SAUSAGE AND EGG PANCAKE
Forget the phrase "flat as a pancake." This puffs while baking.
Ingredients:
1/4 cup light dairy sour cream
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon ground cumin
1/4 pound ground turkey sausage
1/2 of an 8-ounce carton frozen egg product (1/2 cup), thawed, or 2 eggs
1/2 cup fat-free milk
1/2 cup all-purpose flour
1/4 teaspoon dried oregano, crushed
1/8 teaspoon salt
1/4 cup shredded reduced-fat cheddar cheese
Directions:
In a bowl combine sour cream, lemon-pepper seasoning, and cumin; cover
and chill till serving time. In a medium skillet cook sausage till brown.
Remove from heat; drain fat.
Combine egg product or eggs, milk, flour, oregano, salt, and a dash
pepper; beat till smooth. Spray four 4-1/2-inch tart pans with nonstick
coating. Divide batter, sausage, and green onion evenly among pans. Bake,
uncovered, in a 425° F oven for 10 to 13 minutes or till puffed and lightly
brown. Top with cheese. Return to oven for 1 minute or till cheese is melted.
Spoon a dollop of sour cream mixture on each. Top with chopped tomato and
green onion, if desired. Serve immediately.
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