SAUSAGE FETA PEPPER BAKE {biggest loser}

By grinder

Chef Devin Alexander says: I love breakfast dishes like this one. They are extremely low in calories for their serving size, and they allow me {and, more important, you!} to couple them with a low-fat muffin, a small smoothie or a bowl of fruit and still stay under 350 calories for the whole meal.

Cal 113/Pro 17g/Carb 5g/Sugar 4g/Fat 2g/Sat fat

Ingredients

• Olive oil spray {propellant-free}
• 4 oz. lean nitrate-free spinach-feta chicken and/or turkey sausage, sliced lengthwise, 1/2” pieces {no more than 7g of fat per 3-oz. link}
• 2 cups frozen pepper and onion blend
• 2 cups all-natural egg substitute
• Sea salt, to taste
• Fresh ground black pepper, to taste

Preparation

Step 1

Preheat oven to 400°F.

Place a medium oven-safe nonstick skillet over high-heat. Lightly mist the pan with the olive oil spray and add the sausage and pepper blend. Cook 4-6 minutes or until all of the moisture is cooked away and the onions, peppers and sausage are lightly browned.

Turn heat off and pour egg substitute into the pan. Transfer pan to the oven and bake 12-14 minutes, or until the eggs are completely set. Season with the salt and pepper. Being careful not to scratch your pan, cut into four equal wedges and serve immediately.