tasted great without adding too many calories and fat grams. I couldn't really taste the egg, but it did help keep it all together and made the quinoa a bit more crispy than usual. All in all, i'd make it again, but maybe next time in a rectangular dish so it would be easier to eat then the deep oval dish!